(E,E)-2,4-癸二烯醛
外观
(E,E)-2,4-Decadienal | |
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IUPAC名 (2E,4E)-Deca-2,4-dienal[1] | |
识别 | |
CAS号 | 25152-84-5 ![]() |
PubChem | 5283349 |
ChemSpider | 4446470 |
SMILES |
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InChI |
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InChIKey | JZQKTMZYLHNFPL-BLHCBFLLBF |
EINECS | 246-668-9 |
ChEBI | 149547 |
MeSH | 2-trans-4-trans-Decadienal |
性质 | |
化学式 | C10H16O |
摩尔质量 | 152.23 g·mol−1 |
沸点 | 115 °C(388 K) |
log P | 3.419 |
折光度n D |
1.515 |
相关物质 | |
相关化合物 | 丙烯醛 巴豆醛 顺-3-己烯醛 2-壬烯醛 |
若非注明,所有数据均出自标准状态(25 ℃,100 kPa)下。 |
(E,E)-2,4-癸二烯醛是一种有机化合物,存在于黄油、熟牛肉、鱼、马铃薯片、烤花生、[2]荞麦[3]和小麦面包屑中。[4]它的纯净物有浓郁的脂肪气味(鸡肉味)(10 ppm),而在低浓度,有柑橘、橙子或柚子的气味。 它可能致癌。[5]
参考文献
[编辑]- ^ 2,4-decadienal - Compound Summary. PubChem Compound. USA: National Center for Biotechnology Information. Identification and Related Records. 27 March 2005 [7 October 2011]. (原始内容存档于2012-11-03).
- ^ 2,4 Decadienal. USA. [2008-06-20]. (原始内容存档于2008-09-07).
- ^ Janes D, Kantar D, Kreft S, Prosen H. Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS. Food Chemistry. 2008, 112: 120–124. doi:10.1016/j.foodchem.2008.05.048.
- ^ Nicoline Vermeulena; Michael Czernyb; Michael G. Gänzlea; Peter Schieberleb & Rudi F. Vogel. Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation. Journal of Cereal Science. 2007, 45 (1): 78–87. doi:10.1016/j.jcs.2006.07.002.
- ^ Louis W. Chang; Wai-Sze Lo & Pinpin Lin. Trans, Trans-2,4-Decadienal, a Product Found in Cooking Oil Fumes, Induces Cell Proliferation and Cytokine Production Due to Reactive Oxygen Species in Human Bronchial Epithelial Cells. Toxicological Sciences. 2005, 87 (2): 337–343. PMID 16014734. doi:10.1093/toxsci/kfi258
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