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DECA-2,4-DIENAL Oil Type Fundamental Flavor Ingredient CAS 2363-88-4

  • DECA-2,4-DIENAL Oil Type Fundamental Flavor Ingredient CAS 2363-88-4
  • DECA-2,4-DIENAL Oil Type Fundamental Flavor Ingredient CAS 2363-88-4
  • DECA-2,4-DIENAL Oil Type Fundamental Flavor Ingredient CAS 2363-88-4
  • DECA-2,4-DIENAL Oil Type Fundamental Flavor Ingredient CAS 2363-88-4
  • DECA-2,4-DIENAL Oil Type Fundamental Flavor Ingredient CAS 2363-88-4
Minimum Order Quantity 10KG
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Packaging Details plastic drums or IBC totes
Delivery Time ONE WEEK
Payment Terms T/T,L/C,D/A
Supply Ability 300 TONS

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Product Details
Fragrance Type Fatty Density 0.872 G/mL At 20 °C(lit.)
Appearance Pale Yellow To Yellow Oil Flash Point 214 °F
FEMA 3135 Storage Amber Vial, -20°C Freezer, Under Inert Atmosphere
Refractive Index N20/D 1.515(lit.) LogP 3.419 (est)
Odor At 1.00 % In Dipropylene Glycol. Orange Sweet Fresh Citrus Fatty Green Biological Source Synthetic
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Flavor Ingredient CAS 2363-88-4

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DECA-2 4-DIENAL CAS 2363-88-4

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2 4-Decadienal CAS 2363-88-4
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Product Description
High Quality DECA-2,4-DIENAL Flavor Intermediate CAS 2363-88-4
Premium flavor enhancer with distinctive fatty and fried aroma characteristics, designed for authentic flavor replication in food applications.
Name 2,4-Decadienal
CAS 2363-88-4
Formula C10H16O
EINECS No 219-114-9
This fundamental flavor ingredient is used to create and enhance authentic fried, fatty, and oily notes in a wide range of food products.
Primary Applications
  • Snack Foods: Imparts the crucial "fried potato" or "chips/crisps" character in potato chips, tortilla chips, and extruded snacks.
  • Cooking Oils & Fried Foods: Represents the characteristic aroma of used frying oil, essential for replicating fried chicken, fried fish, and doughnuts.
  • Meat Flavors: Contributes to savory, fatty notes in beef, pork, and chicken flavor formulations, especially grilled or roasted profiles.
  • Dairy & Cream Flavors: Used in trace amounts to add richness and depth to butter, cream, and certain cheese flavors.
Aroma Profile
Primary Aroma: Fatty, Fried, and Waxy
Specific Descriptors
  • Deep-frying oil (especially chicken or French fries)
  • Fried chicken or fried fish
  • The skin of roasted chicken
  • Potato chips and other fatty snacks
  • Cucumber peel and melon rind (in more diluted, greener contexts)
Tags:

flavor ingredient

fragrance ingredient

flavour chemicals