trans-4,5-Epoxy-(E)-2-decenal

Formula: C₁₀H₁₆O₂
Molecular weight: 168.2328
IUPAC Standard InChI: InChI=1S/C10H16O2/c1-2-3-4-6-9-10(12-9)7-5-8-11/h5,7-10H,2-4,6H2,1H3/b7-5+/t9-,10+/m0/s1
IUPAC Standard InChIKey: HIOMEXREAUSUBP-IUUOVRRDSA-N
CAS Registry Number: 134454-31-2
Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript.
Stereoisomers:
- 4,5-epoxydec-2-enal
Other names: 4,5-epoxy-(E)-2-decenal; (E)-4,5-Epoxy-(E)-2-decenal; trans-4,5-Epoxy-2(E)-decenal; (E)-2-Decenal, 4,5-epoxy; tr-4,5-Epoxy-(E)-dec-2-enal; trans-4,5-epoxy-(E)-dec-2-enal; (E)-4,5-epoxydec-2-enal; trans-4,5-epoxy-(E)-2-decanal; trans-(E)-2-Decenal, 4,5-epoxy; tr-4,5-Epoxy-(E)-2-decenal; trans-4,5-epoxy-(E)-2-decenale; 4,5-epoxy-(E)-dec-2-enal; 2-Decenal, (E)-, 4,5-(E)-epoxy-
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Other data available:
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Normal alkane RI, polar column, temperature ramp

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-Wax	DB-Wax	DB-FFAP	DB-Wax	DB-FFAP
Column length (m)	30.	60.	30.	15.	30.
Carrier gas	Helium	Helium	He	He	H2
Substrate
Column diameter (mm)	0.32	0.25	0.32	0.32	0.3
Phase thickness (μm)	0.25	0.25	0.25	0.25	0.25
T_start (C)		50.	40.	40.	35.
T_end (C)	240.	220.	230.	230.	240.
Heat rate (K/min)	6.	3.	6.	6.	8.
Initial hold (min)		2.	1.		2.5
Final hold (min)	5.	70.		20.	2.
I	2017.	2021.	2009.	1987.	2006.
Reference	Mallia, Escher, et al., 2009	Shimizu, Imayoshi, et al., 2009	Zeller and Rychlik, 2007	Kishimoto, Wanikawa, et al., 2006	Triqui and Bouchriti, 2003
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-FFAP	DB-FFAP	DB-Wax	DB-Wax	HP-FFAP
Column length (m)	30.	30.	30.	60.	50.
Carrier gas	He	He	He	He
Substrate
Column diameter (mm)	0.32	0.32	0.32	0.25	0.32
Phase thickness (μm)	0.25	0.25	0.5	0.25	0.5
T_start (C)	40.	40.	40.	40.	35.
T_end (C)	230.	230.	240.	200.	230.
Heat rate (K/min)	6.	6.	7.	2.	6.
Initial hold (min)	2.	2.		2.
Final hold (min)	10.	10.	5.		15.
I	1994.	1994.	2025.	1985.	2007.
Reference	Czerny and Schieberle, 2002	Czerny and Schieberle, 2002	Lin, Rouseff, et al., 2002	Umano, Hagi, et al., 2002	Preininger and Ullrich, 2001
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

References

Go To: Top, Normal alkane RI, polar column, temperature ramp, Notes

Mallia, Escher, et al., 2009
Mallia, S.; Escher, F.; Dubois, S.; Schieberle, P.; Schlichtherle-Cerny, H., Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation, J. Agric. Food Chem., 2009, 57, 16, 7464-7472, https://doi.org/10.1021/jf9002158 . [all data]

Shimizu, Imayoshi, et al., 2009
Shimizu, Y.; Imayoshi, Y.; Kato, M.; Maeda, K.; Iwabuchi, H.; Shimomura, K., Volatiles from leaves of field-grown plants and shoot cultures of Gynura bicolor DC, Flavour Fragr. J., 2009, 24, 5, 251-258, https://doi.org/10.1002/ffj.1938 . [all data]

Zeller and Rychlik, 2007
Zeller, A.; Rychlik, M., Impact of estragole and other odorants on the flavour of anise and tarragon, Flavour Fragr. J., 2007, 22, 2, 105-113, https://doi.org/10.1002/ffj.1765 . [all data]

Kishimoto, Wanikawa, et al., 2006
Kishimoto, T.; Wanikawa, A.; Kono, K.; Shibata, K., Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties, J. Agric. Food Chem., 2006, 54, 23, 8855-8861, https://doi.org/10.1021/jf061342c . [all data]

Triqui and Bouchriti, 2003
Triqui, R.; Bouchriti, N., Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles, J. Agric. Food Chem., 2003, 51, 26, 7540-7546, https://doi.org/10.1021/jf0348166 . [all data]

Czerny and Schieberle, 2002
Czerny, M.; Schieberle, P., Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation, J. Agric. Food Chem., 2002, 50, 23, 6835-6840, https://doi.org/10.1021/jf020638p . [all data]

Lin, Rouseff, et al., 2002
Lin, J.; Rouseff, R.L.; Barros, S.; Naim, M., Aroma composition changes in early season grapefruit juice produced from thermal concentration, J. Agric. Food Chem., 2002, 50, 4, 813-819, https://doi.org/10.1021/jf011154g . [all data]

Umano, Hagi, et al., 2002
Umano, K.; Hagi, Y.; Shibamoto, T., Volatile chemicals identified in extracts from newly hybrid citrus, dekopon (Shiranuhi mandarin Suppl. J.), J. Agric. Food Chem., 2002, 50, 19, 5355-5359, https://doi.org/10.1021/jf0203951 . [all data]

Preininger and Ullrich, 2001
Preininger, M.; Ullrich, F., Trace compound analysis for off-flavor characterization of micromilled milk powder, Am. Chem. Soc. Symp. Ser., 2001, 782, 46-61. [all data]

Notes

Go To: Top, Normal alkane RI, polar column, temperature ramp, References

Symbols used in this document:

T_end Final temperature

T_start Initial temperature
Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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