(E,E)-2,4-Decadienal is an aromatic substance found in butter, cooked beef, fish, potato chips, roasted peanut,buckwheat and wheat bread crumb.
In an isolated state, it smells of deep fat flavor, characteristic of chicken aroma (at 10ppm). At lower concentration, it has the odor of citrus, orange or grapefruit.
It might be carcinogenic. It has been used as aroma in the EU, but use restrictions apply until the required data have been submitted.
^"2,4-decadienal - Compound Summary". PubChem Compound. USA: National Center for Biotechnology Information. 27 March 2005. Identification and Related Records. Retrieved 7 October 2011.
^Janes D, Kantar D, Kreft S, Prosen H (2008). "Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS". Food Chemistry. 112: 120–124. doi:10.1016/j.foodchem.2008.05.048.
^Nicoline Vermeulena; Michael Czernyb; Michael G. Gänzlea; Peter Schieberleb & Rudi F. Vogel (2007). "Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation". Journal of Cereal Science. 45 (1): 78–87. doi:10.1016/j.jcs.2006.07.002.