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trans,trans-2,4-Decadienal - >90.0%(GC), high purity , CAS No.25152-84-5

19 Citations

≥90%(GC)

CAS#: 25152-84-5
Molecular Weight: 152.23
Beilstein Registry Number: 1704897
EC Number: 246-668-9
MDL number: MFCD00007007
PubChem CID: 5283349

Item Number

D107642

Grouped product items
SKU	Size	Availability	Price
D107642-1ml	1ml	Available within 4-8 weeks(?) Items will be manufactured post-order and can take 4-8 weeks. Thank you for your patience!	$9.90
D107642-5ml	5ml	Available within 4-8 weeks(?) Items will be manufactured post-order and can take 4-8 weeks. Thank you for your patience!	$37.90
D107642-25ml	25ml	3	$127.90
D107642-100ml	100ml	Available within 4-8 weeks(?) Items will be manufactured post-order and can take 4-8 weeks. Thank you for your patience!	$458.90

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aldehyde (0) Carbonyl compound (0)

Basic Description

Synonyms	A816818 \| Q4544759 \| 2,4,7-tridecadienal \| 2-trans,4-trans-decadienal \| trans,trans-2,4-Decadienal \| 2,4-Decadienal, (E,E)- \| 2-TRANS, 4-TRANS- DECADIENAL [FHFI] \| CHEBI:149547 \| MFCD00007007 \| Tox21_303165 \| NCGC00090687-04 \| LS-13846 \| (E,E)-deca-2,4-di
Specifications & Purity	≥90%(GC)
Storage Temp	Store at 2-8°C,Argon charged
Shipped In	Wet ice
Product Description	Application trans,trans-2,4-Decadienal is an aldehyde with a fat flavor aroma characteristic of chicken but has a citrus odor at lower concentrations. trans,trans-2,4-Decadienal can be found in butter, cooked beef, fish, potato chips, roasted peanut, buckwheat and wheat bread crumb.

AI Insight

Mechanisms of Action

Mechanism of Action	Action Type	target ID	Target Name	Target Type	Target Organism	Binding Site Name	References

Names and Identifiers

IUPAC Name	(2E,4E)-deca-2,4-dienal
INCHI	InChI=1S/C10H16O/c1-2-3-4-5-6-7-8-9-10-11/h6-10H,2-5H2,1H3/b7-6+,9-8+
InChi Key	JZQKTMZYLHNFPL-BLHCBFLLSA-N
Canonical SMILES	CCCCCC=CC=CC=O
Isomeric SMILES	CCCCC/C=C/C=C/C=O
WGK Germany	2
RTECS	HD3000000
PubChem CID	5283349
Molecular Weight	152.23
Beilstein	1704897
Reaxy-Rn	1704897

Certificates（CoA,COO,BSE/TSE and Analysis Chart)

C of A & Other Certificates(BSE/TSE, COO):

Analytical Chart:

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11 results found

Lot Number	Certificate Type	Date	Item
E1604033	Certificate of Analysis	Feb 25, 2025	D107642
D2509605	Certificate of Analysis	Jul 13, 2024	D107642
D2509606	Certificate of Analysis	Jul 13, 2024	D107642
D2509640	Certificate of Analysis	Jul 13, 2024	D107642
F2207178	Certificate of Analysis	Mar 13, 2024	D107642
F2207179	Certificate of Analysis	Mar 13, 2024	D107642
F2207180	Certificate of Analysis	Mar 13, 2024	D107642
F2207181	Certificate of Analysis	Mar 13, 2024	D107642
J1826102	Certificate of Analysis	Mar 08, 2024	D107642
F2117057	Certificate of Analysis	Mar 15, 2023	D107642
J1826101	Certificate of Analysis	Jun 21, 2022	D107642

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Safety and Hazards(GHS)

Pictogram(s)	GHS07
Hazard Statements	H315:Causes skin irritation H319:Causes serious eye irritation H335:May cause respiratory irritation
Precautionary Statements	P261:Avoid breathing dust/fume/gas/mist/vapors/spray. P305+P351+P338:IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present and easy to do - continue rinsing.
WGK Germany	2
RTECS	HD3000000
Reaxy-Rn	1704897

FAQs and Articles

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Citations of This Product

How to Cite Aladdin Scientific Products?

