Classification Term: 3886
Medium-chain aldehydes (ontology term: CHEMONTID:0002229)
An aldehyde with a chain length containing between 6 and 12 carbon atoms." []
found 101 associated metabolites at family metabolite taxonomy ontology rank level.
Ancestor: Aldehydes
Child Taxonomies: There is no child term of current ontology term.
2-Hexenal
(2E)-hexenal is a 2-hexenal in which the olefinic double bond has E configuration. It occurs naturally in a wide range of fruits, vegetables, and spices. It has a role as a flavouring agent, an antibacterial agent and a plant metabolite. 2-Hexenal is a natural product found in Lonicera japonica, Origanum sipyleum, and other organisms with data available. 2-Hexenal is a uremic toxin. Uremic toxins can be subdivided into three major groups based upon their chemical and physical characteristics: 1) small, water-soluble, non-protein-bound compounds, such as urea; 2) small, lipid-soluble and/or protein-bound compounds, such as the phenols and 3) larger so-called middle-molecules, such as beta2-microglobulin. Chronic exposure of uremic toxins can lead to a number of conditions including renal damage, chronic kidney disease and cardiovascular disease. 2-Hexenal is found in allspice. 2-Hexenal is used in perfumery and flavourings. 2-Hexenal belongs to the family of Medium-chain Aldehydes. These are An aldehyde with a chain length containing between 6 and 12 carbon atoms. 2-Hexenal (CAS: 505-57-7), also known as 2-hexenaldehyde or 3-propylacrolein, belongs to the class of organic compounds known as medium-chain aldehydes. These are aldehydes with a chain length containing between 6 and 12 carbon atoms. Thus, 2-hexenal is considered to be a fatty aldehyde lipid molecule. Outside of the human body, 2-hexenal is found, on average, in the highest concentration within a few different foods, such as corn, tea, and bilberries. 2-Hexenal has also been detected, but not quantified in, several different foods, such as common wheat, ginkgo nuts, spearmints, sunflowers, and watermelons. This could make 2-hexenal a potential biomarker for the consumption of these foods. (E)-2-Hexenal is found in allspice. It is used in perfumery and flavouring. (E)-2-Hexenal has also been identified as a uremic toxin according to the European Uremic Toxin Working Group (PMID: 22626821). D002491 - Central Nervous System Agents > D002492 - Central Nervous System Depressants > D006993 - Hypnotics and Sedatives D018377 - Neurotransmitter Agents > D018682 - GABA Agents > D018757 - GABA Modulators Acquisition and generation of the data is financially supported in part by CREST/JST. Trans-?2-?Hexenal can be used for the determination of low-molecular-weight carbonyl compounds which are reactive with biological nucleophiles in biological samples[1]. Trans-?2-?Hexenal can be used for the determination of low-molecular-weight carbonyl compounds which are reactive with biological nucleophiles in biological samples[1].
Octanal
Octanal, also known as 1-caprylaldehyde or aldehyde C-8, belongs to the class of organic compounds known as medium-chain aldehydes. These are an aldehyde with a chain length containing between 6 and 12 carbon atoms. Thus, octanal is considered to be a fatty aldehyde lipid molecule. A saturated fatty aldehyde formally arising from reduction of the carboxy group of caprylic acid (octanoic acid). Octanal is a very hydrophobic molecule, practically insoluble in water, and relatively neutral. Octanal exists in all eukaryotes, ranging from yeast to humans. Octanal is an aldehydic, citrus, and fat tasting compound. Octanal is commonly found in high concentrations in limes, caraway, and mandarin orange (clementine, tangerine) and in lower concentrations in wild carrots and carrots. Octanal has also been detected, but not quantified in several different foods, such as cherry tomato, brussel sprouts, alaska wild rhubarbs, sweet marjorams, and sunflowers. N-octylaldehyde is a colorless liquids with a strong fruity odor. Less dense than water and insoluble in water. Flash points 125 °F. Used in making perfumes and flavorings. Octanal is a saturated fatty aldehyde formally arising from reduction of the carboxy group of caprylic acid (octanoic acid). It has a role as a plant metabolite. It is a saturated fatty aldehyde, a n-alkanal and a medium-chain fatty aldehyde. Octanal is a natural product found in Eupatorium cannabinum, Thymus zygioides, and other organisms with data available. Octanal is a metabolite found in or produced by Saccharomyces cerevisiae. Isolated from various plant oils especies Citrus subspeciesand is also present in kumquat peel oil, cardamom, coriander, caraway and other herbs. Flavouring agent, used in artificial citrus formulations A saturated fatty aldehyde formally arising from reduction of the carboxy group of caprylic acid (octanoic acid). A - Alimentary tract and metabolism > A07 - Antidiarrheals, intestinal antiinflammatory/antiinfective agents Octanal is an aromatic aldehyde, with antioxidant and antimicrobial activities. Octanal shows cytotoxicity against Hela cells[1]. Octanal is an aromatic aldehyde, with antioxidant and antimicrobial activities. Octanal shows cytotoxicity against Hela cells[1].
Lauric aldehyde
Dodecanal is a long-chain fatty aldehyde that is dodecane in which two hydrogens attached to a terminal carbon are replaced by an oxo group. It has a role as a plant metabolite. It is a 2,3-saturated fatty aldehyde, a medium-chain fatty aldehyde and a long-chain fatty aldehyde. It derives from a hydride of a dodecane. Dodecanal is a natural product found in Mikania cordifolia, Zingiber mioga, and other organisms with data available. Occurs in peel oil from Citrus subspecies and kumquatand is also present in ginger, coriander, chervil and scallop. Flavouring agent. Lauric aldehyde is found in many foods, some of which are mollusks, rocket salad (sspecies), sweet orange, and fruits. Lauric aldehyde is found in citrus. Lauric aldehyde occurs in peel oil from Citrus species and kumquat. Also present in ginger, coriander, chervil and scallop. Lauric aldehyde is a flavouring agent. A long-chain fatty aldehyde that is dodecane in which two hydrogens attached to a terminal carbon are replaced by an oxo group.
