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Merck

W342300

trans-2-Undecenal

≥95%, stabilized, FG

Synonym(s):

(E)-2-Undecenal

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About This Item

Linear Formula:
CH3(CH2)7CH=CHCHO
CAS Number:
53448-07-0
Molecular Weight:
168.28
FEMA Number:
3423
Council of Europe no.:
11827
UNSPSC Code:
12164502
PubChem Substance ID:
24901695
Flavis number:
5.184
EC Number:
258-559-3
NACRES:
NA.21
MDL number:
MFCD00014680
Organoleptic:
orange; citrus; fruity
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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SMILES string

[H]C(=O)\C([H])=C(/[H])CCCCCCCC

InChI

1S/C11H20O/c1-2-3-4-5-6-7-8-9-10-11-12/h9-11H,2-8H2,1H3/b10-9+

InChI key

PANBRUWVURLWGY-MDZDMXLPSA-N

biological source

synthetic

grade

FG, Halal, Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

assay

≥95%

may contain

<0.50% alpha-tocopherol, synthetic as stabilizer

impurities

0.1-3.5% cis-2-undecenal

refractive index

n20/D 1.457 (lit.)

bp

115 °C/10 mmHg (lit.)

density

0.849 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

orange; citrus; fruity

Quality Level

300, 400

Related Categories

General description

trans-2-undecenal is mainly formed due to the oxidation of triolein while heating. It occurs naturally in coriander, fresh red pepper and watermelon.

pictograms

Environment
GHS09

signalword

Warning

hcodes

H400

pcodes

P273

Hazard Classifications

Aquatic Acute 1

Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

235.4 °F

flash_point_c

113 °C

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Certificates of Analysis (COA)

Lot/Batch Number
SHBL9411
MKCD3628
MKCB2288V
MKBS1074V
MKBR3755V

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Composition of coriander leaf volatiles.
Potter TL & Fagerson IS.
Journal of Agricultural and Food Chemistry, 38(11), 2054-2056 (1990)
Identification of some volatile compounds from Citrullus vulgaris.
Kemp TR.
Phytochemistry, 14(12), 2637-2638 (1975)
Quantitation of volatile compounds in heated triolein by static headspace capillary gas chromatography/infrared spectroscopy-mass spectrometry.
Mahungu SM, et al.
Journal of the American Oil Chemists' Society, 71(4), 453-455 (1994)
Volatiles of fresh and commercial sweet red pepper pastes: processing methods and microwave assisted extraction
Gogus F, et al.
International journal of food properties, 18(8), 1625-1634 (2015)
De-Wei Chen et al.
Food chemistry, 286, 71-77 (2019-03-05)
Lipids, particularly phospholipids, are known to play a significant role in the characteristic aroma of the different meat species. Both neutral lipids and phospholipids were extracted from egg yolk and added to minced chicken (1% w/w) prior to cooking in
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