Moligand™, 10 mM in DMSO Moligand™ for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Store at -80°C Ships Dry ice packs + Cold packs Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 27 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
2,4-Decadienal is a toxic aldehyde produced by the oxidation of linoleic acid-rich oils. 2,4-decadienal can be used as an alternative oxidation indicator for linoleic acid-rich oils.
| Isomeric SMILES | CCCCC/C=C/C=C/C=O |
|---|---|
| Alternate CAS | 25152-84-5 |
| Molecular Weight | 152.233 |
| Reaxy-Rn | 1762555 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1762555&ln= |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →| Flash Point(°C) | 102.3℃ |
|---|---|
| Boil Point(°C) | 244.6℃ at 760 mmHg |
| 1. Xiaowei Peng, Chenhao Jiang, Xunyao Zhang, Huijing Chen, Jianquan kan. (2025) Quality deterioration of Huajiao (Zanthoxylum bungeanum) seed oil during autooxidation: non-targeted flavoromics and lipidomics analysis. FOOD CHEMISTRY, [PMID:40774215] [10.1016/j.foodchem.2025.145807] |
| 2. Lei Zhao, Lin Li, Pi Li, Peng Gao, Jiangtao Xing, Chengyu Zeng, Cheng Li, Wanmei Wu, Daohong Zhang, Huan Liu. (2025) New insight into the formation mechanism of key aroma compounds in the micro-pressure stewed duck meat: A volatilomics and lipidomics-based approach. FOOD RESEARCH INTERNATIONAL, [PMID:41214977] [10.1016/j.foodres.2025.117480] |
| 3. Yan Ping Chen, Mengni Wang, Xiaolei Fang, A Liya, Haihua Zhang, Imre Blank, Hanyue Zhu, Yuan Liu. (2023) Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38156454] [10.1021/acs.jafc.3c05848] |
| 4. Tianle Wu, Peng Wang, Yuyu Zhang, Ping Zhan, Yu Zhao, Honglei Tian, Wanying He. (2023) Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.). FOOD CHEMISTRY, [PMID:37364310] [10.1016/j.foodchem.2023.136666] |
| 5. Chang He, Jingtao Zhou, Yuchuan Li, De zhang, Bernard Ntezimana, Junyu Zhu, Xiaoyong Wang, Wenluan Xu, Xiaoju Wen, Yuqiong Chen, Zhi Yu, Yu Wang, Dejiang Ni. (2023) The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars. Food Chemistry-X, [PMID:37397208] [10.1016/j.fochx.2023.100730] |
| 6. Yan Ping Chen, Wenqian Li, Yashu Yu, Mengni Wang, Imre Blank, Yin Zhang, Yuan Liu. (2023) Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:36930805] [10.1021/acs.jafc.2c08423] |
| 7. Lang Ming, Yuan-Wen Du, Ge-Ge Yuan, Qi Su, Xiao-Bing Shi, Huan Yu, Gong Chen. (2023) Spodoptera litura larvae are attracted by HvAV-3h-infected S. litura larvae-damaged pepper leaves. PEST MANAGEMENT SCIENCE, 79 (8): (2713-2724). [PMID:36905637] [10.1002/ps.7449] |
| 8. Lili Cao, Pengpeng Jia, Haotian Liu, Shengmei Kang, Shaotong Jiang, Min Pang. (2023) Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying. Foods, 12 (4): (827). [PMID:36832902] [10.3390/foods12040827] |
| 9. Li Jing, Tang Chaohua, Yang Youyou, Hu Ying, Zhao Qingyu, Ma Qing, Yue Xiangpeng, Li Fadi, Zhang Junmin. (2023) Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep. Frontiers in Nutrition, [PMID:36866058] [10.3389/fnut.2023.1072159] |
| 10. Youyou Yang, Jing Li, Jiangtao Xing, Weihai Xing, Chaohua Tang, Zhenghua Rao, Junmin Zhang. (2022) Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS. Foods, 11 (24): (3997). [PMID:36553738] [10.3390/foods11243997] |
| 11. Tao Feng, Jiaqing Sun, Kai Wang, Shiqing Song, Da Chen, Haining Zhuang, Jun Lu, Dejun Li, Xianle Meng, Mingliang Shi, Lingyun Yao, Chi-Tang Ho. (2022) Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:36225119] [10.1021/acs.jafc.2c04342] |
| 12. Yueqi An, Li Wen, Wenrong Li, Xuezhen Zhang, Yang Hu, Shanbai Xiong. (2022) Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:35876528] [10.1021/acs.jafc.2c02119] |
| 13. Yuanyuan Liu, Cheng Yang, Qun Wang, Jian Zhang, Lianfu Zhang. (2022) Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice. JOURNAL OF FOOD SCIENCE, 87 (6): (2515-2526). [PMID:35590478] [10.1111/1750-3841.16168] |
| 14. Jing Li, Youyou Yang, Chaohua Tang, Shengnan Yue, Qingyu Zhao, Fadi Li, Junmin Zhang. (2022) Changes in lipids and aroma compounds in intramuscular fat from Hu sheep. FOOD CHEMISTRY, [PMID:35413762] [10.1016/j.foodchem.2022.132611] |