Decanal
Decanal, also known as 1-decyl aldehyde or capraldehyde, belongs to the class of organic compounds known as medium-chain aldehydes. These are an aldehyde with a chain length containing between 6 and 12 carbon atoms. Thus, decanal is considered to be a fatty aldehyde lipid molecule. Decanal is a very hydrophobic molecule, practically insoluble in water, and relatively neutral. Decanal exists in all eukaryotes, ranging from yeast to humans. Decanal is a sweet, aldehydic, and citrus tasting compound. Decanal is found, on average, in the highest concentration within a few different foods, such as corianders, dills, and gingers and in a lower concentration in limes, sweet oranges, and safflowers. Decanal has also been detected, but not quantified, in several different foods, such as fishes, cauliflowers, citrus, fats and oils, and lemon grass. This could make decanal a potential biomarker for the consumption of these foods. Decanal is a potentially toxic compound. Decanal, with regard to humans, has been found to be associated with several diseases such as uremia, asthma, and perillyl alcohol administration for cancer treatment; decanal has also been linked to the inborn metabolic disorder celiac disease. Decanal occurs naturally and is used in fragrances and flavoring. Chronic exposure of uremic toxins can lead to a number of conditions including renal damage, chronic kidney disease and cardiovascular disease. Uremic toxins tend to accumulate in the blood either through dietary excess or through poor filtration by the kidneys. Constituent of Cassia, Neroli and other oils especies citrus peel oilsand is also present in coriander leaf or seed, caviar, roast turkey, roast filbert, green tea, fish oil, hop oil and beer. Flavouring agent Decyl aldehyde is a simple ten-carbon aldehyde. Decyl aldehyde is a bacterial luciferase substrate. Decyl aldehyde is a simple ten-carbon aldehyde. Decyl aldehyde is a bacterial luciferase substrate.
Heptanal
Heptanal, also known as enanthal or N-heptaldehyde, belongs to the class of organic compounds known as medium-chain aldehydes. These are an aldehyde with a chain length containing between 6 and 12 carbon atoms. Thus, heptanal is considered to be a fatty aldehyde lipid molecule. It is a colourless liquid with a strong fruity odor, which is used as precursor to components in perfumes and lubricants. Heptanal is a very hydrophobic molecule, practically insoluble in water, and relatively neutral. Heptanal exists in all eukaryotes, ranging from yeast to humans. Heptanal is an aldehydic, citrus, and fat tasting compound. heptanal is found, on average, in the highest concentration in a few different foods, such as corns, tea, and sweet oranges and in a lower concentration in lemons, wild carrots, and carrots. heptanal has also been detected, but not quantified, in several different foods, such as horned melons, common beets, dills, red bell peppers, and malus (crab apple). This could make heptanal a potential biomarker for the consumption of these foods. The formation of heptanal in the fractional distillation of castor oil was already described in 1878. The large-scale production is based on the pyrolytic cleavage of ricinoleic acid ester (Arkema method) and on the hydroformylation of 1-hexene with rhodium 2-ethylhexanoate as a catalyst upon addition of some 2-ethylhexanoic acid (Oxea method):Heptanal naturally occurs in the essential oils of ylang-ylang (Cananga odorata), clary sage (Salvia sclarea), lemon (Citrus x limon), bitter orange (Citrus x aurantium), rose (Rosa) and hyacinth (Hyacinthus). Heptanal is a potentially toxic compound. Heptanal has been found to be associated with several diseases such as ulcerative colitis, crohns disease, uremia, and nonalcoholic fatty liver disease; also heptanal has been linked to the inborn metabolic disorders including celiac disease. The compound has a flash point of 39.5 °C. The explosion range is between 1.1\\% by volume as the lower explosion limit (LEL) and 5.2\\% by volume as the upper explosion limit. Heptanal or heptanaldehyde is an alkyl aldehyde. Full hydrogenation provides the branched primary alcohol 2-pentylnonan-1-ol, also accessible from the Guerbet reaction from heptanol. A by-product of the given reaction is the unpleasant rancid smelling (Z)-2-pentyl-2-nonenal. Heptanal forms flammable vapor-air mixtures. Heptanal is a flammable, slightly volatile colorless liquid of pervasive fruity to oily-greasy odor, which is miscible with alcohols and practically insoluble in water. Heptanal reacts with benzaldehyde in a Knoevenagel reaction under basic catalysis with high yield and selectivity (> 90\\%) to alpha-pentylcinnamaldehyde (also called jasmine aldehyde because of the typical jasmine odor), which is mostly used in many fragrances as a cis/trans isomer mixture. Found in essential oils of ylang-ylang, clary sage, California orange, bitter orange and others. Flavouring agent
(E,E)-2,4-Hexadienal
(E,E)-2,4-Hexadienal is found in fishes. (E,E)-2,4-Hexadienal is a flavouring ingredient. (E,E)-2,4-Hexadienal is present in olives, roasted peanuts, tomato, caviar, fish, and te (E,E)-2,4-Hexadienal is a flavouring ingredient. It is found in olives, roasted peanuts, tomato, caviar, fish, and tea.
