(E,E)-2,4-Decadienal

(E,E)-2,4-Decadienal
Names
	IUPAC name (E,E)-2,4-Decadienal
	Other names Decadienal; Trans,trans-2,4-Decadienal; Heptenyl acrolein
Identifiers
CAS Number	25152-84-5 ;
3D model (JSmol)	Interactive image;
ChemSpider	4446470 ;
ECHA InfoCard	100.042.411
UNII	3G88X2RK09 ;
CompTox Dashboard (EPA)	DTXSID6024911 ;
	InChI InChI=1S/C10H16O/c1-2-3-4-5-6-7-8-9-10-11/h6-10H,2-5H2,1H3/b7-6+,9-8+ Key: JZQKTMZYLHNFPL-BLHCBFLLSA-N ; InChI=1/C10H16O/c1-2-3-4-5-6-7-8-9-10-11/h6-10H,2-5H2,1H3/b7-6+,9-8+ Key: JZQKTMZYLHNFPL-BLHCBFLLBF;
	SMILES O=C\C=C\C=C\CCCCC;
Properties
Chemical formula	C10H16O
Molar mass	152.1 g/mol
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

(E,E)-2,4-Decadienal is an aromatic substance found in butter, cooked beef, fish, potato chips, roasted peanut,^[1] buckwheat^[2] and wheat bread crumb.^[3] In an isolated state, it smells of deep fat flavor, characteristic of chicken aroma (at 10ppm). At lower concentration, it has the odor of citrus, orange or grapefruit. It might be carcinogenic.^[4]

References

^ 2,4 Decadienal
^ Janes D, Kantar D, Kreft S, Prosen H (2008). "Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS". Food Chemistry. 112: 120. doi:10.1016/j.foodchem.2008.05.048.{{cite journal}}: CS1 maint: multiple names: authors list (link)
^ Nicoline Vermeulena, Michael Czernyb, Michael G. Gänzlea, c, Peter Schieberleb and Rudi F. Vogel (2007). "Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation". Journal of Cereal Science. 45 (1): 78–87. doi:10.1016/j.jcs.2006.07.002.{{cite journal}}: CS1 maint: multiple names: authors list (link)
^ Louis W. Chang, Wai-Sze Lo and Pinpin Lin (2005). "Trans, Trans-2,4-Decadienal, a Product Found in Cooking Oil Fumes, Induces Cell Proliferation and Cytokine Production Due to Reactive Oxygen Species in Human Bronchial Epithelial Cells". Toxicological Sciences. 87 (2): 337–343. doi:10.1093/toxsci/kfi258. PMID 16014734.

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[1] 2,4 Decadienal

[2] Janes D, Kantar D, Kreft S, Prosen H (2008). "Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS". Food Chemistry. 112: 120. doi:10.1016/j.foodchem.2008.05.048.{{cite journal}}: CS1 maint: multiple names: authors list (link)

[3] Nicoline Vermeulena, Michael Czernyb, Michael G. Gänzlea, c, Peter Schieberleb and Rudi F. Vogel (2007). "Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation". Journal of Cereal Science. 45 (1): 78–87. doi:10.1016/j.jcs.2006.07.002.{{cite journal}}: CS1 maint: multiple names: authors list (link)

[4] Louis W. Chang, Wai-Sze Lo and Pinpin Lin (2005). "Trans, Trans-2,4-Decadienal, a Product Found in Cooking Oil Fumes, Induces Cell Proliferation and Cytokine Production Due to Reactive Oxygen Species in Human Bronchial Epithelial Cells". Toxicological Sciences. 87 (2): 337–343. doi:10.1093/toxsci/kfi258. PMID 16014734.

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