| SKU | Size | Availability | Price | Qty |
|---|---|---|---|---|
| T432406-50g | 50g | Available within 8-12 weeks(?) Production requires sourcing of materials. We appreciate your patience and understanding. | $1,587.90 |
| 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 | from natural, ≥89% |
| Storage Temp | Store at 2-8°C |
| Shipped In | Wet ice |
| Grade | from natural |
| Mechanism of Action | Action Type | target ID | Target Name | Target Type | Target Organism | Binding Site Name | References |
|---|
| 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 |
| 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 |
| 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] |
| 1. 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] |
| 2. 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] |
| 3. 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] |
| 4. 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] |
| 5. 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] |
| 6. 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] |
| 7. 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] |
| 8. 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] |
| 9. 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] |
| 10. 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] |
| 11. 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] |
| 12. 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] |
| 13. 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] |
| 14. 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] |
| 15. 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] |
| 16. 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] |
| 17. 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] |
| 18. 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] |
| 19. 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] |
| 20. 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] |
