Decenal, -2-, odor profile

Examples are (E)-2-hexenal and (E)-2-decenal which have clearly different odor profiles (cf. Fig. 5.2 a and 5.2 f). If the ratio of the odor intensities is approximately one, the odor notes of both aldehydes can be recognized in the odor profile of the mixture (Fig. 5.2 d). But if the dominating odor intensity is that of the decenal (Fig. 5.2 b), or of the hexenal (Fig. 5.2 e), that particular note determines the odor profile of the mixture. 

Fig. 5.2. Odor profiles of (E)-2-decenal (D), (E)-2-hexenal (H) and mixtures of both aldehydes (according to Laing and Willcox, 1983). The following concentrations (mg/kg) dissolved in di-2-ethylhexyl-phthalate were investigated 50 (D) 2 (H ) 3.7 (H ) 11 (H ) and 33...

The mixture in Fig. 5.2, c gives a new odor profile because definite features of the decenal (stale, paint-like, rancid) and the hexenal (like apples, almonds, sweet) can no longer be recognized in it. The examples show clearly that the aroma profiles of foods containing the same aroma substances can be completely dissimilar owing to quantitative differences. For example, changes in the recipe or in the production process which cause alterations in the concentrations of the aroma substances can interfere with the balance in such a way that an aroma profile with unusual characteristics is obtained. ... 

WOF) of cooked meat is a well-known example in the food industry. Quantitative results of odorants contiibuting to the off-flavor are indispensable for obtaining reliable data about changes in the aroma profile. Using this approach, hexanal and franx-4,5-epoxy-(E)-2-decenal have recently been found to be the main contributors of WOF (48). 

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See also in sourсe #XX -- [ ]

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