(2E,4Z)-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/b7-6-,9-8+
- IUPAC Standard InChIKey: JZQKTMZYLHNFPL-NMMTYZSQSA-N
- CAS Registry Number: 25152-83-4
- 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:
- Other names: 2,4-Decadienal, (E,Z)-; (E,Z)-2,4-Decadienal; trans-2,cis-4-Decadienal; trans,cis-2,4-Decadienal
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- Information on this page:
- Other data available:
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Normal alkane RI, 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 | FFAP | Stabilwax | DB-FFAP | DB-FFAP | DB-Wax |
| Column length (m) | 60. | 30. | 30. | 30. | 30. |
| Carrier gas | Helium | H2 | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.5 | 0.25 | 0.25 | 0.5 |
| Tstart (C) | 45. | 40. | 40. | 40. | 40. |
| Tend (C) | 220. | 280. | 230. | 230. | 240. |
| Heat rate (K/min) | 5. | 6. | 6. | 6. | 7. |
| Initial hold (min) | 1. | 5. | 2. | 2. | |
| Final hold (min) | 5. | 5. | 10. | 10. | 5. |
| I | 1751. | 1744. | 1749. | 1749. | 1779. |
| Reference | Piyachaiseth, Jirapakkul, et al., 2011 | Jirovetz, Buchbauer, et al., 2005 | Czerny and Schieberle, 2002 | Czerny and Schieberle, 2002 | Lin, Rouseff, et al., 2002 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-Wax | DB-Wax | DB-Wax | HP-Innowax | CP-Wax 52CB |
| Column length (m) | 60. | 60. | 60. | 25. | 50. |
| Carrier gas | N2 | He | |||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | ||
| Tstart (C) | 50. | 40. | 30. | 35. | 50. |
| Tend (C) | 210. | 210. | 170. | 250. | 210. |
| Heat rate (K/min) | 1.5 | 3. | 2. | 4. | 1.5 |
| Initial hold (min) | 5. | 4. | 5. | ||
| Final hold (min) | 10. | 30. | 10. | ||
| I | 1767. | 1739. | 1755. | 1750. | 1767. |
| Reference | Chyau and Mau, 2001 | Chyau and Mau, 1999 | Buttery and Ling, 1998 | Ong, Acree, et al., 1998 | Chyau, Lin, et al., 1997 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|
| Active phase | DB-Wax | DB-Wax | Carbowax 20M | Carbowax 20M |
| Column length (m) | 60. | 150. | 150. | |
| Carrier gas | He | 30 | ||
| Substrate | ||||
| Column diameter (mm) | 0.25 | 0.25 | 0.64 | 0.64 |
| Phase thickness (μm) | ||||
| Tstart (C) | 60. | 30. | 50. | 50. |
| Tend (C) | 180. | 240. | 170. | 170. |
| Heat rate (K/min) | 2. | 50. | 1. | 1. |
| Initial hold (min) | 4. | 10. | 30. | 30. |
| Final hold (min) | ||||
| I | 1757. | 1743. | 1740. | 1740. |
| Reference | Kobayashi, Tsuda, et al., 1995 | Pfannhauser, 1990 | Buttery and Kamm, 1980 | Buttery, Ling, et al., 1980 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, 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.
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]
Jirovetz, Buchbauer, et al., 2005
Jirovetz, L.; Buchbauer, G.; Ngassoum, M.B.; Parmentier, M.,
Chemical composition and olfactory characterization of essential oils of fruits and seeds of African pear (Dacryodes edulis (G. Don) H. J. Lam) from Cameroon,
Flavour Fragr. J., 2005, 20, 2, 215-218, https://doi.org/10.1002/ffj.1324
. [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]
Chyau and Mau, 2001
Chyau, C.-C.; Mau, J.-L.,
Effects of various oils on volatile compounds of deep-fried shallot flavouring,
Food Chem., 2001, 74, 1, 41-46, https://doi.org/10.1016/S0308-8146(00)00336-8
. [all data]
Chyau and Mau, 1999
Chyau, C.-C.; Mau, J.-L.,
Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals,
Food Chem., 1999, 64, 4, 531-535, https://doi.org/10.1016/S0308-8146(98)00162-9
. [all data]
Buttery and Ling, 1998
Buttery, R.G.; Ling, L.C.,
Additional studies on flavor components of corn tortilla chips,
J. Agric. Food Chem., 1998, 46, 7, 2764-2769, https://doi.org/10.1021/jf980125b
. [all data]
Ong, Acree, et al., 1998
Ong, P.K.C.; Acree, T.E.; Lavin, E.H.,
Characterization of volatiles in rambutan fruit (Nephelium lappaceum L.),
J. Agric. Food Chem., 1998, 46, 2, 611-615, https://doi.org/10.1021/jf970665t
. [all data]
Chyau, Lin, et al., 1997
Chyau, C.-C.; Lin, Y.-C.; Mau, J.-L.,
Storage stability of deep-fried shallot flavoring,
J. Agric. Food Chem., 1997, 45, 8, 3211-3215, https://doi.org/10.1021/jf970109z
. [all data]
Kobayashi, Tsuda, et al., 1995
Kobayashi, A.; Tsuda, Y.; Hirata, N.; Kubota, K.; Kitamura, K.,
Aroma constituents of soybean [Glycine max (L.) Merril] milk lacking lipoxygenase isozymes,
J. Agric. Food Chem., 1995, 43, 9, 2449-2452, https://doi.org/10.1021/jf00057a025
. [all data]
Pfannhauser, 1990
Pfannhauser, W.,
Fluchtige Verbindungen aus extrudaten von triticale,
Deutsche Lebensmittel-Rundschau, 1990, 86, 3, 69-72. [all data]
Buttery and Kamm, 1980
Buttery, R.G.; Kamm, J.A.,
Volatile components of alfalfa: possible insect host plant attractants,
J. Agric. Food Chem., 1980, 28, 5, 978-981, https://doi.org/10.1021/jf60231a014
. [all data]
Buttery, Ling, et al., 1980
Buttery, R.G.; Ling, L.C.; Teranishi, R.,
Volatile of corn tassels: possible corn ear worm attractants,
J. Agric. Food Chem., 1980, 28, 4, 771-774, https://doi.org/10.1021/jf60230a020
. [all data]
Notes
Go To: Top, Normal alkane RI, 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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