1. Yan Ping Chen, Mengni Wang, Xiaolei Fang, A Liya, Haihua Zhang, Imre Blank, Hanyue Zhu, Yuan Liu. (2024) Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 72 (1): (613–624). [PMID:38156454] [10.1021/acs.jafc.3c05848]
2. Tianle Wu, Peng Wang, Yuyu Zhang, Ping Zhan, Yu Zhao, Honglei Tian, Wanying He. (2023) Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.). FOOD CHEMISTRY, 427 (136666). [PMID:37364310] [10.1016/j.foodchem.2023.136666]
3. Chang He, Jingtao Zhou, Yuchuan Li, De zhang, Bernard Ntezimana, Junyu Zhu, Xiaoyong Wang, Wenluan Xu, Xiaoju Wen, Yuqiong Chen, Zhi Yu, Yu Wang, Dejiang Ni. (2023) The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars. Food Chemistry-X, 18 (100730). [PMID:37397208] [10.1016/j.fochx.2023.100730]
4. Lingxia Xu, Yilai Wan, Xiaoxiao Liu, Zhaoyang Qin, Yue Zhao, Xizhe Fu, Changqing Wei, Wenyu Liu. (2023) Insights on the binding mechanism between specified aldehydes and flaxseed protein using multispectral image and molecular docking. FOOD CHEMISTRY, 422 (136256). [PMID:37141760] [10.1016/j.foodchem.2023.136256]
5. Yan Ping Chen, Wenqian Li, Yashu Yu, Mengni Wang, Imre Blank, Yin Zhang, Yuan Liu. (2023) Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (12): (4932–4942). [PMID:36930805] [10.1021/acs.jafc.2c08423]
6. Lang Ming, Yuan-Wen Du, Ge-Ge Yuan, Qi Su, Xiao-Bing Shi, Huan Yu, Gong Chen. (2023) Spodoptera litura larvae are attracted by HvAV-3h-infected S. litura larvae-damaged pepper leaves. PEST MANAGEMENT SCIENCE, 79 (8): (2713-2724). [PMID:36905637] [10.1002/ps.7449]
7. Lili Cao, Pengpeng Jia, Haotian Liu, Shengmei Kang, Shaotong Jiang, Min Pang. (2023) Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying. Foods, 12 (4): (827). [PMID:36832902] [10.3390/foods12040827]
8. Li Jing, Tang Chaohua, Yang Youyou, Hu Ying, Zhao Qingyu, Ma Qing, Yue Xiangpeng, Li Fadi, Zhang Junmin. (2023) Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep. Frontiers in Nutrition, 10 [PMID:36866058] [10.3389/fnut.2023.1072159]
9. Youyou Yang, Jing Li, Jiangtao Xing, Weihai Xing, Chaohua Tang, Zhenghua Rao, Junmin Zhang. (2022) Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS. Foods, 11 (24): (3997). [PMID:36553738] [10.3390/foods11243997]
10. Tao Feng, Jiaqing Sun, Kai Wang, Shiqing Song, Da Chen, Haining Zhuang, Jun Lu, Dejun Li, Xianle Meng, Mingliang Shi, Lingyun Yao, Chi-Tang Ho. (2022) Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (42): (13741–13753). [PMID:36225119] [10.1021/acs.jafc.2c04342]
11. Yueqi An, Li Wen, Wenrong Li, Xuezhen Zhang, Yang Hu, Shanbai Xiong. (2022) Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (30): (9451–9462). [PMID:35876528] [10.1021/acs.jafc.2c02119]
