(e,e)-2,4-decadienal

green aldehyde Key food odorant

Found in 10 ingredients across the CompKitchen flavor graph.

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

2D Lewis Structure

Formula: C10H16O
Molecular weight: 152.23 g/mol
PubChem CID: 5283349 — full record on PubChem

Key food odorant (generalist)

Dunkel et al. 2014

Identified in the meta-analysis of 227 food samples as one of 16 generalist odorants — appears in >25% of foods, typically from generic Maillard, lipid-oxidation, or fermentation pathways.

Source: Angew. Chem. Int. Ed. 2014, 53, 7124–7143

Properties

Odor description: fatty, deep fried, oily
Odor threshold — orthonasal, in clean water: 0.070 ppb – 0.135 ppb median 0.103 ppb · 2 published values · see all 10 with sources
Volatility: medium
CAS number: 25152-84-5

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.

How this molecule is described

Sources disagree about odour more often than they disagree about chemistry. Rather than show one answer, here is every description on file with how many ingredient records carry it.

Also filed as

trans,trans-2,4-decadienal

Same molecule, unified here — previously counted and displayed as separate compounds.

Published thresholds

10 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

Orthonasal, in clean water

0.070 ppb – 0.135 ppb

The reference measurement — smelled in water. OAV is computed against this.

Threshold	Matrix	Source	Paper
0.070 ppb	water_odor	Leffingwell	—
0.135 ppb SIDA	water	Rychlik 1998 · 2 studies	—

In a food matrix

3.7 ppb – 1304 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
3.7 ppb	water (food: chocolate)	Literature corpus	—
1304 ppb	water (food: unknown)	Literature corpus	—

Retronasal / in-mouth

0.050 ppb – 41.0 ppb

Tasted rather than smelled — a different sense, not comparable.

Threshold	Matrix	Source	Paper
0.050 ppb SIDA	water_retronasal	Rychlik 1998 · 1 studies	—
41.0 ppb SIDA	oil_retronasal	Rychlik 1998 · 1 studies	—

Other matrix

2.7 ppb – 470 ppb

Measured in a non-aqueous medium (oil, starch, cellulose).

Threshold	Matrix	Source	Paper
2.7 ppb SIDA	starch	Rychlik 1998 · 1 studies	—
7.5 ppb SIDA	cellulose	Rychlik 1998 · 1 studies	—
180 ppb SIDA	oil_orthonasal	Rychlik 1998 · 1 studies	—
470 ppb SIDA	meat_water	Rychlik 1998 · 1 studies	—

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Where you'd actually smell it

Odor Activity Value = measured concentration ÷ odor threshold (1.9175 ppb, the engine's canonical value — see the 10 published values). OAV ≥ 1 = perceptible.

Food	Concentration (ppb)	OAV	Source
french fries	2500.0	1304 ⚡	Corpus paper
noodles	1.3	0.67	Corpus paper
chocolate	0.2	0.10	Corpus paper

Concentrations from PubMed Central Open Access papers (free literature corpus, MIT-style licensed). Copper = OAV ≥ 10 (strongly perceptible). Green = OAV ≥ 1 (perceptible).

Found in

Measured impact first, then profile share

Every ingredient known to contain (e,e)-2,4-decadienal. 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 (e,e)-2,4-decadienal in it. Full concentrations are in the OAV table above.

27 cmpds

47 cmpds

257 cmpds

265 cmpds