Hexanal
Hexanal is an alkyl aldehyde found in human biofluids. Human milk samples collected from women contains hexanal. Among mediators of oxidative stress, highly reactive secondary aldehydic lipid peroxidation products can initiate the processes of spontaneous mutagenesis and carcinogenesis and can also act as a growth-regulating factors and signaling molecules. In specimens obtained from adult patients with brain astrocytomas, lower levels of n-hexanal are associated with poorer patient prognosis. Hexanal has also been identified as a uremic toxin according to the European Uremic Toxin Working Group (PMID:22626821). Hexanal is a volatile compound that has been associated with the development of undesirable flavours. The content of hexanal, which is a major breakdown product of linoleic acid (LA, n - 6 PUFA) oxidation, has been used to follow the course of lipid oxidation and off-flavour development in foods, and have been proposed as one potential marker of milk quality. A "cardboard-like" off-flavour is frequently associated with dehydrated milk products. This effect is highly correlated with the headspace concentration of hexanal. (Food Chemistry. Volume 107, Issue 1, 1 March 2008, Pages 558-569, PMID:17934948, 17487452). Constituent of many foodstuffs. A production of aerobic enzymatic transformations of plant constits. It is used in fruit flavours and in perfumery D000890 - Anti-Infective Agents > D000935 - Antifungal Agents D010575 - Pesticides > D007306 - Insecticides D016573 - Agrochemicals
Violet-leaf aldehyde
Violet-leaf aldehyde is found in cereals and cereal products. Violet-leaf aldehyde is a constituent of cherry, melon, peas, cooked potato, wheat bread, other breads, milk, lean and fatty fish, black tea, oyster, clam and other foods. Primary odourant in cucumbers. Violet-leaf aldehyde is present in cucumber juice. Violet-leaf aldehyde is a flavouring agent. Violet-leaf aldehyde is a constituent of cherry, melon, peas, cooked potato, wheat bread, other breads, milk, lean and fatty fish, black tea, oyster, clam and other foods. It is the primary odourant in cucumbers. Present in cucumber juice. Flavouring agent.
(Z)-3-Hexenal
(Z)-3-Hexenal is found in fruits. (Z)-3-Hexenal is a flavouring ingredient. (Z)-3-Hexenal is present in apple, cucumber, grape, banana, raspberry, strawberry, black tea and tomat (Z)-3-Hexenal is a flavouring ingredient. It is found in many foods, some of which are: apple, cucumber, grape, banana, raspberry, strawberry, black tea and tomato. D000890 - Anti-Infective Agents > D000935 - Antifungal Agents D010575 - Pesticides > D007306 - Insecticides D016573 - Agrochemicals
(3Z,6Z)-3,6-Nonadienal
(3Z,6Z)-3,6-Nonadienal is found in green vegetables. (3Z,6Z)-3,6-Nonadienal is a constituent of cucumber flavour Constituent of cucumber flavour. (3Z,6Z)-3,6-Nonadienal is found in green vegetables.
(E)-2-octenal
Oct-2-en-1-al, also known as 2-octenal or oct-(E)-2-enal, is a member of the class of compounds known as medium-chain aldehydes. Medium-chain aldehydes are an aldehyde with a chain length containing between 6 and 12 carbon atoms. Oct-2-en-1-al is practically insoluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). Oct-2-en-1-al can be found in black walnut and burdock, which makes oct-2-en-1-al a potential biomarker for the consumption of these food products. Oct-2-en-1-al can be found primarily in feces and urine. (E)-2-octenal is a flavoring ingredient for improving the aroma and flavor of cherries, dairy products, nuts, and meat. It is a colorless to slightly yellow liquid with fresh cucumber, fragrant herbs, banana leaf-like flavor. The boiling point of (E)-2-octenal (CAS 2548-87-0) is 84-86 degree Celcius, and when heated to decomposition it emits acrid smoke and irritating vapours.
Nonanal
Nonanal, also known as nonyl aldehyde or pelargonaldehyde, belongs to the class of organic compounds known as medium-chain aldehydes. These are an aldehyde with a chain length containing between 6 and 12 carbon atoms. Thus, nonanal is considered to be a fatty aldehyde lipid molecule. Nonanal acts synergistically with carbon dioxide in that regard. Nonanal is a very hydrophobic molecule, practically insoluble in water, and relatively neutral. Nonanal exists in all eukaryotes, ranging from yeast to humans. Nonanal is an aldehydic, citrus, and fat tasting compound. nonanal is found, on average, in the highest concentration in a few different foods, such as corns, tea, and gingers and in a lower concentration in sweet oranges, carrots, and limes. nonanal has also been detected, but not quantified, in several different foods, such as olives, cereals and cereal products, chinese cinnamons, common grapes, and oats. This could make nonanal a potential biomarker for the consumption of these foods. Nonanal has been identified as a compound that attracts Culex mosquitoes. Nonanal is a potentially toxic compound. Nonanal has been found to be associated with several diseases such as pervasive developmental disorder not otherwise specified, autism, crohns disease, and ulcerative colitis; also nonanal has been linked to the inborn metabolic disorders including celiac disease. Nonanal, also called nonanaldehyde, pelargonaldehyde or Aldehyde C-9, is an alkyl aldehyde. Although it occurs in several natural oils, it is produced commercially by hydroformylation of 1-octene. A colourless, oily liquid, nonanal is a component of perfumes. Nonanal is a clear brown liquid characterized by a rose-orange odor. Insoluble in water. Found in at least 20 essential oils, including rose and citrus oils and several species of pine oil. Nonanal is a saturated fatty aldehyde formally arising from reduction of the carboxy group of nonanoic acid. Metabolite observed in cancer metabolism. It has a role as a human metabolite and a plant metabolite. It is a saturated fatty aldehyde, a n-alkanal and a medium-chain fatty aldehyde. It is functionally related to a nonanoic acid. Nonanal is a natural product found in Teucrium montanum, Eupatorium cannabinum, and other organisms with data available. Nonanal is a uremic toxin. Uremic toxins can be subdivided into three major groups based upon their chemical and physical characteristics: 1) small, water-soluble, non-protein-bound compounds, such as urea; 2) small, lipid-soluble and/or protein-bound compounds, such as the phenols and 3) larger so-called middle-molecules, such as beta2-microglobulin. Chronic exposure of uremic toxins can lead to a number of conditions including renal damage, chronic kidney disease and cardiovascular disease.Nonanal belongs to the family of Medium-chain Aldehydes. These are An aldehyde with a chain length containing between 6 and 12 carbon atoms. Found in various plant sources including fresh fruits, citrus peels, cassava (Manihot esculenta), rice (Oryza sativa). Flavouring ingredient A saturated fatty aldehyde formally arising from reduction of the carboxy group of nonanoic acid. Metabolite observed in cancer metabolism. Nonanal is a saturated fatty aldehyde with antidiarrhoeal activity[1]. Nonanal is a saturated fatty aldehyde with antidiarrhoeal activity[1].