12. Jing Li, Youyou Yang, Chaohua Tang, Shengnan Yue, Qingyu Zhao, Fadi Li, Junmin Zhang. (2022) Changes in lipids and aroma compounds in intramuscular fat from Hu sheep. FOOD CHEMISTRY, 383 (132611). [PMID:35413762] [10.1016/j.foodchem.2022.132611]
13. Xuefei Li, Wei Xie, Fan Bai, Jinlin Wang, Xiaodong Zhou, Ruichang Gao, Xinxing Xu, Yuanhui Zhao. (2022) Influence of thermal processing on flavor and sensory profile of sturgeon meat. FOOD CHEMISTRY, 374 (131689). [PMID:34875433] [10.1016/j.foodchem.2021.131689]
14. Wenjuan Li, Yan Wu, Conghu Li, Liangliang Zhu. (2021) Effect of (E,E)-2,4-decadienal on Side-Chain Modification, Conformation Change, and Aggregation of Bovine Serum Albumin. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 124 (1): (2100066). [PMID:] [10.1002/ejlt.202100066]
15. Mei-Mei Wang, Ming He, Hong Wang, Yun-Feng Ma, Youssef Dewer, Fan Zhang, Peng He. (2021) A candidate aldehyde oxidase in the antennae of the diamondback moth, Plutella xylostella (L.), is potentially involved in the degradation of pheromones, plant-derived volatiles and the detoxification of xenobiotics. PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY, 171 (104726). [PMID:33357547] [10.1016/j.pestbp.2020.104726]
16. Yu Zhang, Yuping Liu, Wenxi Yang, Jia Huang, Yingqiao Liu, Mingquan Huang, Baoguo Sun, Changlin Li. (2018) Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography–Olfactometry, Quantitative Measurements, and Odor Activity Value. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 66 (24): (6132–6141). [PMID:29790747] [10.1021/acs.jafc.8b01378]
17. Jia Huang, Yuping Liu, Wenxi Yang, Yingqiao Liu, Yu Zhang, Mingquan Huang, Baoguo Sun. (2018) Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography–Olfactometry, Quantitative Analysis, and Odor Activity Value. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 66 (3): (689–694). [PMID:29260548] [10.1021/acs.jafc.7b04839]
18. Zhengchao Wu, Qian P. Li. (2016) Spatial distributions of polyunsaturated aldehydes and their biogeochemical implications in the Pearl River Estuary and the adjacent northern South China Sea. PROGRESS IN OCEANOGRAPHY, 147 (1). [PMID:] [10.1016/j.pocean.2016.07.010]
19. Jin-Lin Li, Zong-Cai Tu, Lu Zhang, De-Rong Lin, Xiao-Mei Sha, Kai Zeng, Hui Wang, Juan-Juan Pang, Ping-Ping Tang. (2016) Characterization of Volatile Compounds in Grass Carp (Ctenopharyngodon idellus) Soup Cooked Using a Traditional Chinese Method by GC–MS. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 41 (4): (e12995). [PMID:] [10.1111/jfpp.12995]

