Chemistry:Trans-4,5-Epoxy-(E)-2-decenal
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| Other names
3-[(2R,3R)-3-Pentyloxiranyl]-2E-propenal; Epoxy-2-decenal
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3D model (JSmol)
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PubChem CID
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| Properties | |
| C10H16O2 | |
| Molar mass | 168.236 g·mol−1 |
| Hazards | |
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| GHS Signal word | Danger |
| H225, H319, H336 EUH066 | |
| P210, P261, P264, P280, P303+361+353, P304+340, P305+351+338, P312, P337+313 | |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
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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 was permitted as a food flavouring in the EU until it was prohibited on 11 July 2017[4] on the grounds of possible genotoxicity, as observed from rat livers.[5]
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.[6] The aldehyde also forms in cooked beef when it sits in the refrigerator for too long contributing to a stale smell.[7] It is also an important part of the smell of raw and cooked mutton.[8]
Humans are more sensitive to the smell of trans-4,5-Epoxy-(E)-2-decenal than mice.[9]
References
- ↑ "Odor that smells like blood: Single component powerful trigger for large carnivores". Physorg. 11 November 2014. http://phys.org/news/2014-11-odor-blood-component-powerful-trigger.html. Retrieved 11 November 2014.
- ↑ 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. PMID 11521974.
- ↑ 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. PMID 10580339.
- ↑ "COMMISSION REGULATION (EU) 2017/1250 of 11 July 2017 amending Annex I to Regulation (EC) No 1334/2008 of the European Parliament and of the Council as regards removal from the Union list of the flavouring substance 4,5-epoxydec-2(trans)-enal". Official Journal of the European Union. 11 July 2017. http://eur-lex.europa.eu/eli/reg/2017/1250/oj.
- ↑ EFSA CEF Panel (2017). "Scientific Opinion on Flavouring Group Evaluation 226 Revision 1 (FGE.226Rev1): consideration of genotoxicity data on one α,β-unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19". EFSA Journal 15 (5): 4847–4871. doi:10.2903/j.efsa.2017.4847. PMID 32625501.
- ↑ 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.
- ↑ 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.
- ↑ Rota, Valerie; Peter Schieberle (2005). "Changes in Key Odorants of Sheep Meat Induced by Cooking". Food Lipids. ACS Symposium Series. 920. pp. 73–83. doi:10.1021/bk-2005-0920.ch006. ISBN 0-8412-3896-0.
- ↑ McGann, John P. (11 May 2017). "Poor human olfaction is a 19th-century myth". Science 356 (6338): eaam7263. doi:10.1126/science.aam7263. PMID 28495701.
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