methyl 2-decenoate
2-decenoic acid, methyl ester
 
Notes:
Flavouring ingredient
  • BOC Sciences
    • BOC Sciences
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      Product(s):
      2482-39-5 Methyl 2-decenoate 95%
       
  • Penta International
    • Penta International Corporation
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      Product(s):
      13-39690 METHYL TRANS-2-DECENOATE
       
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CAS Number: 2482-39-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 219-618-9
FDA UNII: 7YEW204WFW
Nikkaji Web: J110.937E
CoE Number: 11799
XlogP3-AA: 4.10 (est)
Molecular Weight: 184.27880000
Formula: C11 H20 O2
NMR Predictor: Predict (works with chrome, Edge or firefox)
EFSA/JECFA Comments: (Z) or (E) isomer not specified by CASrn in Register. Composition of mixture to be specified. Composition of stereoisomeric mixture to be specifed. EU Union List chemical name to be changed to (E,Z)-Methyl dec-2-enoate
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
DG SANTE Food Flavourings: 09.637  methyl dec-2-enoate
FDA Mainterm (SATF):2482-39-5 ; METHYL 2-DECENOATE
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Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 95.00 to 100.00 % sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity: 0.88700 to 0.89200 @  25.00 °C.
Pounds per Gallon - (est).: 7.381 to  7.422
Refractive Index: 1.44200 to 1.44800 @  20.00 °C.
Boiling Point: 232.00 to  235.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.049000 mmHg @ 25.00 °C. (est)
Flash Point: 223.00 °F. TCC ( 106.11 °C. )
logP (o/w): 4.354 (est)
Soluble in:
 alcohol
 water, 16.97 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
Odor Description:
mushroom
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
BOC Sciences
For experimental / research use only.
Methyl 2-decenoate 95%
Penta International
METHYL TRANS-2-DECENOATE
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Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for methyl 2-decenoate usage levels up to:
  2.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.37 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Chewing gum (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
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Safety References:
European Food Safety Athority(EFSA): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to Flavouring Group Evaluation 5: Esters of 23 branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and 24 branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5
View page or View pdf
Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
Flavouring Group Evaluation 62 (FGE.62) Consideration of linear and branched-chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st meeting) structurally related to esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids evaluated by EFSA in FGE.05 (2005) and to straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06 (2004) (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 71: Consideration of aliphatic, linear, alpha,beta-unsaturated carboxylic acids and related esters
View page or View pdf
Flavouring Group Evaluation 72 (FGE.72): Consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids. Esters of these and straight-chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010)
View page or View pdf
Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 95 (FGE.95): Consideration of aliphatic, linear or branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (69th meeting) structurally related to esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids evaluated by EFSA in FGE.05Rev1 (2008)
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Scientific Opinion on Flavouring Group Evaluation 5, Revision 3 (FGE.05Rev3): Branched- and straight-chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1, 2, 3, 5 and 15
View page or View pdf
EPI System: View
AIDS Citations: Search
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Toxicology Citations: Search
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 5368064
National Institute of Allergy and Infectious Diseases: Data
 methyl dec-2-enoate
Chemidplus: 0002482395
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References:
 methyl dec-2-enoate
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 2482-39-5
Pubchem (cid): 5368064
Pubchem (sid): 135262969
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Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS): View
HMDB (The Human Metabolome Database): HMDB32396
FooDB: FDB016347
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
 
For Odor
balsamic
balsamic
(E)-benzyl tiglateFL/FR
earthy
 benzyl tiglateFL/FR
 dibenzyl etherFL/FR
 mushroom absoluteFL/FR
 mushroom resinoidFL/FR
 mushroom whole plant oilFR
1-nonen-3-olFL/FR
3-octanolFL/FR
3-octen-2-oneFL/FR
1-octen-3-olFL/FR
1-octen-3-oneFL/FR
fatty
(E)-2-decenalFL/FR
fermented
 butyl laevo-lactateFL/FR
floral
3-decanolFL/FR
6,8-dimethyl-2-nonanolFR
 herbal pyranFR
 nonyl octanoateFL/FR
 octyl acetateFL/FR
 phenethyl butyl etherFR
 phenethyl formateFL/FR
2-phenyl propionaldehyde dimethyl acetalFL/FR
2-phenyl propionaldehyde ethylene glycol acetalFR
fruity
2,2-dimethyl-6,8-nonadien-3-ol 
3-nonen-2-oneFL/FR
 octyl crotonateFR
 octyl propionateFL/FR
fungal
1-decen-3-olFL/FR
 fungus fragranceFR
 methyl 2-furoateFL/FR
black truffle whole plant oilFL/FR
green
 allyl phenethyl etherFR
 butyl lactateFL/FR
1-hepten-3-olFL/FR
(Z)-leaf acetalFL/FR
 melon acetalFL/FR
 methyl heptine carbonateFL/FR
3,6-nonadien-1-olFL/FR
(Z)-1,5-octadien-3-ol 
(Z)-5-octen-1-olFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
 tiglyl tiglateFR
1,5-undecadien-4-ol 
3-octanoneFL/FR
1-octen-3-yl acetateFL/FR
honey
 phenethyl furoateFL/FR
metallic
1,4-dipentyl-6,8-dioxabicyclo(3.2.1)octaneFR
mushroom
(S)-(+)-2-heptanolFL/FR
(S)-(+)-2-octanol 
3-octen-2-olFL/FR
(R)-1-octen-3-olFL/FR
1-octen-3-yl butyrateFL/FR
2-methyl 5-(methyl thio) furanFL/FR
O-methyl S-1-methoxyhexan-3-yl carbonothioateFL/FR
vegetable
1-furfuryl pyrroleFL/FR
waxy
 methyl laurateFL/FR
(Z)-3-nonen-1-olFL/FR
 octanolFL/FR
2-tridecanoneFL/FR
yeasty
2-octen-4-oneFL/FR
 
