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W314811 Aldrich

Ethyl 2-trans-4-cis-decadienoate

natural, ≥95%, FG

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Properties

Related Categories Alphabetical Listings, Certified Food Grade Products, Certified Natural Products, E - H, E-F,
grade   FG
  Halal
  Kosher
  natural
reg. compliance   EU Regulation 1334/2008 & 178/2002
assay   ≥95%
refractive index   n20/D 1.486(lit.)
bp   70-72 °C/0.05 mmHg(lit.)
density   0.905 g/mL at 25 °C(lit.)
Organoleptic   apple; fatty; green; wine-like
food allergen   no known allergens

Description

Biochem/physiol Actions

Odor at 1.0%

Taste at 5 ppm

General description

Natural occurrence: Apple, pear, grape, pear brandy and quince.

Packaging

1 kg in glass bottle

25, 100 g in glass bottle

Application

Potential applications include the profile enhancement of guava, melon, pear, apple, banana, kiwi, grape, golden delicious apple, fruit cocktail juices, fruit nectar, mamey and other tropical backgrounds.

Other Notes

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Price and Availability


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PESTANAL®, analytical standard

Ethyl 2-<I>trans</I>-4-<I>cis</I>-decadienoate

technical, ≥97.0% (sum of isomers, GC)

Methyl butyrate

natural, ≥98%, FG

Safety & Documentation

Safety Information

Symbol 
Signal word 
Warning
Hazard statements 
Precautionary statements 
RIDADR 
UN 3082 9 / PGIII
WGK Germany 
1
RTECS 
HD3510900
Flash Point(F) 
235.4 °F
Flash Point(C) 
113 °C

Protocols & Articles

Articles

Securing a Traceable Supply Chain for Food Grade Flavor Ingredients

Introduction Defining "Food Grade" Understanding "Food Grade" Versus "Industrial Grade" Top Questions to Ask a Flavor & Fragrances Supplier The Sigma-Aldrich Approach
Keywords: Food & Beverage, Food Safety, Solvents

The Complex Regulatory Landscape for Natural Flavor Ingredients

Mr. Michael Sabisch, Senior Quality Assurance Specialist and Mr. David Smith, International Sales Coordinator, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food Safety, Oxidations

Understanding the Complexities of Kosher Ingredients

Dr. Luke Grocholl, Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances and Rabbi Gershon Segal
Keywords: Fermentation, Food & Beverage, Safety industry

Peer-Reviewed Papers

References

Set your institution to view full text papers.

Organoleptic Characteristics of Flavor Materials Mosciano, G. Perfum. Flavor. 30(5), 49, (2005)

Beil. 2,IV,1731

FT-IR 2 (1), 1037:D / FT-NMR 1 (1), 989:A / Fenaroli / Vapor Phase 3, 686:D

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