EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

2-octen-4-one
(E)-oct-2-en-4-one

Supplier Sponsors

Name:(E)-oct-2-en-4-one
CAS Number: 4643-27-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:225-071-7
FDA UNII:C9NB51LMXT
Nikkaji Web:J297.862H
MDL:MFCD00061023
CoE Number:2313
XlogP3-AA:2.10 (est)
Molecular Weight:126.19878000
Formula:C8 H14 O
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1129 2-octen-4-one
FLAVIS Number:07.082 (Old)
DG SANTE Food Flavourings:07.082 oct-2-en-4-one
FEMA Number:3603 2-octen-4-one
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2-OCTEN-4-ONE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 96.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 179.00 to 180.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.897000 mm/Hg @ 25.00 °C. (est)
Flash Point: 136.00 °F. TCC ( 57.78 °C. )
logP (o/w): 2.157 (est)
Shelf Life: 12.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 water, 1045 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: yeasty
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
yeasty jammy tropical fruity mushroom metallic
Odor Description:at 1.00 % in dipropylene glycol. yeast jam preserves tropical fruit mushroom metallic
yeasty fruity mushroom metallic bready pineapple horseradish earthy
Odor Description:at 1.00 %. Yeasty, fruity, mushroom, metallic, bready, pineapple, horseradish, earthy
Mosciano, Gerard P&F 26, No. 3, 80, (2001)
Flavor Type: vegetable
vegetable green earthy horseradish fishy earthy ketonic onion musty tropical yeasty bready mushroom fermented
Taste Description: at 2.00 ppm. Vegetable green earthy, horseradish, anchovy, earthy, ketonic, onion, musty, tropical lift, yeasty, bready, mushroom, fermented
Mosciano, Gerard P&F 26, No. 3, 80, (2001)
Odor and/or flavor descriptions from others (if found).
R C Treatt & Co Ltd
2-Octen-4-one Halal, Kosher
Odor Description:green/fruity, pineapple/tropical, ‘dried apricot’
Taste Description:green
Used in flavours for confectionery at 5ppm, in dairy products and beverages at 1ppm. Council of Europe limits: Foods (2 ppm); Beverages (1 ppm).
FCI SAS
2-OCTEN-4-ONE
Odor Description:Very powerful green fruity
Taste Description:reminiscent of mangos
 
Cosmetic Information:
None found
 
Suppliers:
Alfrebro
2-OCTEN-4-ONE NATURAL
Alfrebro
2-OCTEN-4-ONE
BOC Sciences
For experimental / research use only.
2-OCTEN-4-ONE 96.0%
Endeavour Specialty Chemicals
2-Octen-4-one 98% F&F
Speciality Chemical Product Groups
FCI SAS
2-OCTEN-4-ONE
Odor: Very powerful green fruity
Flavor: reminiscent of mangos
Frutarom
2 OCTEN-4-ONE
Kingchem Laboratories
2 OCTEN 4 ONE
Odor: Very powerful green fruity odor reminiscent of mangos
M&U International
2-Octen-4-one, Kosher
Natural Advantage
Octen-4-one, 2- Nat
Flavor: fruity, jammy, ripe, sweet, tropical, vegetative
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries
Penta International
2-OCTEN-4-ONE, Kosher
Penta International
2-OCTEN-4-ONE, NATURAL, Kosher
R C Treatt & Co Ltd
2-Octen-4-one
Halal, Kosher
Odor: green/fruity, pineapple/tropical, ‘dried apricot’
Flavor: green
Used in flavours for confectionery at 5ppm, in dairy products and beverages at 1ppm. Council of Europe limits: Foods (2 ppm); Beverages (1 ppm).
Riverside Aromatics
2-OCTEN-4-ONE, NATURAL
Robinson Brothers
2-Octen-4-one F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-Octen-4-one
Sigma-Aldrich: Aldrich
For experimental / research use only.
2-Octen-4-one
Soda Aromatic
2-Octen-4-one
Synerzine
2-Octen-4-one
TCI AMERICA
For experimental / research use only.
2-Octen-4-one >96.0%(GC)
Vigon International
Oct-2-en-4-one Natural
WholeChem
2-Octen-4-one
 
