trans-2-Dodecenal (FEMA# 402, CAS# 20407-84-5) forms a key part of cilantro flavors. It is usually the second ingredient, after trans-2-decenal, which is even more strongly characteristic of fresh coriander leaves. It also performs a number of other very different, but equally useful roles. In savory flavors, where there is an aspect of cooked or fried oil, it helps to build an attractive fried note. It reduces the reliance on 2,4-decadienal, which can easily introduce an unpleasantly oxidized nuance. In citrus flavors, trans-2-dodecenal can lift all categories, but it is especially good in mandarin and tangerine profiles. The final role is much more subtle but, at a low level, it adds an attractive skin note to fruit flavors.
Read this article in Perfumer & Flavorist+'s April 2024 issue.
Note that the dose rates given throughout this article are the levels suggested for use in flavors intended to be dosed at 0.05% in ready-to-drink beverages or a simple bouillon.
trans-2-Dodecenal is obviously highest in fried chicken, where 80 ppm is not excessive.Adobe Stock
Savory Flavors
Bacon: Cooked fat is a key aspect of bacon flavors. trans-2-Dodecenal enhances this character and reduces the reliance on 2,4-decadienal. Twenty ppm is a good starting level in fried bacon flavors.
Beef, Roast: The effect in roast beef flavors is quite similar, but the level is lower, around 10 ppm.
Chicken: The level in chicken flavors depends totally on the style of flavor. It is obviously highest in fried chicken, where 80 ppm is not excessive.
Cilantro: trans- 2-Dodecenal forms a neat partnership with trans-2-decenal in cilantro flavors, adding depth and authenticity at around 1,000 ppm.
Garlic, Fried: This raw material forms part of an attractive “fried” combination in fried garlic flavors at around 200 ppm.
Grill: Grill flavors are different, but the effect of trans-2-dodecenal is similar to that in fried flavors. Two hundred ppm is a good level.
Onion, Fried: Fried onion flavors are similar to fried garlic flavors, but a little more restrained. One hundred ppm works well.
Pizza Crust: Bread flavors, especially pizza crust flavors benefit from the addition of trans-2-dodecenal at levels in the region of 50 ppm.
Potato, Fried: Fried, French fried and sauteed potatoes just need a moderate fried note. trans-2-Dodecenal plays a great role, adding complexity and depth at around 50 ppm.
Seafood: Seafood flavors, especially lobster and shrimp, only need a hint of fried note. Twenty ppm is a good place to start.
Smoke: The same could obviously be said of smoke flavors, but trans-2-dodecenal adds complexity and realism at 20 ppm.
Soy Sauce: Soy sauce flavors are also not obviously fried in profile, but this ingredient still adds depth and authenticity at 20 ppm.
Citrus Flavors
Clementine and Tangerine: trans-2-Dodecenal is a perfect ingredient for clementine and tangerine flavors, lifting them out of the ordinary. Although the obvious note is cilantro, it shades strongly towards the citrus note of the sinensals. Levels vary, but 25 ppm is a good starting point
Grapefruit: Many grapefruit flavors already have too much in common with orange flavors, so this raw material needs to be used with more caution. Start at 10 ppm to 15 ppm.
Kalamansi: Kalamansi flavors are the best use of trans-2-dodecenal within the citrus category. One hundred ppm works perfectly.
Mandarin: Slightly lower levels work well in Mandarin flavors, around 60 ppm, depending on the level of dimethyl anthranilate.
Orange, Bitter: trans-2-dodecenal pairs well with the floral notes in bitter orange flavors. Levels vary, but 30 ppm is generally reasonable.
Orange, Sweet: High levels of trans-2-dodecenal can push orange flavors distinctly in the direction of tangerine. This may often be a good thing, in which case use levels around 20 ppm. If a tangerine note is to be avoided, 10 ppm works well.
Yuzu: Yuzu flavors are tricky to create, in part because the natural fruit is so scarce. Thirty ppm of trans-2-dodecenal is always beneficial.
trans-2-Dodecenal forms a key part of cilantro flavors, adding depth and authenticity at around 1,000 ppm.Adobe Stock
Other Fruit Flavors
Apple: Levels in non-citrus fruit flavors are quite difficult to get right, and it is best to start cautiously. As little as 2 ppm enhances the skin notes in apple flavors.
Apricot and Peach: The same 2 ppm level has a similar effect in apricot and peach flavors. It does not affect the “furry” aspect of the skin note, but it does work in a more general sense.
Blueberry: The level in blueberry flavors varies wildly. Two ppm, once again, works well in very traditional flavors, but much higher levels are very interesting in wild blueberry flavors.
Cranberry: Higher levels can also be tried, cautiously, in cranberry flavors, significantly enhancing the skin notes.
Grape, Concord: The same comments also apply to Concord grape flavors, with levels up to 10 ppm working well.
Dairy Flavors
Butter: This ingredient might seem a little unlikely in the context of dairy flavors, but it adds a little edge of sharpness to contrast with the dominant sweet and creamy notes. Five ppm works well in fresh butter flavors.
Cheese: The same effect, and the same 5 ppm level, are effective in all categories of cheese flavors, especially blue cheese flavors.
Cream and Fresh Milk: Levels of trans-2-dodecenal around 5 ppm are also ideal in fresh milk and fresh cream flavors, perhaps edging a little higher if there is a faint hint of sourness to a cream flavor.
Milk, Condensed: The one exception in his category is condensed milk flavors. Levels vary, but can certainly be edged higher in more assertive profiles.
trans-2-Dodecenal might seem a little unlikely in the context of dairy flavors, but it adds a little edge of sharpness to contrast with the dominant sweet and creamy notes.Adobe Stock
Other Flavors
Cocoa: There is a dry edge to good cocoa which can be difficult to capture in a flavor. Five ppm of trans-2-dodecenal is distinctly helpful.
Corn, Toasted: Toasted corn flavors come in different styles, depending on the intended end product, corn flakes or chips. Fifty ppm of trans-2-dodecenal adds an interesting edge in both instances.
Ginger: Most ginger flavors rely mainly on natural ginger oils and oleoresins. Fifteen ppm of this raw material lifts the profile and adds a subtle hint of citrus.
Peanut: trans-2-Dodecenal can be used in all nut flavors, helping to offset some of the fatty and roasted ingredients. It is most effective in peanut flavors at around 10 ppm.