2-Decenal
Constituent of essential oil of corianderand is also present in French fries, tomato, wheat bread, cooked meats, roasted pecans, roasted filbert and rice. Flavouring agent. 2-Decenal is found in many foods, some of which are herbs and spices, potato, animal foods, and garden tomato. (2E)-dec-2-enal is a dec-2-enal in which the olefinic double bond has E configuration. It has a role as an alarm pheromone, a nematicide and a mutagen. 2-Decenal is a natural product found in Vaccinium macrocarpon, Akebia trifoliata, and other organisms with data available. 2-Decenal is found in animal foods. 2-Decenal is a constituent of essential oil of coriander. Also present in French fries, tomato, wheat bread, cooked meats, roasted pecans, roasted filbert and rice. 2-Decenal is a flavouring agent
(E,Z)-2,4-Heptadienal
(E,Z)-2,4-Heptadienal belongs to the class of organic compounds known as medium-chain aldehydes. These are an aldehyde with a chain length containing between 6 and 12 carbon atoms.
4-Hydroperoxy-2-nonenal
This compound belongs to the family of Medium-chain Aldehydes. These are An aldehyde with a chain length containing between 6 and 12 carbon atoms.
(2E)-2-Heptenal
(2E)-2-Heptenal, also known as 3-butylacrolein or 2-trans-heptenal, belongs to the class of organic compounds known as medium-chain aldehydes. These are an aldehyde with a chain length containing between 6 and 12 carbon atoms. (2E)-2-Heptenal is a very hydrophobic molecule, practically insoluble in water, and relatively neutral. Thus, (2E)-2-heptenal is considered to be a fatty aldehyde lipid molecule. Uremic toxins such as 2-Heptenal are actively transported into the kidneys via organic ion transporters (especially OAT3). (2E)-2-Heptenal is an almond, and fatty tasting compound. (2E)-2-Heptenal is found, on average, in the highest concentration within safflowers. (2E)-2-Heptenal has also been detected, but not quantified, in several different foods, such as roselles, common grapes, cucumbers, garden tomato, and evergreen blackberries. (2E)-2-Heptenal is a potentially toxic compound. Uremic toxins tend to accumulate in the blood either through dietary excess or through poor filtration by the kidneys. As a uremic toxin, this compound can cause uremic syndrome. Chronic exposure to uremic toxins can lead to a number of conditions including renal damage, chronic kidney disease and cardiovascular disease. This seems to be mediated by the direct binding or inhibition by uremic toxins of the enzyme NADPH oxidase (especially NOX4 which is abundant in the kidneys and heart) (A7868). Shortness of breath from fluid buildup in the space between the lungs and the chest wall (pleural effusion) can also be present. It can also cause changes in mental status, such as confusion, reduced awareness, agitation, psychosis, seizures, and coma. (2e)-2-heptenal, also known as 3-butylacrolein or alpha-heptenal, is a member of the class of compounds known as medium-chain aldehydes. Medium-chain aldehydes are an aldehyde with a chain length containing between 6 and 12 carbon atoms. Thus, (2e)-2-heptenal is considered to be a fatty aldehyde lipid molecule (2e)-2-heptenal is slightly soluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). (2e)-2-heptenal is an almond, fat, and fatty tasting compound and can be found in a number of food items such as watermelon, safflower, oat, and common grape, which makes (2e)-2-heptenal a potential biomarker for the consumption of these food products (2e)-2-heptenal can be found primarily in blood and saliva (2e)-2-heptenal is a non-carcinogenic (not listed by IARC) potentially toxic compound. As a uremic toxin, this compound can cause uremic syndrome. Uremic syndrome may affect any part of the body and can cause nausea, vomiting, loss of appetite, and weight loss. It can also cause changes in mental status, such as confusion, reduced awareness, agitation, psychosis, seizures, and coma. Abnormal bleeding, such as bleeding spontaneously or profusely from a very minor injury can also occur. Heart problems, such as an irregular heartbeat, inflammation in the sac that surrounds the heart (pericarditis), and increased pressure on the heart can be seen in patients with uremic syndrome. Shortness of breath from fluid buildup in the space between the lungs and the chest wall (pleural effusion) can also be present (T3DB).
