decadienal
green aldehyde Key food odorantFound in 3 ingredients across the CompKitchen flavor graph.
Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.
Key food odorant (intermediary)
Dunkel et al. 2014Identified in the meta-analysis of 227 food samples as one of 57 intermediary odorants — appears in 5–25% of foods.
Properties
- Odor description
- fried, fat
- Odor threshold — retronasal / in-mouth
- 4.0 ppb 1 published value · see all 3 with sources
- CAS number
- 25152-83-4
- Retention index
- 1316
FEMA GRAS — Generally Recognized As Safe for flavoring use
- FEMA number
- 4927
- GRAS publication
- GRAS 29
- CAS number
- 934534-30-2
- FEMA primary name
- 4,7-Decadienal
Reported use levels (ppm by food category)
Typical vs maximum reported addition levels in finished food. Use as a regulatory ceiling reference — verify against the current GRAS publication for your product category.
| Food category | Typical (ppm) | Maximum (ppm) |
|---|---|---|
| baked goods | 0.1 | 1 |
| beverages, alcoholic | 0.1 | 0.5 |
| beverages, non-alcoholic | 0.1 | 0.5 |
| breakfast cereals | 0.1 | 0.5 |
| cheeses | 0.1 | 0.5 |
| chewing gum | 1 | 5 |
| condiments and relishes | 0.5 | 1 |
| confections and frostings | 0.5 | 1 |
| egg products | 0.1 | 0.5 |
| fats and oils | 0.5 | 1 |
| fish products | 0.1 | 0.5 |
| frozen dairy | 0.1 | 0.5 |
| fruit ices | 0.1 | 0.5 |
| gelatins and puddings | 0.1 | 0.5 |
| granulated sugar | 0.5 | 1 |
| gravies | 0.1 | 1 |
| hard candy | 0.1 | 0.5 |
| imitation dairy | 0.1 | 0.5 |
| instant coffee and tea | 0.1 | 0.5 |
| jams and jellies | 0.1 | 0.5 |
| meat products | 0.1 | 1 |
| milk products | 0.1 | 0.5 |
| nut products | 0.5 | 1 |
| other grains | 0.1 | 0.5 |
| poultry | 0.1 | 0.5 |
| processed fruits | 0.1 | 0.5 |
| processed vegetables | 0.1 | 0.5 |
| reconstituted vegetable protein | 0.1 | 0.5 |
| seasonings and flavors | 0.1 | 1 |
| snack foods | 0.1 | 0.5 |
| soft candy | 0.1 | 0.5 |
| soups | 0.1 | 0.5 |
| sugar substitutes | 0.5 | 1 |
| sweet sauces | 0.1 | 0.5 |
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.
Ordered by how many independent descriptor streams give each wording, then by how often it appears. The bar is still replication — one source copied onto many ingredients scores high there — so the two can disagree.
Bars are the share of ingredient records carrying each description. High agreement means the sources replicate each other — not necessarily that they are right.
Published thresholds
3 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.
Retronasal / in-mouth
4.0 ppbTasted rather than smelled — a different sense, not comparable.
| Threshold | Matrix | Source | Paper |
|---|---|---|---|
| 4.0 ppb SIDA | oil_retronasal | Rychlik 1998 · 1 studies | — |
Other matrix
1.8 ppb – 4.0 ppbMeasured in a non-aqueous medium (oil, starch, cellulose).
| Threshold | Matrix | Source | Paper |
|---|---|---|---|
| 1.8 ppb SIDA | starch | Rychlik 1998 · 1 studies | — |
| 4.0 ppb SIDA | oil_orthonasal | 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.
Found in
Measured impact first, then profile shareEvery ingredient known to contain 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 decadienal in it.
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