HuagongsheHuagongshe Chemie-Druckbericht · Nur für Forschungszwecke
2,4-Decadienal
2,4-DECADIENAL · DDA · FEMA 3135 · TRANS-2, TRANS-4-DECADIENAL · DECA-2,4-DIENAL · 2,4-DECADIEN-1-AL · 4-DECADIENAL · DECADIENAL 2,4
Identifikatoren & physikalische Daten
| CAS No. | 2363-88-4 |
|---|---|
| Summenformel | C10H16O |
| Durchschnittliche Molmasse | 152,23 g/mol |
| Monoisotopische Masse | 152,12011513 g/mol |
| SMILES | CCCCC/C=C/C=C/C=O |
| InChIKey | JZQKTMZYLHNFPL-BLHCBFLLSA-N |
| PubChem CID | 5283349 |
| ChEMBL | CHEMBL443949 |
| ChEBI | CHEBI:149547 |
| EC No. | 219-114-9 |
| DTXSID | DTXSID6024911 |
Chemische & physikalische Eigenschaften
| XLogP | 3,2 |
|---|---|
| Polarare Oberfläche (TPSA) | 17,1 |
| H-Brücken-Donoren | 0 |
| H-Brücken-Akzeptoren | 1 |
| Frei drehbare Bindungen | 6 |
| Schwere Atome | 11 |
| Formalladung | 0 |
| Komplexität | 134 |
| Stoffklassen | Other Classes -> Aldehydes |
| Lipide | Fatty Acyls [FA] -> Fatty aldehydes [FA06] |
| Lebensmittelzusatzstoffe | FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| Dichte | 0.866-0.8760.872 g/mL at 20 °C(lit.) |
| Aromastoffe | EU Flavoring substances |
| Löslichkeit | soluble in fixed oilsInsoluble in watersoluble (in ethanol)Chloroform (Slightly), DMSO (Sparingly), Ethyl Acetate, Methanol |
| Siedepunkt | 104 °C114-116 °C10 mm Hg(lit.) |
| Brechungsindex | 1.512-1.517n20/D 1.515(lit.) |
| Physical Description | Pale yellow to dark brown liquid with a buttery, fatty, orange odor[Advanced BioTech MSDS] Strong green odorOdor like sweet oranges at high concentrations[Citrus and Allied Essences MSDS]Yellow liquidpowerful, oily, like chicken fat |
| Dampfdichte | >1 (vs air) |
| FEMA | 3135 | 2-TRANS,4-TRANS-DECADIENAL |
| Flammpunkt | 214 °F |
| Lagerbedingungen | Amber Vial, -20°C Freezer, Under Inert Atmosphere |
| Aggregatzustand | Oil |
| Farbe | Pale Yellow to Yellow |
| Geruch | at 1.00 % in dipropylene glycol. orange sweet fresh citrus fatty green |
| Geruchsart | fatty |
| Stabilität | Light Sensitive |
| Kosmetik-Inhaltsstoffe Funktionen | PERFUMING |
| LogP (Verteilungskoeffizient) | 3.419 (est) |
| CAS Datenbank | 2363-88-4(CAS DataBase Reference) |
| EPA chemische Informationen | 2,4-Decadienal (2363-88-4) |
Sicherheit & Vorschriften
| GHS-Einstufung | WarningH312 (99.9%): Harmful in contact with skin [Warning Acute toxicity, dermal]P264, P264+P265, P280, P302+P352, P305+P351+P338, P317, P321, P332+P317, P337+P317, P362+P364, and P501 (click each P-code to see the statement)Aggregated GHS information provided per 1607 reports by companies from 3 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.This chemical does not meet GHS hazard criteria for 0.4% (1 of 253) of reports. |
|---|---|
| Regulatorische Informationen | Chemical: 2,4-DecadienalChemical: 2,4-Decadienal, (E,E)-Regulation (EC) No 1831/2003 (amended)2,4-Decadienal: Does not have an individual approval but may be used under an appropriate group standard2,4-Decadienal, (2E,4E)-: Does not have an individual approval but may be used under an appropriate group standard |
| Gefahrenübersicht | An irritant[Advanced BioTech MSDS] A skin irritant in rabbitsUndiluted product may cause eye irritationAt 2% in petroleum causes no skin irritation or sensitization in humans[Bedoukian Research MSDS] See 2,4-Hexadienal. |
| Hazard Classes and Categories | Acute Tox. 4 (81%)Acute Tox. 4 (99.9%) |
| F | 10-23 |
| Wassergefährdungsklasse (WGK) | 2 |
| TSCA-Inventar-Status | TSCA listed |
| RTECS-Nr. | HD3000000 |
| R-Sätze (R) | 36/37/38 |
| Gefahrensymbole | Xi |
| Sicherheitshinweise (S) | 26-36 |
Anwendungen & Verwendung
Occurrence
Reported as occurring in peanut oil and, as a volatile component, in fried potatoes, the trans, trans- form is reported found among the volatile flavor components of potato chips and tomato. Also found in citrus peel oils, orange juice, tangerine juice, guava fruit, strawberry fruit, cabbage, carrot, raw potato, bell pepper, butter, cooked chicken, beer, rum, tea, peanut oil, popcorn, potato chips, corn tortilla, oatmeal, Brazil nut, roasted almonds, roasted peanuts and pecans, soybeans, cassava, caviar, cooked beef, lamb, mutton, and fish.
Herstellung & Synthese
synthetische
By autooxidation of methyl (trans, trans)-linolate hydroperoxide.