2363-88-4 Usage
Description
TRANS,TRANS-2,4-DECADIENAL is an aldehyde with a fat flavor aroma characteristic of chicken but has a citrus odor at lower concentrations. It is commonly found in various food items such as butter, cooked beef, fish, potato chips, roasted peanut, buckwheat, and wheat bread crumb.
Uses
Used in Flavor Industry:
TRANS,TRANS-2,4-DECADIENAL is used as a flavoring agent for its rich oily fatty, aldehydic, green, chicken meat with tropical fruit and cilantro nuances. It is added to various food products to enhance their taste and aroma.
Used in Fragrance Industry:
TRANS,TRANS-2,4-DECADIENAL is used as a fragrance ingredient for its citrus odor at lower concentrations. It is used in the production of perfumes, colognes, and other scented products.
Used in Food Industry:
TRANS,TRANS-2,4-DECADIENAL is used as a natural flavoring agent in the food industry. It is added to various food products such as fried potatoes, tomato, 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 to enhance their taste and aroma.
Used in Chemical Industry:
TRANS,TRANS-2,4-DECADIENAL is used as a chemical intermediate in the synthesis of various compounds. Its powerful, oily, chicken fat odor and sweet, orange-like odor at high concentration make it a valuable component in the chemical industry.
Preparation
By autooxidation of methyl (trans, trans)-linolate hydroperoxide.
Check Digit Verification of cas no
The CAS Registry Mumber 2363-88-4 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 2,3,6 and 3 respectively; the second part has 2 digits, 8 and 8 respectively.
Calculate Digit Verification of CAS Registry Number 2363-88:
(6*2)+(5*3)+(4*6)+(3*3)+(2*8)+(1*8)=84
84 % 10 = 4
So 2363-88-4 is a valid CAS Registry Number.
InChI:InChI=1/C10H16O/c1-2-3-4-5-6-7-8-9-10-11/h6-10H,2-5H2,1H3/b7-6+,9-8+
2363-88-4Relevant articles and documents
Highly efficient oxidation of alcohols catalyzed by a porphyrin-inspired manganese complex
Dai, Wen,Lv, Ying,Wang, Lianyue,Shang, Sensen,Chen, Bo,Li, Guosong,Gao, Shuang
supporting information, p. 11268 - 11271 (2015/07/07)
A novel strategy for catalytic oxidation of a variety of benzylic, allylic, propargylic, and aliphatic alcohols to the corresponding aldehydes or ketones by an in situ formed porphyrin-inspired manganese complex in excellent yields (up to 99%) has been successfully developed.
Model studies on the degradation of phenylalanine initiated by lipid hydroperoxides and their secondary and tertiary oxidation products
Zamora, Rosario,Gallardo, Emerenciana,Hidalgo, Francisco J.
experimental part, p. 7970 - 7975 (2010/03/30)
The reaction of methyl 13-hydroperoxyoctadeca-9,11-dienoate (MeLOOH), methyl 13-hydroperoxyoctadeca-9,11,15-trienoate (MeLnOOH), methyl 13-hydroxyoctadeca-9,11-dienoate (MeLOH), methyl 13-oxooctadeca-9,11-dienoate (MeLCO), methyl 9,10-epoxy-13-hydroxy-11-octadecenoate (Me-LEPOH), and methyl 9,10-epoxy-13-oxo-11-octadecenoate (MeLEPCO) with phenylalanine was studied to determine the comparative reactivity of primary, secondary, and tertiary lipid oxidation products in the Strecker degradation of amino acids. All assayed lipids were able to degrade the amino acid to a high extent, although the lipid reactivity decreased slightly in the following order: MeLEPCO ≥ MeLCO > MeLEPOH ≥ MeLOH > MeLOOH ≈ MeLnOOH. These data confirmed the ability of many lipid oxidation products to degrade amino acids by a Strecker-type mechanism and suggested that, once the lipid oxidation is produced, a significant Strecker degradation of surrounding amino acids should be expected. The contribution of different competitive mechanisms to this degradation is proposed, among which the conversion of the different lipid oxidation products assayed into the most reactive MeLEPCO and the fractionation of long-chain primary and secondary lipid oxidation products into short-chain aldehydes are likely to play a major role.