References

1. Carlos A O Sigolo,Paolo Di Mascio,Alicia J Kowaltowski,Camila C M Garcia,Marisa H G Medeiros. (2008-03-28) trans,trans-2,4-decadienal induces mitochondrial dysfunction and oxidative stress.. Journal of bioenergetics and biomembranes, 40 ((2)): (103-109). [PMID:18368469]
2. Anna Lettieri, Rosaria Esposito, Adrianna Ianora, Antonietta Spagnuolo,. (2015-03-20) Ciona intestinalis as a marine model system to study some key developmental genes targeted by the diatom-derived aldehyde decadienal.. Marine drugs, 13 ((3)): ( 1451-1465 ). [PMID:25789602]
3. Enbo Xu,Jie Long,Zhengzong Wu,Hongyan Li,Fang Wang,Xueming Xu,Zhengyu Jin,Aiquan Jiao. (2015-06-20) Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.. Journal of food science, 80 ((7)): (C1476-C1489). [PMID:26087889]
4. Pascal Fuchsmann,Mireille Tena Stern,Yves-Alain Brügger,Katharina Breme. (2015-08-01) Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses.. Journal of agricultural and food chemistry, 63 ((34)): (7511-7521). [PMID:26230142]
5. Bárbara Úbeda,José Ángel Gálvez,Mónica Michel,Ana Bartual. (2017-01-09) Microalgae cultivation in urban wastewater: Coelastrum cf. pseudomicroporum as a novel carotenoid source and a potential microalgae harvesting tool.. Bioresource technology, 228 (210-217). [PMID:28064133]
6. Linda Schreiner,Patrick Bauer,Andrea Buettner. (2018-05-31) Resolving the smell of wood - identification of odour-active compounds in Scots pine (Pinus sylvestris L.).. Scientific reports, 8 ((1)): (8294-8294). [PMID:29844440]
7. Ana Bartual,María Hernanz-Torrijos,Iria Sala,María J Ortega,Cristina González-García,Marina Bolado-Penagos,Angel López-Urrutia,Leonardo Romero-Martínez,Luís M Lubián,Miguel Bruno,Fidel Echevarría,Carlos M García. (2020-03-18) Types and Distribution of Bioactive Polyunsaturated Aldehydes in a Gradient from Mesotrophic to Oligotrophic Waters in the Alborán Sea (Western Mediterranean).. Marine drugs, 18 ((3)): [PMID:32178402]
8. Yan Ping Chen, Mengni Wang, Xiaolei Fang, A Liya, Haihua Zhang, Imre Blank, Hanyue Zhu, Yuan Liu. (2024) Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 72 (1): (613–624). [PMID:38156454] [10.1021/acs.jafc.3c05848]
9. Tianle Wu, Peng Wang, Yuyu Zhang, Ping Zhan, Yu Zhao, Honglei Tian, Wanying He. (2023) Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.). FOOD CHEMISTRY, 427 (136666). [PMID:37364310] [10.1016/j.foodchem.2023.136666]
10. Chang He, Jingtao Zhou, Yuchuan Li, De zhang, Bernard Ntezimana, Junyu Zhu, Xiaoyong Wang, Wenluan Xu, Xiaoju Wen, Yuqiong Chen, Zhi Yu, Yu Wang, Dejiang Ni. (2023) The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars. Food Chemistry-X, 18 (100730). [PMID:37397208] [10.1016/j.fochx.2023.100730]
11. Lingxia Xu, Yilai Wan, Xiaoxiao Liu, Zhaoyang Qin, Yue Zhao, Xizhe Fu, Changqing Wei, Wenyu Liu. (2023) Insights on the binding mechanism between specified aldehydes and flaxseed protein using multispectral image and molecular docking. FOOD CHEMISTRY, 422 (136256). [PMID:37141760] [10.1016/j.foodchem.2023.136256]
12. Yan Ping Chen, Wenqian Li, Yashu Yu, Mengni Wang, Imre Blank, Yin Zhang, Yuan Liu. (2023) Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (12): (4932–4942). [PMID:36930805] [10.1021/acs.jafc.2c08423]
13. Lang Ming, Yuan-Wen Du, Ge-Ge Yuan, Qi Su, Xiao-Bing Shi, Huan Yu, Gong Chen. (2023) Spodoptera litura larvae are attracted by HvAV-3h-infected S. litura larvae-damaged pepper leaves. PEST MANAGEMENT SCIENCE, 79 (8): (2713-2724). [PMID:36905637] [10.1002/ps.7449]
14. Lili Cao, Pengpeng Jia, Haotian Liu, Shengmei Kang, Shaotong Jiang, Min Pang. (2023) Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying. Foods, 12 (4): (827). [PMID:36832902] [10.3390/foods12040827]
