Lipid peroxidation prod. Contributor to warmed-over flavour development in cooked meats and off-flavour in stored soybean oil. Also present in breadcrumb, hop cone and roasted sesame seed odours and pastry products prepared from margarine
  • Bedoukian Research
    • Bedoukian Research, Inc.
      Perfecting the Art of Chemistry
      Working closely with our customers to meet their requirements.
      Dr. Paul Bedoukian founded the company in 1972 to fill a niche as a supplier of high quality specialty aroma molecules. Today, we offer more than 350 high impact aroma chemicals, while providing custom manufacturing services to the pharmaceutical, agrochemical, and specialty chemical industries.
      US Email: Customer Service
      US Email: Customer Service
      US Voice: 1-203-830-4000
      US Fax: 1-203-830-4010
      Recent News
      Products List: View
      737 4,5-EPOXY-(E)-2-DECENAL
  • BOC Sciences
    • BOC Sciences
      Best of Chemicals Supplier
      Quality supplier of research chemicals and biochemicals including inhibitors, building blocks, GMP Products, impurities and metabolites, APIs for Veterinary, Natural Compounds, ADCs, Stem Cell Molecule and chiral compounds.
      BOC Sciences provides a wide range of services to support the pharmaceutical industry through all stages of drug discovery including Custom Synthesis of those chemicals that are not in stock, Isotope Labeling Service, Chiral Synthesis and Resolution, Bioconjugation, PEGylation services, analytical services.
      BOC Sciences is a brand of BOCSCI Inc. We leverage our wide spectrum of business in the fields of development, manufacturing, marketing, and distribution to help you make best-informed decisions tailored to your evolving needs for premium chemicals. Our complete suite of CRO services spans the entire molecule development pipeline including contract research for target identification, building blocks, compound synthesis, biochemical and cellular analysis, preclinical animal tests, and clinical studies.
      Email: Marketing
      US Email: Marketing
      Email: Sales
      US Email: Sales
      Voice: 1-631-485-4226
      Fax: 1-631-614-7828
      US Voice: 1-631-485-4226
      US Fax: 1-631-614-7828
      Get the App!
      134454-31-2 trans-4,5-Epoxy-2(E)-decenal >95%
  • CSA
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      05-05525 4,5-EPOXY-2(E)-DECENAL
  • Taytonn
      Supplying Asia Pacific
      We fully understand the demands of the F&F industry and we endeavour to supply quality products, with ready availability and a personalised service.
      Since 2001 TAYTONN has been distributing key ingredients to the Fragrance and Flavor industry in Asia. We work closely with customers, principals and vendors. Together we forecast demand and match it with supply of aroma chemicals, essential oils and natural isolates & extracts. Sourced from around the world, our F&F ingredient inventory in Singapore is ready to ship to any location in Asia and beyond. Time and again, we help our principals introduce new discoveries to the F&F market - stimulating creativity and bringing value added proposition to our customers.
      Email: Info
      Email: Sales
      Voice: + 65 - 6861 8113
      Fax: + 65 - 6861 8115
Synonyms   Articles   Notes   Search
CAS Number: 188590-62-7Picture of molecule3D/inchi
Nikkaji Web: J1.180.065C
XlogP3-AA: 2.00 (est)
Molecular Weight: 168.23592000
Formula: C10 H16 O2
NMR Predictor: Predict (works with chrome or firefox)
CAS Number: 134454-31-2Picture of molecule3D/inchi
Nikkaji Web: J1.180.064E
XlogP3-AA: 2.00 (est)
Molecular Weight: 168.23592000
Formula: C10 H16 O2
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments: 87% (trans isomer) and 810% (cis isomer)
Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
JECFA Food Flavoring: 1570  4,5-epoxy-(E)-2-decenal
DG SANTE Food Flavourings: 16.071  4,5-epoxydec-2(trans)-enal
FEMA Number: 4037 4,5-epoxy-(E)-2-decenal
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):134454-31-2 ; 4,5-EPOXY-(E)-2-DECENAL
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Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 87.00 to 100.00 % sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity: 0.94500 to 0.96500 @  20.00 °C.
