Names | |
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Other names
3-[(2R,3R)-3-Pentyloxiranyl]-2E-propenal; Epoxy-2-decenal
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Identifiers | |
3D model (
JSmol)
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ChemSpider | |
PubChem
CID
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|
UNII | |
CompTox Dashboard (
EPA)
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Properties | |
C10H16O2 | |
Molar mass | 168.236 g·mol−1 |
Hazards | |
GHS labelling: | |
Danger | |
H225, H319, H336 EUH066 | |
P210, P261, P264, P280, P303+P361+P353, P304+P340, P305+P351+P338, P312, P337+P313 | |
Except where otherwise noted, data are given for materials in their
standard state (at 25 °C [77 °F], 100 kPa).
|
trans-4,5-Epoxy-( E)-2-decenal is an oxygenated α,β-unsaturated aldehyde found in mammalian blood that gives blood its characteristic metallic odor. It is used by predators to locate blood or prey. [1] Humans can smell it at a concentration of 1.5 pg/L in air, [2] at 15 ng/L in water and 1.3μg/L in oil. [3] It was permitted as a food flavouring in the EU until it was prohibited on 11 July 2017 [4] on the grounds of possible genotoxicity, as observed from rat livers. [5]
It can be formed during baking fats that contain linoleic acid. 13-Hydroperoxy-9,11-octadecadienoic acid and 9-hydroperoxy-10,12-octadecadienoic acid are intermediates in the process. [6] The aldehyde also forms in cooked beef when it sits in the refrigerator for too long contributing to a stale smell. [7] It is also an important part of the smell of raw and cooked mutton. [8]
Humans are more sensitive to the smell of trans-4,5-Epoxy-(E)-2-decenal than mice. [9]
Names | |
---|---|
Other names
3-[(2R,3R)-3-Pentyloxiranyl]-2E-propenal; Epoxy-2-decenal
| |
Identifiers | |
3D model (
JSmol)
|
|
ChemSpider | |
PubChem
CID
|
|
UNII | |
CompTox Dashboard (
EPA)
|
|
| |
| |
Properties | |
C10H16O2 | |
Molar mass | 168.236 g·mol−1 |
Hazards | |
GHS labelling: | |
Danger | |
H225, H319, H336 EUH066 | |
P210, P261, P264, P280, P303+P361+P353, P304+P340, P305+P351+P338, P312, P337+P313 | |
Except where otherwise noted, data are given for materials in their
standard state (at 25 °C [77 °F], 100 kPa).
|
trans-4,5-Epoxy-( E)-2-decenal is an oxygenated α,β-unsaturated aldehyde found in mammalian blood that gives blood its characteristic metallic odor. It is used by predators to locate blood or prey. [1] Humans can smell it at a concentration of 1.5 pg/L in air, [2] at 15 ng/L in water and 1.3μg/L in oil. [3] It was permitted as a food flavouring in the EU until it was prohibited on 11 July 2017 [4] on the grounds of possible genotoxicity, as observed from rat livers. [5]
It can be formed during baking fats that contain linoleic acid. 13-Hydroperoxy-9,11-octadecadienoic acid and 9-hydroperoxy-10,12-octadecadienoic acid are intermediates in the process. [6] The aldehyde also forms in cooked beef when it sits in the refrigerator for too long contributing to a stale smell. [7] It is also an important part of the smell of raw and cooked mutton. [8]
Humans are more sensitive to the smell of trans-4,5-Epoxy-(E)-2-decenal than mice. [9]