2,4-Decadienal
- Formula: C10H16O
- Molecular weight: 152.2334
- IUPAC Standard InChI: InChI=1S/C10H16O/c1-2-3-4-5-6-7-8-9-10-11/h6-10H,2-5H2,1H3
- IUPAC Standard InChIKey: JZQKTMZYLHNFPL-UHFFFAOYSA-N
- CAS Registry Number: 2363-88-4
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
View 3d structure (requires JavaScript / HTML 5) - Species with the same structure:
- Stereoisomers:
- Other names: Deca-2,4-dienal
- Information on this page:
- Other data available:
- Options:
Normal alkane RI, non-polar column, temperature ramp
Go To: Top, References, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-5 MS | HP-5 | SPB-5 | HP-1 | HP-5MS |
| Column length (m) | 30. | 60. | 60. | 50. | 30. |
| Carrier gas | Helium | Helium | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.2 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 1. | 0.5 | 0.25 |
| Tstart (C) | 60. | 35. | 40. | 60. | 50. |
| Tend (C) | 270. | 220. | 230. | 250. | 250. |
| Heat rate (K/min) | 3. | 10. | 3. | 2. | 4. |
| Initial hold (min) | 1. | 5. | |||
| Final hold (min) | 15. | 5. | 120. | ||
| I | 1284. | 1295. | 1320. | 1287. | 1317. |
| Reference | Cui, Yang, et al., 2011 | Piyachaiseth, Jirapakkul, et al., 2011 | Vasta, Ratel, et al., 2007 | Castel, Fernandez, et al., 2006 | Hadaruga, Hadaruga, et al., 2006 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-5 | SPB-1 | DB-1 | DB-5 | CBP-1 |
| Column length (m) | 30. | 30. | 50. | 30. | 25. |
| Carrier gas | He | He | N2 | N2 | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.22 | 0.3 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
| Tstart (C) | 60. | 40. | 95. | 70. | 60. |
| Tend (C) | 250. | 200. | 240. | 230. | 240. |
| Heat rate (K/min) | 10. | 3. | 4. | 4. | 4. |
| Initial hold (min) | 2. | 10. | 2. | ||
| Final hold (min) | 10. | 20. | |||
| I | 1323. | 1285. | 1290. | 1312. | 1291. |
| Reference | Wang, Yang, et al., 2006 | Vichi, Castellote, et al., 2003 | Velasco-Negueruela, Pérez-Alonso, et al., 2002 | Mitiku, Sawamura, et al., 2000 | Labuckas, Zygadlo, et al., 1999 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-1 | HP-1 | OV-101 | HG-5 | HP-5 |
| Column length (m) | 30. | 30. | 50. | 50. | 50. |
| Carrier gas | He | He | N2 | He | H2 |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | 0.3 |
| Phase thickness (μm) | 0.1 | 0.1 | 0.52 | ||
| Tstart (C) | 50. | 50. | 80. | 35. | 80. |
| Tend (C) | 300. | 300. | 200. | 250. | 250. |
| Heat rate (K/min) | 5. | 5. | 2. | 3. | 16. |
| Initial hold (min) | 2. | 2. | 15. | ||
| Final hold (min) | 3. | 3. | 45. | ||
| I | 1293. | 1293. | 1269. | 1322. | 1288. |
| Reference | Boatright and Crum, 1997 | Boatright and Crum, 1997 | Tamura, Nakamoto, et al., 1995 | Drumm and Spanier, 1991 | Spadone, Takeoka, et al., 1990 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary |
|---|---|---|---|
| Active phase | HP-5 | OV-101 | BP-1 |
| Column length (m) | 50. | 50. | 25. |
| Carrier gas | H2 | Nitrogen | |
| Substrate | |||
| Column diameter (mm) | 0.3 | 0.25 | 0.33 |
| Phase thickness (μm) | |||
| Tstart (C) | 80. | 70. | 45. |
| Tend (C) | 250. | 200. | 180. |
| Heat rate (K/min) | 16. | 2. | 3. |
| Initial hold (min) | 3. | ||
| Final hold (min) | |||
| I | 1298. | 1269. | 1282. |
| Reference | Spadone, Takeoka, et al., 1990 | Sugisawa, Nakamura, et al., 1990 | Wyllie, Brophy, et al., 1990 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, non-polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Cui, Yang, et al., 2011
Cui, J.; Yang, X.; Dong, A.-J.; Cheng, D.-Y.; Wang, J.; Zhao, H.-T.; Xu, R.-B.; Wang, P.; Li, W.-J.,
Chemical composition and antioxidant activity of Wuphorbia fischeriana essential oil from China,
J. Med. Plants Res., 2011, 5, 19, 4894-4798. [all data]
Piyachaiseth, Jirapakkul, et al., 2011
Piyachaiseth, T.; Jirapakkul, W.; Chaiseri, S.,
Aroma compounds of flash-fried rice,
Kasetsart J. (Nat. Sci.), 2011, 45, 717-729. [all data]
Vasta, Ratel, et al., 2007
Vasta, V.; Ratel, J.; Engel, E.,