(E,E)-2,4-Decadienal
(2E,4Z)-2,4-Decadienal is a constituent of numerous plants and food sources. Constituent of numerous plants and food sources trans,trans-2,4-Decadienal is a lipid peroxidation product of linolieic acid[1]. trans,trans-2,4-Decadienal is a lipid peroxidation product of linolieic acid[1].
2-Undecenal
(E)-2-Undecenal is a component of dried/smoked fish aroma. It is found in leaf and flower essential oils, and fruit (orange peel and blackberries), butter, cooked chicken, beef, mutton, pork and roasted nuts. Used as a flavouring ingredient. it is also found in milk and spices. (Z)-2-Undecenal is found in animal foods. (Z)-2-Undecenal is a component of roasted chicken/guinea hen meat and mango aroma.
2-Nonenal
(E)-2-Nonenal is found in alcoholic beverages. (E)-2-Nonenal is widespread in nature, in beer, coffee, watermelon, cucumbers, redcurrants, orris oil, palm oil, potatoes etc. (E)-2-Nonenal is a flavouring ingredien. It has also been identified as a uremic toxin according to the European Uremic Toxin Working Group (PMID:22626821). 2-Nonenal is an unsaturated aldehyde which some research has associated with human body odor alterations during aging. The substance is also an important aroma component of aged beer and buckwheat. The odor of this substance is perceived as orris, fat and cucumber. 2-Nonenal is found in lemon.
(2E,6E)-2,6-Nonadienal
Occurs in beef and mutton tallows and is formed during deep frying of fatand is also present in lingonberry, cowberry, mango, cucumber, cornmint oil, raw lean fish, cooked trassi and cooked shrimp. Flavouring agent. (2E,6E)-2,6-Nonadienal is found in many foods, some of which are animal foods, green vegetables, fishes, and crustaceans. (2E,6E)-2,6-Nonadienal is found in animal foods. (2E,6E)-2,6-Nonadienal occurs in beef and mutton tallows and is formed during deep frying of fat. Also present in lingonberry, cowberry, mango, cucumber, cornmint oil, raw lean fish, cooked trassi and cooked shrimp. (2E,6E)-2,6-Nonadienal is a flavouring agent
3-Hexenal
(E)-3-Hexenal is found in common sage. (E)-3-Hexenal is a flavouring agent It is used as a food additive .
2-trans-4-trans-7-cis-Decatrienal
2-trans-4-trans-7-cis-Decatrienal is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]")
Undecanal
Undecanal, also known as undecyl aldehyde, belongs to the class of organic compounds known as medium-chain aldehydes. These are an aldehyde with a chain length containing between 6 and 12 carbon atoms. Thus, undecanal is considered to be a fatty aldehyde lipid molecule. Undecanal is a very hydrophobic molecule, practically insoluble in water, and relatively neutral. Undecanal is a sweet, aldehydic, and citrus tasting compound. Undecanal is found, on average, in the highest concentration within corianders. Undecanal has also been detected, but not quantified, in several different foods, such as lemons, sweet basils, rocket salad (ssp.), corns, and citrus. This could make undecanal a potential biomarker for the consumption of these foods. Found in many essential oils, e.g. Citrus subspecies and oval kumquat Fortunella marginata. Found in many essential oils, e.g. Citrus subspecies and oval kumquat Fortunella marginata. Flavouring ingredient.
(E,E)-2,4-Octadienal
Present in roasted beef, bread, cheese, cocoa beans, fresh salted salmon, sturgeon caviar, salmon roe, salmon oil, pickled ham, grapes, cooked mutton, peanuts, rice, roasted sesame seeds and black tea. Flavouring ingredient. (E,E)-2,4-Octadienal is found in many foods, some of which are milk and milk products, cereals and cereal products, nuts, and fruits. (E,E)-2,4-Octadienal is found in animal foods. (E,E)-2,4-Octadienal is present in roasted beef, bread, cheese, cocoa beans, fresh salted salmon, sturgeon caviar, salmon roe, salmon oil, pickled ham, grapes, cooked mutton, peanuts, rice, roasted sesame seeds and black tea. (E,E)-2,4-Octadienal is a flavouring ingredien
(E,E)-2,4-Hexadienedial
(E,E)-2,4-Hexadienedial is found in cereals and cereal products. (E,E)-2,4-Hexadienedial is a stress metabolite isolated from the leaves of the pseudocereal Chenopodium albu
(Z)-4-Heptenal
(Z)-4-Heptenal is found in milk and milk products. (Z)-4-Heptenal is a flavouring agent. (Z)-4-Heptenal is used in cream and butter flavourings. (Z)-4-Heptenal is a component of butter. (Z)-4-Heptenal is widespread trace constituent of food flavour Flavouring agent. It is used in cream and butter flavourings. Component of butter. Widespread trace constituent of food flavours. (Z)-4-Heptenal is found in milk and milk products.
2,4-Nonadienal
(2E,4E)-2,4-Nonadienal is found in animal foods. Flavour and fragrance ingredient. (2E,4E)-2,4-Nonadienal is present in American cranberry, raw asparagus, peas, wheat bread, Russian cheeses, caviar, raw fatty fish, roast beef, boiled mutton, cooked chicken, roasted filberts, roasted peanuts, soybean, mushrooms and tomatoes. It may also be formed by lipid oxidation in foodstuffs such as skimmed milk and edible fats and oils. (2E,4E)-2,4-Nonadienal is a flavouring and fragrance ingredient. It is found in american cranberry, raw asparagus, peas, wheat bread, Russian cheeses, caviar, raw fatty fish, roast beef, boiled mutton, cooked chicken, roasted filberts, roasted peanuts, soybean, mushrooms and tomatoes. It may also be formed by lipid oxidation in foods such as skimmed milk and edible fats and oils.
