2-Decenal, (E)-
- Formula: C10H18O
- Molecular weight: 154.2493
- IUPAC Standard InChIKey: MMFCJPPRCYDLLZ-CMDGGOBGSA-N
- CAS Registry Number: 3913-81-3
- 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: trans-2-Decenal; 2(E)-Decenal; Dec-2(E)-enal; Dec-2-enal, (E); Dec-(E)-2-enal; (E)-2-Decenal; (E)-Dec-2-en-1-al; (E)-Dec-2-enal; trans-Dec-2-enal; (2E)-2-Decenal; (E)-2-Decenol
- Permanent link for this species. Use this link for bookmarking this species for future reference.
- Information on this page:
- Other data available:
- Options:
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 | DB-Wax | DB-Wax | Stabilwax | HP-FFAP | Innowax |
Column length (m) | 30. | 30. | 30. | 30. | 50. |
Carrier gas | Helium | Helium | Helium | Helium | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 | 0.2 |
Phase thickness (μm) | 0.25 | 0.25 | 0.50 | 0.25 | 0.5 |
Tstart (C) | 40. | 40. | 35. | 40. | 60. |
Tend (C) | 230. | 230. | 225. | 120. | 250. |
Heat rate (K/min) | 6. | 6. | 6. | 3. | 2. |
Initial hold (min) | 2. | 2. | 5. | 3. | |
Final hold (min) | 20. | 20. | 10. | 5. | 60. |
I | 1644. | 1647. | 1641. | 1660. | 1628. |
Reference | Chen, Song, et al., 2009 | Chen, Song, et al., 2009 | Watcharananun, Cadwallader, et al., 2009 | Guzman-Geronimo, Lopez, et al., 2008 | Bendimerad and Bendiab, 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Supelcowax-10 | Supelcowax-10 | Supelcowax-10 | BP-20 | DB-Wax |
Column length (m) | 60. | 60. | 60. | 50. | 60. |
Carrier gas | He | He | He | N2 | |
Substrate | |||||
Column diameter (mm) | 0.53 | 0.53 | 0.53 | 0.22 | 0.25 |
Phase thickness (μm) | 1. | 1. | 1. | 0.25 | 0.25 |
Tstart (C) | 40. | 40. | 40. | 60. | 70. |
Tend (C) | 240. | 240. | 240. | 220. | 230. |
Heat rate (K/min) | 4. | 4. | 4. | 2. | 2. |
Initial hold (min) | 2. | 2. | 2. | 2. | |
Final hold (min) | 20. | 20. | 20. | 20. | 20. |
I | 1673. | 1674. | 1682. | 1634. | 1645. |
Reference | Rochat and Chaintreau, 2005 | Rochat and Chaintreau, 2005 | Rochat and Chaintreau, 2005 | Blanc, Muselli, et al., 2004 | Choi, 2004 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | HP-FFAP | Supelcowax-10 | Supelcowax-10 |
Column length (m) | 60. | 60. | 30. | 30. | 30. |
Carrier gas | N2 | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 70. | 40. | 40. | 40. | 40. |
Tend (C) | 230. | 220. | 120. | 200. | 200. |
Heat rate (K/min) | 2. | 3. | 5. | 3. | 3. |
Initial hold (min) | 2. | 5. | 5. | 10. | 10. |
Final hold (min) | 20. | 3. | |||
I | 1615. | 1646. | 1660. | 1641. | 1641. |
Reference | Choi, 2004, 2 | López, Ezpeleta, et al., 2004 | López, Guzmán, et al., 2004 | Vichi, Castellote, et al., 2003 | Vichi, Pizzale, et al., 2003 |
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 | DB-Wax | DB-Wax |
Column length (m) | 30. | 60. | 60. | 30. | 60. |
Carrier gas | He | N2 | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.53 | 0.32 |
Phase thickness (μm) | 0.5 | 0.25 | 0.25 | 1. | 0.25 |
Tstart (C) | 40. | 70. | 40. | 40. | 50. |
Tend (C) | 240. | 230. | 200. | 225. | 210. |
Heat rate (K/min) | 7. | 2. | 2. | 6. | 1.5 |
Initial hold (min) | 2. | 5. | 5. | ||
Final hold (min) | 5. | 30. | 10. | ||
I | 1655. | 1651. | 1629. | 1641. | 1645. |
Reference | Lin, Rouseff, et al., 2002 | Tu, Thanh, et al., 2002 | Umano, Hagi, et al., 2002 | Cadwallader and Heo, 2001 | Chyau and Mau, 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | Innowax | DB-Wax | Carbowax 20M | HP-Innowax FSC |
Column length (m) | 30. | 60. | 60. | 50. | 60. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
Tstart (C) | 50. | 60. | 30. | 35. | 60. |
Tend (C) | 180. | 220. | 170. | 230. | 220. |
Heat rate (K/min) | 3. | 2. | 3. | 4. | |
Initial hold (min) | 10. | 4. | 10. | ||
Final hold (min) | 40. | 30. | 30. | 10. | |
I | 1597. | 1655. | 1641. | 1613. | 1655. |
