Chemical Properties
(2E,4E)-2,4-decadienoic acid is a white solid or colorless liquid. insoluble in water, soluble in
alcohol and oils. Fatty, but sweet and very tenacious odor
with a pleasant fruity freshness in extreme
dilution. In fact, this acid can only be evaluated
in dilutions of about 0.1 % or lower for odor,
and 0.001 % (10 ppm) or lower for flavor. The taste in concentrations of about 5 ppm
is fruity, refreshing and slightly oily.
Uses
(2E,4E)-2,4-decadienoic acid has been identified in many
natural products, free and esterified, has been
made available as a flavor (or perfume) chemical. It is suggested for use in fiavor compositions, and its unusual versatility places it as a
trace ingredient in a multitude of flavor types:
Pear, Peach, Cream, Butter, Milk, Coconut,
Chocolate and many other types, including
Peanut and Cheese.
Uses
Trilinolein decomposition product formed during deep frying of food.
Definition
ChEBI: A polyunsaturated fatty acid that is capric acid which has been dehydrogenated to introduce double bonds with E configuration at positions 2-3 and 4-5.
Preparation
(several methods) e. g. from alpha-beta-Octenal by Reformatzky reaction. Other
methods are based upon the MaIonic acid -
Crotonaldehyde synthesis used in making
Hexadienoic acid (Sorbic acid).