15. Li Jing, Tang Chaohua, Yang Youyou, Hu Ying, Zhao Qingyu, Ma Qing, Yue Xiangpeng, Li Fadi, Zhang Junmin. (2023) Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep. Frontiers in Nutrition, 10 [PMID:36866058] [10.3389/fnut.2023.1072159]
16. Youyou Yang, Jing Li, Jiangtao Xing, Weihai Xing, Chaohua Tang, Zhenghua Rao, Junmin Zhang. (2022) Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS. Foods, 11 (24): (3997). [PMID:36553738] [10.3390/foods11243997]
17. Tao Feng, Jiaqing Sun, Kai Wang, Shiqing Song, Da Chen, Haining Zhuang, Jun Lu, Dejun Li, Xianle Meng, Mingliang Shi, Lingyun Yao, Chi-Tang Ho. (2022) Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (42): (13741–13753). [PMID:36225119] [10.1021/acs.jafc.2c04342]
18. Yueqi An, Li Wen, Wenrong Li, Xuezhen Zhang, Yang Hu, Shanbai Xiong. (2022) Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (30): (9451–9462). [PMID:35876528] [10.1021/acs.jafc.2c02119]
19. Jing Li, Youyou Yang, Chaohua Tang, Shengnan Yue, Qingyu Zhao, Fadi Li, Junmin Zhang. (2022) Changes in lipids and aroma compounds in intramuscular fat from Hu sheep. FOOD CHEMISTRY, 383 (132611). [PMID:35413762] [10.1016/j.foodchem.2022.132611]
20. Xuefei Li, Wei Xie, Fan Bai, Jinlin Wang, Xiaodong Zhou, Ruichang Gao, Xinxing Xu, Yuanhui Zhao. (2022) Influence of thermal processing on flavor and sensory profile of sturgeon meat. FOOD CHEMISTRY, 374 (131689). [PMID:34875433] [10.1016/j.foodchem.2021.131689]
21. Wenjuan Li, Yan Wu, Conghu Li, Liangliang Zhu. (2021) Effect of (E,E)-2,4-decadienal on Side-Chain Modification, Conformation Change, and Aggregation of Bovine Serum Albumin. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 124 (1): (2100066). [PMID:] [10.1002/ejlt.202100066]
22. Mei-Mei Wang, Ming He, Hong Wang, Yun-Feng Ma, Youssef Dewer, Fan Zhang, Peng He. (2021) A candidate aldehyde oxidase in the antennae of the diamondback moth, Plutella xylostella (L.), is potentially involved in the degradation of pheromones, plant-derived volatiles and the detoxification of xenobiotics. PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY, 171 (104726). [PMID:33357547] [10.1016/j.pestbp.2020.104726]
23. Yu Zhang, Yuping Liu, Wenxi Yang, Jia Huang, Yingqiao Liu, Mingquan Huang, Baoguo Sun, Changlin Li. (2018) Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography–Olfactometry, Quantitative Measurements, and Odor Activity Value. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 66 (24): (6132–6141). [PMID:29790747] [10.1021/acs.jafc.8b01378]
24. Jia Huang, Yuping Liu, Wenxi Yang, Yingqiao Liu, Yu Zhang, Mingquan Huang, Baoguo Sun. (2018) Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography–Olfactometry, Quantitative Analysis, and Odor Activity Value. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 66 (3): (689–694). [PMID:29260548] [10.1021/acs.jafc.7b04839]
25. Zhengchao Wu, Qian P. Li. (2016) Spatial distributions of polyunsaturated aldehydes and their biogeochemical implications in the Pearl River Estuary and the adjacent northern South China Sea. PROGRESS IN OCEANOGRAPHY, 147 (1). [PMID:] [10.1016/j.pocean.2016.07.010]
26. Jin-Lin Li, Zong-Cai Tu, Lu Zhang, De-Rong Lin, Xiao-Mei Sha, Kai Zeng, Hui Wang, Juan-Juan Pang, Ping-Ping Tang. (2016) Characterization of Volatile Compounds in Grass Carp (Ctenopharyngodon idellus) Soup Cooked Using a Traditional Chinese Method by GC–MS. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 41 (4): (e12995). [PMID:] [10.1111/jfpp.12995]

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