Reference | Lee and Shibamoto, 2000 | Kaya, Baser, et al., 1999 | Buttery and Ling, 1998 | Chatonnet and Dubourdieu, 1998 | Tümen, Baser, et al., 1998 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | TC-Wax | DB-Wax | DB-Wax | DB-Wax |
Column length (m) | 60. | 60. | 60. | 60. | 60. |
Carrier gas | H2 | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | ||||
Tstart (C) | 60. | 80. | 60. | 60. | 60. |
Tend (C) | 220. | 240. | 180. | 180. | 220. |
Heat rate (K/min) | 3. | 3. | 2. | 2. | 3. |
Initial hold (min) | 5. | 4. | 4. | 4. | |
Final hold (min) | |||||
I | 1636. | 1648. | 1633. | 1637. | 1660. |
Reference | Werkhoff, Güntert, et al., 1998 | Shuichi, Masazumi, et al., 1996 | Kobayashi, Tsuda, et al., 1995 | Kobayashi, Tsuda, et al., 1995 | Chung, Eiserich, et al., 1993 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Carbowax 20M | Carbowax 20M | Carbowax 20M | Carbowax 20M | Carbowax 20M |
Column length (m) | 50. | 50. | 150. | 150. | 150. |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.64 | 0.64 | 0.64 |
Phase thickness (μm) | |||||
Tstart (C) | 60. | 60. | 50. | 50. | 50. |
Tend (C) | 180. | 180. | 170. | 170. | 170. |
Heat rate (K/min) | 2. | 2. | 1. | 1. | 1. |
Initial hold (min) | 4. | 4. | 30. | 30. | 30. |
Final hold (min) | |||||
I | 1596. | 1596. | 1630. | 1630. | 1640. |
Reference | Kawakami, Kobayashi, et al., 1993 | Kawakami and Kobayashi, 1991 | Buttery, Parker, et al., 1981 | Buttery and Kamm, 1980 | Buttery, Ling, et al., 1980 |
Comment | MSDC-RI | 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.
Chen, Song, et al., 2009
Chen, G.; Song, H.; Ma, C.,
Aroma-active aompounds of Beijing roast duck,
Flavour Fragr. J., 2009, 24, 4, 186-191, https://doi.org/10.1002/ffj.1932
. [all data]
Watcharananun, Cadwallader, et al., 2009
Watcharananun, W.; Cadwallader, K.R.; Huangrak, K.; Kim, H.; Lorjaroenphon, Y.,
Identification of predominant odorants in Thai desserts flavored by smoking with Tian Op, a traditional Thai scented candle,
J. Agric. Food Chem., 2009, 57, 3, 996-1005, https://doi.org/10.1021/jf802674c
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Guzman-Geronimo, Lopez, et al., 2008
Guzman-Geronimo, R.; Lopez, M.G.; Dorantes-Alvarez, L.,
Microwave processing of avocado: volatile flavor profiling and olfactometry,
Innvative Food Sci. Eng. Technol., 2008, 9, 501-506. [all data]
Bendimerad and Bendiab, 2005
Bendimerad, N.; Bendiab, S.A.T.,
Composition and antibacterial activity of Pseudocytisus integrifolius (Salisb.) essential oil from Algeria,
J. Agric. Food Chem., 2005, 53, 8, 2947-2952, https://doi.org/10.1021/jf047937u
. [all data]
Rochat and Chaintreau, 2005
Rochat, S.; Chaintreau, A.,
Carbonyl Odorants Contributing to the In-Oven Roast Beef Top Note,
J. Agric. Food Chem., 2005, 53, 24, 9578-9585, https://doi.org/10.1021/jf058089l
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Blanc, Muselli, et al., 2004
Blanc, M.-C.; Muselli, A.; Bradesi, P.; Casanova, J.,
Chemical composition and variability of the essential oil of Inula graveolens from Corsica,
Flavour Fragr. J., 2004, 19, 4, 314-319, https://doi.org/10.1002/ffj.1304
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Choi, 2004
Choi, H.-S.,
Volatile constituents of satsuma mandarins growing in Korea,
Flavour Fragr. J., 2004, 19, 5, 406-412, https://doi.org/10.1002/ffj.1283
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Choi, 2004, 2
Choi, H.-S.,
Aroma evaluation of an aquatic herb, changpo (Acorus calamus Var. angustatus Bess), by AEDA and SPME,
J. Agric. Food Chem., 2004, 52, 26, 8099-8104, https://doi.org/10.1021/jf040239p
. [all data]
López, Ezpeleta, et al., 2004
López, R.; Ezpeleta, E.; Sánchez, I.; Cacho, J.; Ferreira, V.,
Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry,
Food Chem., 2004, 88, 1, 95-103, https://doi.org/10.1016/j.foodchem.2004.01.025
. [all data]
López, Guzmán, et al., 2004
López, M.G.; Guzmán, G.R.; Dorantes, A.L.,
