2,4-decadienal
90%
- Product Code: 176934
CAS:
2363-88-4
| Molecular Weight: | 152.2334 g./mol | Molecular Formula: | C₁₀H₁₆O |
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| EC Number: | MDL Number: | ||
| Melting Point: | Boiling Point: | 244.6℃ at 760 mmHg | |
| Density: | 0.854g/cm3 | Storage Condition: | 2-8℃ |
Product Description:
Used primarily as a flavor and fragrance additive, 2,4-decadienal imparts a fatty, fried, or deep-fried aroma commonly associated with cooked potatoes, bacon, and other fried foods. It is a key contributor to the characteristic smell of potato chips, french fries, and roasted meats. In the food industry, it is added in small amounts to enhance savory flavors and create more authentic fried food profiles in snacks, seasonings, and instant meals. It is also used in flavor formulations for dairy, meat, and seafood products to boost richness and cooked notes. In perfumery, it may be used in trace amounts to add natural, warm, or greasy nuances to complex scent compositions. Due to its strong odor and low odor threshold, it is typically used at very low concentrations.
Sizes / Availability / Pricing:
| Size | Availability | Price | Quantity |
|---|---|---|---|
| 5g | 10-20 days | ฿1,120.00 |
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| 25g | 10-20 days | ฿4,050.00 |
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| 100g | 10-20 days | ฿11,880.00 |
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2,4-decadienal
Used primarily as a flavor and fragrance additive, 2,4-decadienal imparts a fatty, fried, or deep-fried aroma commonly associated with cooked potatoes, bacon, and other fried foods. It is a key contributor to the characteristic smell of potato chips, french fries, and roasted meats. In the food industry, it is added in small amounts to enhance savory flavors and create more authentic fried food profiles in snacks, seasonings, and instant meals. It is also used in flavor formulations for dairy, meat, and seafood products to boost richness and cooked notes. In perfumery, it may be used in trace amounts to add natural, warm, or greasy nuances to complex scent compositions. Due to its strong odor and low odor threshold, it is typically used at very low concentrations.
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