2-trans, 4-trans-Decadienal has a powerful, oily, chicken fat odor and a sweet, orange-like odor at high concentration.
It has a grapefruit- or orange-like taste on dilution.
Colorless, oily liquid.
Almost insoluble in water, soluble in alcohol, poorly soluble in Propylene glycol, miscible with oils.
Reported as occurring in peanut oil and, as a volatile component, in fried potatoes, the trans, trans- form is
reported found among the volatile flavor components of potato chips and tomato. Also found in 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.
trans,trans-2,4-Decadienal is an aldehyde with a fat flavor aroma characteristic of chicken but has a citrus odor at lower concentrations. trans,trans-2,4-Decadienal can be found in butter, cooked beef, fish, potato chips, roasted peanut, buckwheat and wheat bread crumb.
By autooxidation of methyl (trans, trans)-linolate hydroperoxide.
ChEBI: (2E,4E)-deca-2,4-dienal is a polyunsaturated fatty aldehyde that is decanal which has undergone formal dehydrogenation to introduce trans- double bonds at the 2-3 and 4-5 positions. A product of lipid peroxidation in cell membranes and a component of cooking oil fumes. It has a role as a nematicide and an apoptosis inducer.
Detection: 0.07 to 10 ppb. Aroma characteristics at 0.1%, rich fatty, aldehydic, green melon, chicken fat,
oily and creamy with chicken stock and chicken meat nuances.
Taste characteristics at 2 ppm: rich oily fatty, aldehydic, green, chicken meat with tropical fruit and cilantro
nuances
trans,trans-2,4-Decadienal reacts with cytochrome c to form an adduct.
Combustible liquid.
When heated to decomposition it emits
acrid smoke and irritating fumes.