Pounds per Gallon - (est).: 7.873 to  8.039
Specific Gravity: 0.94300 to 0.94900 @  25.00 °C.
Pounds per Gallon - est.: 7.847 to 7.897
Refractive Index: 1.47200 to 1.47800 @  20.00 °C.
Boiling Point: 92.00 °C. @ 5.00 mm Hg
Boiling Point: 80.00 to  83.00 °C. @ 0.65 mm Hg
Acid Value: 10.00 max. KOH/g
PH Number: 10.00
Vapor Pressure: 0.006000 mmHg @ 25.00 °C. (est)
Flash Point: 240.00 °F. TCC ( 115.80 °C. ) (est)
logP (o/w): 1.732 (est)
Storage: store under nitrogen.
Storage: refrigerate in tightly sealed containers. store under nitrogen.
Soluble in:
 water, 1153 mg/L @ 25 °C (est)
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Organoleptic Properties:
Odor Type: citrus
 citrus  metallic  green  aldehydic  
Odor Description:
at 100.00 %. 
citrus metallic green aldehydic
Odor and/or flavor descriptions from others (if found).
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Cosmetic Information:
None found
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For experimental / research use only.
Bedoukian Research
Odor: green, citrus, metallic
BOC Sciences
For experimental / research use only.
trans-4,5-Epoxy-2(E)-decenal >95%
Penta International
Santa Cruz Biotechnology
For experimental / research use only.
Odor: Citrus, Fatty
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the CSA
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Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
Recommendation for epoxy-2-decenal usage levels up to:
 not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.061 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.20 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 0.69 (μg/person/day)
Structure Class: III
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 21
Click here to view publication 21
 average usual ppmaverage maximum ppm
baked goods: 0.100001.00000
beverages(nonalcoholic): 0.001000.10000
beverages(alcoholic): 0.001000.10000
breakfast cereal: 0.001000.10000
cheese: 0.100001.00000
chewing gum: 0.001000.10000
condiments / relishes: 0.100001.00000
confectionery froastings: 0.001000.10000
egg products: 0.100001.00000
fats / oils: 0.100001.00000
fish products: 0.100001.00000
frozen dairy: 0.010000.50000
fruit ices: 0.010000.50000
gelatins / puddings: 0.010000.50000
granulated sugar: 0.001000.10000
gravies: 0.100001.00000
hard candy: 0.001000.10000
imitation dairy: 0.100001.00000
instant coffee / tea: 0.100001.00000
jams / jellies: 0.001000.10000
meat products: 0.100001.00000
milk products: 0.100001.00000
nut products: 0.010001.00000
other grains: 0.010001.00000
poultry: 0.100001.00000
processed fruits: 0.010001.00000
processed vegetables: 0.010001.00000
reconstituted vegetables: 0.010001.00000
seasonings / flavors: 2.0000010.00000
snack foods: 0.100001.00000
soft candy: 0.001000.10000
soups: 0.100001.00000
sugar substitutes: 0.001000.10000
sweet sauces: 0.100001.00000
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): -0.00023
Fats and oils, and fat emulsions (type water-in-oil) (02.0): --
Edible ices, including sherbet and sorbet (03.0): 0.000350.00230
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): --
Chewing gum (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): --
Meat and meat products, including poultry and game (08.0): 0.004900.02300
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): --
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.000120.00270
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): --
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
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Safety References:
European Food Safety Athority(EFSA): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
List of apha, beta-Unsaturated Aldehydes and Ketones representative of FGE.19 substances for Genotoxicity Testing [1] - Statement of the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 226 (FGE.226): Consideration of genotoxicity data on one a,-unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19 by EFSA