Mass Spectrometry Analysis of Volatile Compounds in Raw Meat for the Authentication of the Feeding Background of Farm Animals,
J. Agric. Food Chem., 2007, 55, 12, 4630-4639, https://doi.org/10.1021/jf063432n
. [all data]
Castel, Fernandez, et al., 2006
Castel, C.; Fernandez, X.; Lizzani-Cuvelier, L.; Perichet, C.; Lavoine, S.,
Characterization of the Chemical Composition of a Byproduct from Siam Benzoin Gum,
J. Agric. Food Chem., 2006, 54, 23, 8848-8854, https://doi.org/10.1021/jf061193y
. [all data]
Hadaruga, Hadaruga, et al., 2006
Hadaruga, N.G.; Hadaruga, D.I.; Paunescu, V.; Tatu, C.; Ordodi, V.L.; Bandur, G.; Lupea, A.X.,
Thermal stability of the linoleic acid/α- and β-cyclodextrin complexes,
Food Chem., 2006, 99, 3, 500-508, https://doi.org/10.1016/j.foodchem.2005.08.012
. [all data]
Wang, Yang, et al., 2006
Wang, Q.; Yang, Y.; Zhao, X.; Zhu, B.; Nan, P.; Zhao, J.; Wang, L.; Chen, F.; Liu, Z.; Zhong, Y.,
Chemical variation in the essential oil of Ephedra sinica from Northeastern China,
Food Chem., 2006, 98, 1, 52-58, https://doi.org/10.1016/j.foodchem.2005.04.033
. [all data]
Vichi, Castellote, et al., 2003
Vichi, S.; Castellote, A.I.; Pizzale, L.; Conte, L.S.; Buxaderas, S.; López-Tamames, E.,
Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection,
J. Chromatogr. A, 2003, 983, 1-2, 19-33, https://doi.org/10.1016/S0021-9673(02)01691-6
. [all data]
Velasco-Negueruela, Pérez-Alonso, et al., 2002
Velasco-Negueruela, A.; Pérez-Alonso, M.J.; de Paz, P.L.P.; Vallejo, C.G.; Palá-Paúl, J.; Iñigo, A.,
Chemical composition of the essential oils from the roots, fruits, leaves and stems of Pimpinella cumbrae link growing in the Canary Islands (Spain),
Flavour Fragr. J., 2002, 17, 6, 468-471, https://doi.org/10.1002/ffj.1131
. [all data]
Mitiku, Sawamura, et al., 2000
Mitiku, S.B.; Sawamura, M.; Itoh, T.; Ukeda, H.,
Volatile components of peel cold-pressed oils of two cultivars of sweet orange (Citrus sinensis (L.) Osbeck) from Ethiopia,
Flavour Fragr. J., 2000, 15, 4, 240-244, https://doi.org/10.1002/1099-1026(200007/08)15:4<240::AID-FFJ902>3.0.CO;2-F
. [all data]
Labuckas, Zygadlo, et al., 1999
Labuckas, D.O.; Zygadlo, J.A.; Faillaci, S.M.; Espinar, L.A.,
Constituents of the volatile oil of Porophyllum obscurum (Spreng.) D.C.,
Flavour Fragr. J., 1999, 14, 2, 107-108, https://doi.org/10.1002/(SICI)1099-1026(199903/04)14:2<107::AID-FFJ799>3.0.CO;2-E
. [all data]
Boatright and Crum, 1997
Boatright, W.L.; Crum, A.D.,
Nonpolar-volatile lipids from soy protein isolates and hexane-defatted flakes,
J. Amer. Oil Chem. Soc., 1997, 74, 4, 461-467, https://doi.org/10.1007/s11746-997-0107-z
. [all data]
Tamura, Nakamoto, et al., 1995
Tamura, H.; Nakamoto, H.; Yang, R.-H.; Sugisawa, H.,
Characteristic aroma compounds in green algae (Ulva pertusa) volatiles,
Nippon Shokuhin Kagaku Kogaku Kaishi, 1995, 42, 11, 887-891, https://doi.org/10.3136/nskkk.42.887
. [all data]
Drumm and Spanier, 1991
Drumm, T.D.; Spanier, A.M.,
Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage,
J. Agric. Food Chem., 1991, 39, 2, 336-343, https://doi.org/10.1021/jf00002a023
. [all data]
Spadone, Takeoka, et al., 1990
Spadone, J.-C.; Takeoka, G.; Liardon, R.,
Analytical Investigation of Rio Off-Flavor in Green Coffee,
J. Agric. Food Chem., 1990, 38, 1, 226-233, https://doi.org/10.1021/jf00091a050
. [all data]
Sugisawa, Nakamura, et al., 1990
Sugisawa, H.; Nakamura, K.; Tamura, H.,
The aroma profile of the volatile in marine green algae (Ulva pertusa),
Food Reviews International, 1990, 6, 4, 573-589, https://doi.org/10.1080/87559129009540893
. [all data]
Wyllie, Brophy, et al., 1990
Wyllie, S.G.; Brophy, J.J.; Sarafis, V.; Hobbs, M.,
Volatile Components of the Fruit of Pistacia Lentiscus,
J. Food. Sci., 1990, 55, 5, 1325-1326, https://doi.org/10.1111/j.1365-2621.1990.tb03926.x
. [all data]
Notes
Go To: Top, Normal alkane RI, non-polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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