7-Hydroxy-3,7-dimethyloctanal
(±)-7-Hydroxy-3,7-dimethyloctanal is a flavouring ingredient. Occurs in essential oils
(E)-4-Oxo-2-hexen-1-al
(E)-4-Oxo-2-hexen-1-al is found in herbs and spices. (E)-4-Oxo-2-hexen-1-al is a constituent of soy sauce
(Z)-6-Nonenal
Flavour component of melon (Cucumis melo)and is also present in cucumber (Cucumis sativus), raw lean fish and pepino fruit (Solanum muricaturm). Flavouring agent. (Z)-6-Nonenal is found in many foods, some of which are cucumber, fruits, muskmelon, and fishes. (Z)-6-Nonenal is found in fishes. (Z)-6-Nonenal is a flavour component of melon (Cucumis melo). Also present in cucumber (Cucumis sativus), raw lean fish and pepino fruit (Solanum muricaturm). (Z)-6-Nonenal is a flavouring agent
2-Dodecenal
Cilantro is a delightful spice added to make tacos and guacamole delicious and enliven the taste and aroma of many Spanish/Mexican foods. However for some people cilantro tastes and smells like soap. A number of famous chefs abhor(ed) cilantro, including Julia Child, Ina Garten (aka Barefoot Contessa) and Top Chef Fabio Viviani. It turns out that the compound that gives Cilantro the pleasant citrus taste/smell is 2-dodecenal. If you have a mutation in an olafactory receptor, it cant distinguish between 2-dodecenal and 1-dodecenal. 1-dodecenal tastes and smells soapy. So for people who hate cilantro, 2-dodecenal looks and tastes like 1-dodecenal. [DW]. 2-Dodecenal is found in lemon. (E)-2-Dodecenal is found in animal foods. (E)-2-Dodecenal is present in many foods including citrus peel, ginger, carrots, milk, roast peanuts, roast beef and cured pork. (E)-2-Dodecenal is a flavouring agent
(±)-2,6-Dimethyl-5-heptenal
(±)-2,6-Dimethyl-5-heptenal is a perfumery and flavouring ingredien Perfumery and flavouring ingredient
4-Oxononanal
Present in used frying oils and water melon aroma. Tentatively identified in roast chicken fat. 4-Oxononanal is found in fats and oils, animal foods, and fruits. 4-Oxononanal is found in animal foods. 4-Oxononanal is present in used frying oils and water melon aroma. Tentatively identified in roast chicken fa
(±)-2-Methylhexanal
(±)-2-Methylhexanal is found in herbs and spices. (±)-2-Methylhexanal is a minor component of the essential oil of lemon balm, Melissa officinalis. Minor component of the essential oil of lemon balm, Melissa officinalis. (±)-2-Methylhexanal is found in tea and herbs and spices.
5-Oxohexanal
5-Oxohexanal is found in pulses. Poss. obtained from soya. Poss. obtained from soya. 5-Oxohexanal is found in pulses.
4-Oxo-2-nonenal
This compound belongs to the family of Medium-chain Aldehydes. These are An aldehyde with a chain length containing between 6 and 12 carbon atoms.
4-Decenal
(E)-4-Decenal is a flavouring ingredient. It has also been identified as a uremic toxin according to the European Uremic Toxin Working Group (PMID: 22626821). Flavouring ingredient
2-Octenal
2-Octenal is a flavouring ingredien. It has also been identified as a uremic toxin according to the European Uremic Toxin Working Group (PMID:22626821). Flavouring ingredient
10-Undecenal
10-Undecenal is found in herbs and spices. 10-Undecenal is found in coriander leaf (Coriandrum sativum). Perfumery and flavouring ingredien Found in coriander leaf (Coriandrum sativum). Perfumery and flavouring ingredient
2,4-Undecadienal
2,4-undecadienal is a member of the class of compounds known as medium-chain aldehydes. Medium-chain aldehydes are an aldehyde with a chain length containing between 6 and 12 carbon atoms. 2,4-undecadienal is practically insoluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). 2,4-undecadienal is a caramellic and spicy tasting compound found in nuts, which makes 2,4-undecadienal a potential biomarker for the consumption of this food product. 2,4-Undecadienal is found in animal foods. 2,4-Undecadienal is present in cooked beef and roasted peanuts. 2,4-Undecadienal is a flavouring ingredien
2-Methyloctanal
(±)-2-Methyloctanal is a flavouring ingredien It is used as a food additive .
3,5,5-Trimethylhexanal
(±)-3,5,5-Trimethylhexanal is a flavouring ingredient. Flavouring ingredient
2-Methylundecanal
(±)-2-Methylundecanal is a flavouring ingredien It is used as a food additive .
3,7-Dimethyloctanal
3,7-Dimethyloctanal is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]")
(+/-)-4-Ethyloctanal
(+/-)-4-Ethyloctanal is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]")
3-Methylhexanal
3-Methylhexanal is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]")
Nona-2,4,6-trienal
Nona-2,4,6-trienal is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]")
2-trans-6-cis-Dodecadienal
2,6-Dodecadienal is found in animal foods. 2,6-Dodecadienal is a component of cooked chicken flavour. It is used as a food additive .
trans-4-Nonenal
trans-4-Nonenal is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]") It is used as a food additive .