| 15. Xuefei Li, Wei Xie, Fan Bai, Jinlin Wang, Xiaodong Zhou, Ruichang Gao, Xinxing Xu, Yuanhui Zhao. (2021) Influence of thermal processing on flavor and sensory profile of sturgeon meat. FOOD CHEMISTRY, [PMID:34875433] [10.1016/j.foodchem.2021.131689] |
| 16. Mei-Mei Wang, Ming He, Hong Wang, Yun-Feng Ma, Youssef Dewer, Fan Zhang, Peng He. (2020) A candidate aldehyde oxidase in the antennae of the diamondback moth, Plutella xylostella (L.), is potentially involved in the degradation of pheromones, plant-derived volatiles and the detoxification of xenobiotics. PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY, [PMID:33357547] [10.1016/j.pestbp.2020.104726] |
| 17. Yu Zhang, Yuping Liu, Wenxi Yang, Jia Huang, Yingqiao Liu, Mingquan Huang, Baoguo Sun, Changlin Li. (2018) Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography–Olfactometry, Quantitative Measurements, and Odor Activity Value. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:29790747] [10.1021/acs.jafc.8b01378] |
| 18. Jia Huang, Yuping Liu, Wenxi Yang, Yingqiao Liu, Yu Zhang, Mingquan Huang, Baoguo Sun. (2018) Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography–Olfactometry, Quantitative Analysis, and Odor Activity Value. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:29260548] [10.1021/acs.jafc.7b04839] |
| 19. Zhengchao Wu, Qian P. Li. (2016) Spatial distributions of polyunsaturated aldehydes and their biogeochemical implications in the Pearl River Estuary and the adjacent northern South China Sea. PROGRESS IN OCEANOGRAPHY, [PMID:] [10.1016/j.pocean.2016.07.010] |
| 20. Haiyan Li, Zekun Jin, Nengguo Tao. (2025) (E)-2-Hexenal-loaded ethyl cellulose/agarose aerogel: Preparation, characterization and application in fresh rice noodles preservation. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, [PMID:40113004] [10.1016/j.ijbiomac.2025.142138] |
| 21. Huifang Yang, Wenhao Yang, Yuting Zhang, Ramy M. Khoder, Shanbai Xiong, Yueqi An. (2025) Analysis of Key Aroma Compound Changes in Grass Carp Fillets during Cold Storage Using Two-Dimensional Gas Chromatography–Olfactometry–Mass Spectrometry and Odor Activity Value. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:40130895] [10.1021/acs.jafc.4c12674] |
| 22. Wenyi Duan, Zhenyu Yao, Chengkui Qiao, Junren Meng, Shihang Sun, Lei Pan, Liang Niu, Guochao Cui, Zhiqiang Wang, Wenfang Zeng. (2025) Combined volatile metabolome and transcriptome analysis of 60 peach cultivars provide new insights into the formation of aroma and the identification of associated genes. Horticultural Plant Journal, [PMID:] [10.1016/j.hpj.2024.12.005] |
| 23. Yingying Zhang, Yuan Wang, Huan Liu, Dasheng Xu, Dengyong Liu. (2025) Development of a fiber derivatization method for the analysis of 18 carbonyl compounds in roasted lamb using HS-SPME/GC-TQ/MS. FOOD CHEMISTRY, [PMID:40138836] [10.1016/j.foodchem.2025.143881] |
| 24. Longzhu Zhou, Yimeng Ren, Yujie Shi, Liyuan Zhao, Huihui Tian, Xiaohui Feng, Jing Li, Youyou Yang, Weihai Xing, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang. (2025) Investigation on the pro-aroma generation effects of fatty acids in beef via thermal oxidative models. Food Chemistry-X, [PMID:40083855] [10.1016/j.fochx.2025.102291] |
| 25. Huifang Yang, Jing Qiu, Ramy M. Khoder, Shanbai Xiong, Ru. Liu, Yueqi. An. (2025) Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides. FOOD HYDROCOLLOIDS, [PMID:] [10.1016/j.foodhyd.2025.111200] |
| 26. Fuyun Chi, Wenshuang Wang, Shanshan Zhai, Man Zhang, Yuanyuan Hou, Gang Bai. (2025) Self-assembled baicalein-2,4-decadienal nanomedicine synergistically inhibits PGE2 expression and elicits anti-inflammatory responses. Chinese Herbal Medicines, [PMID:] [10.1016/j.chmed.2025.10.001] |
| 27. Xuejing Liu, Zhaojun Zheng, Yuanfa Liu. (2026) High throughput method for the determination of α, β-unsaturated aldehydes in edible oils: A UV–vis analysis. FOOD RESEARCH INTERNATIONAL, [PMID:41703833] [10.1016/j.foodres.2026.118366] |
Our grade selection guide covers purity, stabilizer status, and application suitability for all variants in our catalog.
View Moligand™ grade guide →
