decadienal
(E,E)-2,4-decadienal

CAS 25152-84-5 - MW 152.1

Percepts: fried, wax, fat

Notes: Ong1999-HPWax = 1778

References:

OV101 Chisholm, M. G., M. A. Wilson, et al. (2003). Flavour and Fragrance Journal 18(2): 106-115. [SPB-1].Ong, P. and T. E. Acree (1999). J. of Agric. and Food Chem. 47(2): 665-670. [HP-1].

DB5 Valim, M. F., R. L. Rouseff, et al. (2003). J. Agric. Food Chem. 51(4): 1010-1015.Jordan, M. J., C. A. Margaria, et al. (2003). J. Agric. Food Chem. 51(5): 1421-1426. [HP-5].Ullrich & Grosch 1987; Z Lebensm Unters Forsch,184, 277-282. [SE-54].Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [SE-54].

OV1701 Schieberle & Grosch 1989; Thermal generation of aroma, American Chemistry Society, 24, 258-267. Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998.

C20M Ullrich & Grosch 1987; Z Lebensm Unters Forsch, 184, 277-282. [C30W].

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