Solid-phase microextraction and gas chromatography-mass spectrometry of volatile compounds from avocado puree after microwave processing,
J. Chromatogr. A, 2004, 1036, 1, 87-90, https://doi.org/10.1016/j.chroma.2004.03.020
. [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]
Vichi, Pizzale, et al., 2003
Vichi, S.; Pizzale, L.; Conte, L.S.; Buxaderas, S.; López-Tamames, E.,
Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status,
J. Agric. Food Chem., 2003, 51, 22, 6564-6571, https://doi.org/10.1021/jf030268k
. [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]
Tu, Thanh, et al., 2002
Tu, N.T.M.; Thanh, L.X.; Une, A.; Ukeda, H.; Sawamura, M.,
Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils,
Flavour Fragr. J., 2002, 17, 3, 169-174, https://doi.org/10.1002/ffj.1076
. [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]
Cadwallader and Heo, 2001
Cadwallader, K.R.; Heo, J.,
Aroma of roasted sesame oil: characterization by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis,
Am. Chem. Soc. Symp. Ser., 2001, 782, 187-202. [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]
Lee and Shibamoto, 2000
Lee, K.-G.; Shibamoto, T.,
Antioxidant properties of aroma compounds isolated from soybeans and mung beans,
J. Agric. Food Chem., 2000, 48, 9, 4290-4293, https://doi.org/10.1021/jf000442u
. [all data]
Kaya, Baser, et al., 1999
Kaya, A.; Baser, K.H.C.; Demirci, B.; Koca, F.,
The essential oil of Acinos alpinus (L.) Moench growing in Turkey,
Flavour Fragr. J., 1999, 14, 1, 55-59, https://doi.org/10.1002/(SICI)1099-1026(199901/02)14:1<55::AID-FFJ784>3.0.CO;2-Q
. [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]
Chatonnet and Dubourdieu, 1998
Chatonnet, P.; Dubourdieu, D.,
Identification of Substances Responsible for the sundust Aroma in Oak Wood,
J. Sci. Food Agric., 1998, 76, 2, 179-188, https://doi.org/10.1002/(SICI)1097-0010(199802)76:2<179::AID-JSFA924>3.0.CO;2-6
. [all data]
Tümen, Baser, et al., 1998
Tümen, G.; Baser, K.H.C.; Demirci, B.; Ermin, N.,
The essential oils of Satureja coerulea Janka and Thymus aznavourii Velen.,
Flavour Fragr. J., 1998, 13, 1, 65-67, https://doi.org/10.1002/(SICI)1099-1026(199801/02)13:1<65::AID-FFJ695>3.0.CO;2-Q
. [all data]
Werkhoff, Güntert, et al., 1998
Werkhoff, P.; Güntert, M.; Krammer, G.; Sommer, H.; Kaulen, J.,
Vacuum headspace method in aroma research: flavor chemistry of yellow passion fruits,
J. Agric. Food Chem., 1998, 46, 3, 1076-1093, https://doi.org/10.1021/jf970655s
. [all data]
Shuichi, Masazumi, et al., 1996
Shuichi, H.; Masazumi, N.; Hiromu, K.; Kiyoshi, F.,
Comparison of volatile compounds berween the crude drugs, Onji-tsutsu and Onji-niki,
Nippon nogei kagaku kaishi, 1996, 70, 2, 151-160. [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]
Chung, Eiserich, et al., 1993
Chung, T.Y.; Eiserich, J.P.; Shibamoto, T.,
Volatile compounds identified in headspace samples of peanut oil heated under temperatures ranging from 50 to 200 °C,
J. Agric. Food Chem., 1993, 41, 9, 1467-1470, https://doi.org/10.1021/jf00033a022
. [all data]
Kawakami, Kobayashi, et al., 1993
Kawakami, M.; Kobayashi, A.; Kator, K.,
Volatile constituents of Rooibos tea (Aspalathus linearis) as affected by extraction process,
J. Agric. Food Chem., 1993, 41, 4, 633-636, https://doi.org/10.1021/jf00028a023
. [all data]
Kawakami and Kobayashi, 1991
Kawakami, M.; Kobayashi, A.,
Volatitle constituents of greem mate and roasted mate,
J. Agric. Food Chem., 1991, 39, 7, 1275-1279, https://doi.org/10.1021/jf00007a016
. [all data]
Buttery, Parker, et al., 1981
Buttery, R.G.; Parker, F.D.; Teranishi, R.; Mon, T.R.; Ling, L.C.,
Volatile components of alfalfa leaf-cutter bee cells,
J. Agric. Food Chem., 1981, 29, 5, 955-958, https://doi.org/10.1021/jf00107a017
. [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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