For Flavor
 
No flavor group found for these
 benzyl tiglateFL/FR
3-decanolFL/FR
2,2-dimethyl-6,8-nonadien-3-ol 
 furfural diethyl acetalFL
(S)-(+)-2-heptanolFL/FR
(S)-(+)-2-hexanolFL
(R)-(-)-2-hexanolFL
 methionyl acetateFL
tris(methyl thio) methaneFL
1-nonen-3-oneFL
 nonyl octanoateFL/FR
3,5-octadien-2-oneFL
1,5-octadien-3-olFL
(Z)-1,5-octadien-3-ol 
(S)-(+)-2-octanol 
2-pentyl-1-buten-3-oneFL
 phenethyl furoateFL/FR
1,5-undecadien-4-ol 
alliaceous
 truffle sulfideFL
balsamic
(E)-benzyl tiglateFL/FR
buttery
 butyl laevo-lactateFL/FR
caramellic
 methyl 2-furoateFL/FR
coffee
 difurfuryl etherFL
creamy
 acetyl ethyl carbinolFL
3-octen-2-oneFL/FR
earthy
1-decen-3-olFL/FR
 difurfuryl sulfideFL
 mushroom absoluteFL/FR
 mushroom oilFL
 mushroom resinoidFL/FR
1-nonen-3-olFL/FR
1,8-octane dithiolFL
1-octen-3-oneFL/FR
2-thienyl disulfideFL
estery
 octyl propionateFL/FR
fatty
 dimethyl sulfoxideFL
2-tridecanoneFL/FR
fermented
 methyl thio isovalerateFL
fruity
 dibenzyl etherFL/FR
 methionyl butyrateFL
2-phenyl propionaldehyde dimethyl acetalFL/FR
fungal
black truffle whole plant oilFL/FR
green
 butyl lactateFL/FR
 dihydroxyacetophenone (mixed isomers)FL
1-hepten-3-olFL/FR
(Z)-leaf acetalFL/FR
 melon acetalFL/FR
 methyl heptine carbonateFL/FR
3,6-nonadien-1-olFL/FR
(Z)-5-octen-1-olFL/FR
1-octen-3-yl acetateFL/FR
 phenethyl formateFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
mushroom
3-octanoneFL/FR
3-octen-2-olFL/FR
1-octen-3-olFL/FR
(R)-1-octen-3-olFL/FR
1-octen-3-yl butyrateFL/FR
musty
2-methyl 5-(methyl thio) furanFL/FR
3-octanolFL/FR
oily
3-nonen-2-oneFL/FR
phenolic
 propyl 2-furoateFL
roasted
O-methyl S-1-methoxyhexan-3-yl carbonothioateFL/FR
seafood
1,4-dithianeFL
sulfurous
O-ethyl S-1-methoxyhexan-3-yl carbonothioateFL
1-(methyl thio)-2-butanoneFL
2-naphthyl mercaptanFL
vegetable
1-furfuryl pyrroleFL/FR
2-octen-4-oneFL/FR
waxy
(E)-2-decenalFL/FR
 methyl laurateFL/FR
(Z)-3-nonen-1-olFL/FR
 octanolFL/FR
 octyl 2-furoateFL
 octyl acetateFL/FR
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 brandy pear brandy - trace amount
Search  PMC Picture
 pear fruit
Search Trop  Picture
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Synonyms:
2-decenoic acid methyl ester
2-decenoic acid, methyl ester
 methyl dec-2-enoate
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