Chemical Properties
clear colorless to yellowish liquid
Occurrence
Reported found in Bartlett pears, apple, grape, durian (Durio zibethinus), pear brandy, quince and spineless
monkey orange (Strychnos madagasc).
Uses
Potential applications include the profile enhancement of guava, melon, pear, apple, banana, kiwi, grape, golden delicious apple, fruit cocktail juices, fruit nectar, mamey and other tropical backgrounds.
Definition
ChEBI: Ethyl (2E,4Z)-deca-2,4-dienoate is a fatty acid ethyl ester resulting from the formal condensation of the carboxy group of (2E,4E)-deca-2,4-dienoic acid with the hydroxy group of ethanol. It has a role as a plant metabolite, a flavouring agent, a fragrance and a kairomone. It is functionally related to a (2E,4E)-deca-2,4-dienoic acid.
Aroma threshold values
Detection: 100 ppb. Aroma characteristics at 1.0%: sweet ripe pear, creamy and slightly fatty with fruity,
green, waxy apple, fleshy nuances
Taste threshold values
Taste characteristics at 5 ppm: ripe pear, green fruity, waxy apple, tropical notes, fatty golden delicious apple
fleshy. Taste characteristics at 20 ppm: green, fruity, apple and pear with waxy tropical nuances.
General Description
Natural occurrence: Apple, pear, grape, pear brandy and quince.
Biochem/physiol Actions
Odor at 1.0%
Synthesis
Synthetically via the lithium vinyl cuprates.