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 226 Revision 1 (FGE.226Rev1): consideration of genotoxicity data on one a,-unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19
View page or View pdf
EPI System: View
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 6427068
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 1
Chemidplus: 0134454312
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Leffingwell: Chirality or Article
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 6427068
Pubchem (sid): 10506935
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 11969087
Pubchem (sid): 135338390
Flavornet: 134454-31-2
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Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS): View
HMDB (The Human Metabolome Database): HMDB13105
FooDB: FDB013738
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
For Odor
(Z)-3-hexen-1-yl salicylateFL/FR
 ocean propanalFL/FR
clementine petitgrain oilFL/FR
 ethyl 3-hexenoateFL/FR
 cilantro leaf oilFL/FR
 cumin acetaldehydeFL/FR
isocyclocitral (IFF)FL/FR
 green etherFL/FR
(Z)-3-hexen-1-yl octanoateFL/FR
2,4-ivy carbaldehydeFL/FR
3,5-ivy carbaldehydeFL/FR
 ivy carbaldehydeFL/FR
(E)-2-octen-1-yl acetateFL/FR
 olive oil absoluteFL/FR
4-isopropyl quinolineFL/FR
 cassis pentanoneFL/FR
3-(methyl thio) hexanolFL/FR
 decanal diethyl acetalFL/FR
 octyl isobutyrateFL/FR
For Flavor
No flavor group found for these
 ivy carbaldehydeFL/FR
3,5-ivy carbaldehydeFL/FR
4-isopropyl quinolineFL/FR
 cilantro leaf oilFL/FR
clementine petitgrain oilFL/FR
 octyl isobutyrateFL/FR
 ocean propanalFL/FR
 ethyl 3-hexenoateFL/FR
 cassis pentanoneFL/FR
 cumin acetaldehydeFL/FR
isocyclocitral (IFF)FL/FR
 green etherFL/FR
(Z)-3-hexen-1-yl octanoateFL/FR
(Z)-3-hexen-1-yl salicylateFL/FR
2,4-ivy carbaldehydeFL/FR
(E)-2-octen-1-yl acetateFL/FR
3-(methyl thio) hexanolFL/FR
 olive oil absoluteFL/FR
 methyl propyl trisulfideFL
 methyl benzyl disulfideFL
 decanal diethyl acetalFL/FR
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Potential Uses:
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Occurrence (nature, food, other): note
 beef heated beef
Search  PMC Picture
PbMd  Search  PMC Picture
 orange essence oil
Search  PMC Picture
 orange fruit juice
Search Trop  Picture
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2-decenal, (E)-, 4,5-(E)-epoxy
3-(3-pentyl oxiran-2-yl) prop-(E)-2-enal
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Info: epoxides
PubMed: Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Chinese Green Tea Infusions by Aroma Extract Dilution Analysis.
PubMed: Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products.
PubMed: Flavour chemistry of chicken meat: a review.
PubMed: Studies on the key aroma compounds in soy milk made from three different soybean cultivars.
PubMed: Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa).
PubMed: Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation.
PubMed: Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
PubMed: Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.
PubMed: Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.
PubMed: Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion.
PubMed: Odorants generated by thermally induced degradation of phospholipids.
PubMed: Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation.
PubMed: Quantification of key odorants formed by autoxidation of arachidonic acid using isotope dilution assay.
PubMed: Identification of potent odorants formed by autoxidation of arachidonic acid: structure elucidation and synthesis of (E,Z,Z)-2,4,7-tridecatrienal.
PubMed: Aroma-active components of nonfat dry milk.
PubMed: Characterization of Volatiles in Rambutan Fruit (Nephelium lappaceum L.).
PubMed: Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden).
PubMed: Identification of character impact odorants of different soybean lecithins.
PubMed: Synthesis of trans-4,5-epoxy-(E)-2-decenal and its deuterated analog used for the development of a sensitive and selective quantification method based on isotope dilution assay with negative chemical ionization.
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