(Z)-Tamarindienal
(Z)-Tamarindienal is found in fruits. (Z)-Tamarindienal is a constituent of Tamarindus indica (tamarind)
(2E,4Z,7Z)-2,4,7-Decatrienal
(2E,4Z,7Z)-2,4,7-Decatrienal is found in animal foods. (2E,4Z,7Z)-2,4,7-Decatrienal is a component of cooked chicken flavour. Component of cooked chicken flavour. (2E,4Z,7Z)-2,4,7-Decatrienal is found in animal foods.
2,5-Undecadienal
(2E,5Z)-2,5-Undecadienal is found in animal foods. (2E,5Z)-2,5-Undecadienal is a component of cooked chicken flavour. Also by oxidation of n-6 polyene lipidl chains.
(E)-4-Hexenal
(E)-4-Hexenal is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]"). It is used as a food additive .
2-Methyl-2-octenal
2-Methyl-2-octenal is a flavouring ingredient. Flavouring ingredient
9-Decenal
9-Decenal is found in herbs and spices. 9-Decenal is found in coriander leaf. 9-Decenal is a food flavour componen Found in coriander leaf. Food flavour component
2-Ethyl-2-heptenal
2-Ethyl-2-heptenal is found in fruits. 2-Ethyl-2-heptenal is a flavouring ingredient. 2-Ethyl-2-heptenal is present in walnut peel and ambarella fruits Spondias cytherea. 2-Ethyl-2-heptenal is a flavouring ingredient. It is found in walnut peel and ambarella fruits (Spondias cytherea).
2-Ethylidenehexanal
2-Ethylidenehexanal is a flavouring ingredient, imparting sweet nutty flavour. Flavouring ingredient, imparting sweet nutty flavour
2-Isopropyl-5-methyl-2-hexenal
2-Isopropyl-5-methyl-2-hexenal is found in cereals and cereal products. 2-Isopropyl-5-methyl-2-hexenal is a flavouring ingredient. 2-Isopropyl-5-methyl-2-hexenal is present in cocoa and preserved Feijowa sellowiana fruits. Minor aroma constituent of malted barley. 2-Isopropyl-5-methyl-2-hexenal is a flavouring ingredient. It is found in cocoa and preserved feijowa sellowiana fruits. It is a minor aroma constituent of malted barley. It is also found in cereals and cereal products.
Dihydrocitronellal
Dihydrocitronellal is a flavouring ingredient. Flavouring ingredient
9-Undecenal
9-Undecenal is present in juniper leaf oil. 9-Undecenal is a flavouring ingredient. Present in juniper leaf oil. Flavouring ingredient
(E)-2-Butyl-2-octenal
The E-form is a Pheromone isolated from the glands of Amblypelta nitida and Oecophylla longinodaand is) also found in essential oils of Acorus calamus (sweet flag) and Lactuca sativa [CCD] The E-form is a Pheromone isolated from the glands of Amblypelta nitida and Oecophylla longinoda. Also found in essential oils of Acorus calamus (sweet flag) and Lactuca sativa [CCD].
(2E,4E)-2,4-Dodecadienal
Flavouring ingredient especies for fats and oils. Reported in angelica root, oxidised soybean oil, oxidised milk, potato chips and cured ham. (2E,4E)-2,4-Dodecadienal is found in many foods, some of which are herbs and spices, potato, milk and milk products, and animal foods. (2E,4Z)-2,4-Dodecadienal is found in animal foods. (2E,4Z)-2,4-Dodecadienal is present in roasted chicken, roasted guineahen and citrus fruit peels.
6-Octenal
6-Octenal is listed in the EAFUS Food Additive Database (Jan. 2001). Listed in the EAFUS Food Additive Database (Jan. 2001)
(E,E)-2,6-Octadienal
(E,E)-2,6-Octadienal is found in fats and oils. (E,E)-2,6-Octadienal is a flavouring ingredient. (E,E)-2,6-Octadienal is a component of storage odour development in hydrogenated soybean oil. Flavouring ingredient. Component of storage odour development in hydrogenated soybean oil. (E,E)-2,6-Octadienal is found in fats and oils.
(Z)-4-Hexenal
(Z)-4-Hexenal is found in onion-family vegetables. (Z)-4-Hexenal is present in onion. (Z)-4-Hexenal is a flavouring ingredient. Present in onion. Flavouring ingredient. (Z)-4-Hexenal is found in onion-family vegetables.
2-Ethyl-2-hexenal
2-Ethyl-2-hexenal belongs to the class of organic compounds known as medium-chain aldehydes. These are an aldehyde with a chain length containing between 6 and 12 carbon atoms.
(3E)-2,3,4-trimethylhex-3-enal
(3E)-2,3,4-trimethylhex-3-enal is classified as a member of the Medium-chain aldehydes. Medium-chain aldehydes are an aldehyde with a chain length containing between 6 and 12 carbon atoms. (3E)-2,3,4-trimethylhex-3-enal is considered to be slightly soluble (in water) and basic
(1R,10R,12S,21R,22S,23R,24R)-23-(Dimethylamino)-4,8,12,22,24-pentahydroxy-10-methoxy-1,12-dimethyl-20,25-dioxahexacyclo[19.3.1.02,19.05,18.07,16.09,14]pentacosa-2,4,7(16),8,14,18-hexaene-6,17-dione
Hexenal
Constituent of many foods. Flavouring ingredient. 2-Hexenal is found in many foods, some of which are black elderberry, ginkgo nuts, cucumber, and burdock. Trans-?2-?Hexenal can be used for the determination of low-molecular-weight carbonyl compounds which are reactive with biological nucleophiles in biological samples[1]. Trans-?2-?Hexenal can be used for the determination of low-molecular-weight carbonyl compounds which are reactive with biological nucleophiles in biological samples[1].
