trans-4,5-Epoxy-(E)-2-decenal

trans-4,5-Epoxy-(E)-2-decenal
3D model of the trans-4,5-Epoxy-(E)-2-decenal molecule.
Names
Other names
3-[(2R,3R)-3-Pentyloxiranyl]-2E-propenal; Epoxy-2-decenal
Identifiers
134454-31-2 N
3D model (Jmol) Interactive image
ChemSpider 4509321 N
PubChem 135338390
Properties
C10H16O2
Molar mass 168.24 g·mol−1
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references

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 is permitted as a food flavouring in the EU.

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.[4] The aldehyde also forms in cooked beef when it sits in the refrigerator for too long contributing to a stale smell.[5] It is also an important part of the smell of raw and cooked mutton.[6]

References

  1. ↑ "Odor that smells like blood: Single component powerful trigger for large carnivores". Physorg. 11 November 2014. Retrieved 11 November 2014.
  2. ↑ Lin, Jianming; Laurent B. Fay; Dieter H. Welti; Imre Blank (2001). "Quantification of key odorants formed by autoxidation of arachidonic acid using isotope dilution assay". Lipids. 36 (7): 749–756. doi:10.1007/s11745-001-0781-x. ISSN 0024-4201.
  3. ↑ Lin, Jianming; Laurent B. Fay; Dieter H. Welti; Imre Blank (1999). "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". Lipids. 34 (10): 1117–1126. doi:10.1007/s11745-999-0463-8. ISSN 0024-4201.
  4. ↑ Gassenmeier, Klaus; Peter Schieberle (1994). "Formation of the intense flavor compoundtrans-4,5-epoxy-(E)-2-decenal in thermally treated fats". Journal of the American Oil Chemists’ Society. 71 (12): 1315–1319. doi:10.1007/BF02541347. ISSN 0003-021X.
  5. ↑ Konopka, Ute Christine; Werner Grosch (1991). "Potent odorants causing the warmed-over flavour in boiled beef". Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 193 (2): 123–125. doi:10.1007/BF01193360. ISSN 0044-3026.
  6. ↑ Rota, Valerie; Peter Schieberle (2005). "Changes in Key Odorants of Sheep Meat Induced by Cooking". 920: 73–83. doi:10.1021/bk-2005-0920.ch006. ISSN 1947-5918.
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