2, 4-decadienal, (e, e)-

green aldehyde

Found in 1 ingredient across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

Properties

Odor threshold: 0.0485 ppb
Retention index: 1789

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

Thresholds in published tables

Numbers printed in open-access papers, grouped by the medium the table states. Median and full range of the values; “agree” means two or more papers whose middle 80% of values sit within 100×. Not reviewed.

Medium	Median	Range	Values	Papers	Papers agree?
air	0.077 µg/L air	0.07–2.9	8	6	yes
ethanol solution	1.1 ppb	0.61–7.71	5	4	yes
food matrix	0.07 ppb	0.0011–180	38	35	no (3.0 decades)
oil	166 ppb	0.07–1.66e+05	7	7	no (4.5 decades)
starch or other	2.7 ppb	2.7–2.7	2	2	yes
unstated	0.0785 ppb	0.01–1e+05	54	54	no (3.4 decades)
water	0.07 ppb	0.0023–2.15e+03	48	47	yes

Found in

Measured impact first, then profile share

Every ingredient known to contain 2, 4-decadienal, (e, e)-. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of 2, 4-decadienal, (e, e)- in it.

mallard duck

meat

221 cmpds

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