Hex-cis-3-en-1-al
Hex-cis-3-en-1-al, also known as (Z)-3-hexenal, is a member of the class of compounds known as medium-chain aldehydes. Medium-chain aldehydes are an aldehyde with a chain length containing between 6 and 12 carbon atoms. Thus, hex-cis-3-en-1-al is considered to be a fatty aldehyde lipid molecule. Hex-cis-3-en-1-al is slightly soluble (in water) and an extremely weak acidic compound (based on its pKa). Hex-cis-3-en-1-al can be found in corn, highbush blueberry, and tea, which makes hex-cis-3-en-1-al a potential biomarker for the consumption of these food products.
Hexa-trans-2-cis-4-dien-1-al
Hexa-trans-2-cis-4-dien-1-al is a member of the class of compounds known as medium-chain aldehydes. Medium-chain aldehydes are an aldehyde with a chain length containing between 6 and 12 carbon atoms. Hexa-trans-2-cis-4-dien-1-al is slightly soluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). Hexa-trans-2-cis-4-dien-1-al can be found in tea, which makes hexa-trans-2-cis-4-dien-1-al a potential biomarker for the consumption of this food product.
Nona-trans-2-cis-6-dien-1-al
Nona-trans-2-cis-6-dien-1-al, also known as 2,6-nonadienal, (e,z)-isomer or 2-trans-6-cis-nonadienal, is a member of the class of compounds known as medium-chain aldehydes. Medium-chain aldehydes are an aldehyde with a chain length containing between 6 and 12 carbon atoms. Nona-trans-2-cis-6-dien-1-al is practically insoluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). Nona-trans-2-cis-6-dien-1-al can be found in common wheat, cucumber, tea, and watermelon, which makes nona-trans-2-cis-6-dien-1-al a potential biomarker for the consumption of these food products.
Quercetin 3-O-rhamnodiglucoside
Quercetin 3-o-rhamnodiglucoside is slightly soluble (in water) and a very weakly acidic compound (based on its pKa). Quercetin 3-o-rhamnodiglucoside can be found in tea, which makes quercetin 3-o-rhamnodiglucoside a potential biomarker for the consumption of this food product.
3-Octenal
3-octenal is a member of the class of compounds known as medium-chain aldehydes. Medium-chain aldehydes are an aldehyde with a chain length containing between 6 and 12 carbon atoms. Thus, 3-octenal is considered to be a fatty aldehyde lipid molecule. 3-octenal is practically insoluble (in water) and an extremely weak acidic compound (based on its pKa). 3-octenal can be found in coriander, which makes 3-octenal a potential biomarker for the consumption of this food product.
5-Decenal
5-decenal is a member of the class of compounds known as medium-chain aldehydes. Medium-chain aldehydes are an aldehyde with a chain length containing between 6 and 12 carbon atoms. Thus, 5-decenal is considered to be a fatty aldehyde lipid molecule. 5-decenal is practically insoluble (in water) and an extremely weak acidic compound (based on its pKa). 5-decenal can be found in coriander, which makes 5-decenal a potential biomarker for the consumption of this food product.
7-Dodecenal
7-dodecenal is a member of the class of compounds known as medium-chain aldehydes. Medium-chain aldehydes are an aldehyde with a chain length containing between 6 and 12 carbon atoms. 7-dodecenal is practically insoluble (in water) and an extremely weak acidic compound (based on its pKa). 7-dodecenal can be found in coriander, which makes 7-dodecenal a potential biomarker for the consumption of this food product.
trans-Octen-2-al
Trans-octen-2-al, also known as (E)-2-octenal or 2-octenal, (E)-isomer, is a member of the class of compounds known as medium-chain aldehydes. Medium-chain aldehydes are an aldehyde with a chain length containing between 6 and 12 carbon atoms. Thus, trans-octen-2-al is considered to be a fatty aldehyde lipid molecule. Trans-octen-2-al is practically insoluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). Trans-octen-2-al can be found in ginger and potato, which makes trans-octen-2-al a potential biomarker for the consumption of these food products.
Tamarindienal
Tamarindienal is a member of the class of compounds known as medium-chain aldehydes. Medium-chain aldehydes are an aldehyde with a chain length containing between 6 and 12 carbon atoms. Tamarindienal can be found in tamarind, which makes tamarindienal a potential biomarker for the consumption of this food product.
(E,E)-2,4-heptadienal
2,4-Heptadienal or (E,E)-2,4-heptadienal belongs to the class of organic compounds known as medium-chain aldehydes. These are an aldehyde with a chain length containing between 6 and 12 carbon atoms. Thus, 2,4-heptadienal is considered to be a fatty aldehyde. 2,4-heptadienal is also known as polyunsaturated aldehyde. These compounds are classified by an aldehyde group covalently bound to long carbon chains containing two or more carbon-carbon double bonds. 2,4-heptadienal is a very hydrophobic molecule, practically insoluble in water, and relatively neutral. 2,4-heptadienal is an aldehydic, cake, and cinnamon tasting compound. 2,4-heptadienal has been detected, but not quantified in, several different foods, such as evergreen blackberries, cabbages, broccoli, corns, and tortilla chips. This could make 2,4-heptadienal a potential biomarker for the consumption of these foods. 2,4-heptadienal is also used as a flavoring additive in cigarettes.