TRIDECANAL - CAS 10486-19-8
Category:
Flavor & Fragrance
Product Name:
TRIDECANAL
Synonyms:
TRIDECANAL
CAS Number:
10486-19-8
Molecular Weight:
198.34
Molecular Formula:
C13H26O
COA:
Inquire
MSDS:
Inquire
Olfactive Family:
Waxy
FEMA:
4335
Odor description:
A powerful waxy, citrus odor, with a hint of grapefruit peel.
Taste description:
Waxy, characteristic citrus peel.
Chemical Structure
CAS 10486-19-8 TRIDECANAL

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Reference Reading


1.Potentially important nighttime heterogeneous chemistry: NO3 with aldehydes and N2O5 with alcohols.
Iannone R1, Xiao S, Bertram AK. Phys Chem Chem Phys. 2011 Jun 7;13(21):10214-23. doi: 10.1039/c1cp20294d. Epub 2011 Apr 21.
We report the first measurements of the reactive uptake of NO(3) with condensed-phase aldehydes. Specifically, we studied NO(3) uptake on solid tridecanal and the uptake on liquid binary mixtures containing tridecanal and saturated organic molecules (diethyl sebacate, dioctyl sebacate, and squalane) which we call matrix molecules. Uptake on the solid was shown to be efficient, where γ = (1.6 ± 0.8) × 10(-2). For liquid binary mixtures the reactivity of aldehyde depended on the matrix molecule. Assuming a bulk reaction, H(matrix)√(D(matrix)k(2°,aldehyde)) varied by a factor of 2.6, and assuming a surface reaction H(matrix)(S)K(matrix)(S)k(2°,aldehyde)(S) varied by a factor of 2.9, where H(matrix)√(D(matrix)k(2°,aldehyde)) and H(matrix)(S)K(matrix)(S)k(2°,aldehyde)(S) are constants extracted from the data using the resistor model. By assuming either a bulk or surface reaction, the atmospheric lifetimes for aldehydes were estimated to range from 1.
2.Characterization of the odor-active volatiles in citrus Hyuganatsu (Citrus tamurana Hort. ex Tanaka).
Choi HS1, Kondo Y, Sawamura M. J Agric Food Chem. 2001 May;49(5):2404-8.
The volatile components of Hyuganatsu (Citrus tamurana Hort. ex Tanaka) peel oil, isolated by cold-pressing, were investigated by chemical and sensory analyses. According to chemical analysis by GC and GC-MS, limonene (84.0%) was the most abundant compound, followed by gamma-terpinene (6.9%), myrcene (2.2%), alpha-pinene (1.2%), and linalool (1.0%). Monoterpene hydrocarbons were predominant in Hyuganatsu peel oil. The odor-active volatiles in Hyuganatsu flavor were studied by GC-olfactometry and omission tests. The characteristic flavor was present in the oxygenated fraction. Flavor dilution (FD) factors of the volatile flavor components of the Hyuganatsu cold-pressed oil were determined by aroma extraction dilution analysis (AEDA). Furthermore, relative flavor activity was investigated by means of FD factor and weight percent. Ten kinds of odor compounds having Hyuganatsu-like aroma were detected by AEDA: limonene, linalool, octanol, neral, neryl acetate, tridecanal, trans-carveol, cis-nerolidol, trans,trans-farnesyl acetate, and trans,trans-farnesol.
3.Functionalization vs. fragmentation: n-aldehyde oxidation mechanisms and secondary organic aerosol formation.
Chacon-Madrid HJ1, Presto AA, Donahue NM. Phys Chem Chem Phys. 2010 Nov 14;12(42):13975-82. doi: 10.1039/c0cp00200c. Epub 2010 Sep 20.
Because of their relatively well-understood chemistry and atmospheric relevance, aldehydes represent a good model system for carbon-carbon fragmentation reactions in organic-aerosol aging mechanisms. Small aldehydes such as ethanal and propanal react with OH radicals under high NO(x) conditions to form formaldehyde and ethanal, respectively, with nearly unit yield. CO(2) is formed as a coproduct. This path implies the formation of the C(n-1) aldehyde, or an aldehyde with one fewer methylene group than the parent. However, as the carbon number of the n-aldehyde increases, reaction with the carbon backbone becomes more likely and the C(n-1) formation path becomes less important. In this work we oxidized n-pentanal, n-octanal, n-undecanal and n-tridecanal with OH radicals at high NO(x). The C(n-1) aldehyde molar yields after the peroxyl radical + NO reaction were 69 ± 15, 36 ± 10, 16 ± 5 and 4 ± 1%, respectively. Complementary structure-activity relationship calculations of important rate constants enable estimates of branching ratios between several intermediates of the C(n)n-aldehyde reaction with OH: C(n) peroxyacyl nitrate versus C(n) alkoxyacyl radical formation, C(n-1) alkyl nitrate versus C(n-1) alkoxy radical, and C(n-1) aldehyde formation versus isomerization products.
4.Comparison of the reactivity of tetradecenoic acids, a triacsin, and unsaturated oximes with four purified Saccharomyces cerevisiae fatty acid activation proteins.
Knoll LJ1, Schall OF, Suzuki I, Gokel GW, Gordon JI. J Biol Chem. 1995 Aug 25;270(34):20090-7.
Saccharomyces cerevisiae contains at least five acyl-CoA synthetases (fatty acid activation proteins, or Faaps). Four FAA genes have been recovered to date. Recent genetic studies indicate that Faa1p and Faa4p are involved in the activation of imported fatty acids, while Faa2p activates endogenous pools of fatty acids. We have now purified Faa4p from S. cerevisiae and compared its fatty acid substrate specificity in vitro with the specificities of purified Faa1p, Faa2p, and Faa3p. Among C8-C18 saturated fatty acids, Faa4p and Faa1p both prefer C14:0. Surveys of C14 fatty acids with single cis-double bonds at C2-C12 indicated that Faa4p and Faa1p prefer Z9-tetradecenoic acid, although Faa4p's preference is much greater and also evident in C16 and C18 fatty acids. Faa4p's selectivity for fatty acids with a C9-C10 cis-double bond is a feature it shares with Faa3p and is notable since in yeast Ole1p, a microsomal cis-delta 9 desaturase, accounts for de novo production of monoenoic acyl-CoAs from saturated acyl-CoA substrates.