Safety Information:
Preferred SDS: View
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2-octen-4-one usage levels up to:
  0.2000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.85 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 3.00 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 12
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -1.00000
beverages(alcoholic): -1.00000
breakfast cereal: --
cheese: --
chewing gum: -10.00000
condiments / relishes: --
confectionery froastings: -5.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: -1.00000
fruit ices: --
gelatins / puddings: -1.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: -1.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on Flavouring Group Evaluation 204 (FGE.204): Consideration of genotoxicity data on representatives for 18 mono-unsaturated, aliphatic, a,ß-unsaturated ketones and precursors from chemical subgroup 1.2.1 of FGE.19 by EFSA
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):4643-27-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5365891
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
(E)-oct-2-en-4-one
Chemidplus:0004643270
 
References:
 (E)-oct-2-en-4-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:4643-27-0
Pubchem (cid):5365891
Pubchem (sid):135264099
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
HMDB (The Human Metabolome Database):HMDB31301
FooDB:FDB003353
Export Tariff Code:2914.19.9090
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
gentiana lutea root extract
FL/FR
alliaceous
alliaceous
dibutyl sulfide
FL/FR
dipropyl disulfide
FL/FR
balsamic
bornyl formate
FL/FR
ethyl alpha-acetyl cinnamate
FL/FR
iso
propyl cinnamate
FL/FR
berry
berry fragrance
FR
blueberry fragrance
FR
blueberry specialty
FR
caramellic
2-iso
butyl-3-methyl pyrazine
FL/FR
maltyl isobutyrate
FL/FR
strawberry furanone acetate
FL/FR
chocolate
2,4,5-
trimethyl thiazole
FL/FR
citrus
grapefruit specialty
FR
2-
heptanol
FL/FR
methyl heptenone
FL/FR
coconut
delta-
heptalactone
FL/FR
coumarinic
phthalide
FL/FR
earthy
1-
nonen-3-ol
FL/FR
1-
octen-3-ol
FL/FR
ethereal
2-
methyl valeraldehyde
FL/FR
iso
propyl formate
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
fermented
butyl laevo-lactate
FL/FR
propyl nonanoate
FL/FR
floral
acetal 318
FR
para-
anisyl butyrate
FL/FR
blue lagoon fragrance
FR
cassis specialty
FR
black
currant bud concrete
FL/FR
damascate
FR
6,8-
dimethyl-2-nonanol
FR
ethyl linalyl acetate
FR
iso
eugenyl ethyl acetal
FR
frangipani specialty
FR
hibiscus fragrance
FR
alpha-
ionone
FL/FR
iris specialty
FR
jasmin fragrance
FR
jasmin specialty
FR
linalool oxide
FL/FR
octyl acetate
FL/FR
phenethyl acetate
FL/FR
phenethyl butyrate
FL/FR
2-
phenyl propyl acetate
FL/FR
rhodinyl butyrate
FL/FR
rhodinyl isobutyrate
FL/FR
rose butanoate
FL/FR
(Z)-
rose oxide
FL/FR
styralyl isobutyrate
FL/FR
fruity
allyl cyclohexyl propionate
FL/FR
almond specialty
FR
amyl formate
FL/FR
iso
amyl isovalerate
FL/FR
apple pear fragrance
FR
apricot peach fragrance
FR
apricot specialty
FR
iso
butyl isobutyrate
FL/FR
butyl isobutyrate
FL/FR
neo
caspirene
FL/FR
wild
cherry fragrance
FR
ethyl (Z)-4-heptenoate
FL/FR
ethyl 3,5,5-trimethyl hexanoate
FR
fruit fragrance
FR
heptyl butyrate
FL/FR
kiwi specialty
FR
lippia javanica leaf oil
FR
lychee fragrance
FR
methyl cyclohexyl acetate
FR
papaya fragrance
FR
papaya specialty
FR
passion fruit fragrance
FR
peach cyclopentanone
FR
2-
pentyl furan
FL/FR
strawberry furanone butyrate
FL/FR
tropical fruit specialty
FR
tropical indene
FR
tropical ionone
FL/FR
tropical thiazole
FL/FR
tropical trithiane
FL/FR
fungal
methyl 2-furoate
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
allyl phenethyl ether
FR
iso
butyl methyl ketone
FL/FR
2-iso
butyl thiazole
FL/FR
cortex pyridine
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
galbanum decatriene
FL/FR
galbanum specialty
FR
geranium absolute
FL/FR
geranium thiazole
FL/FR
heptanal dimethyl acetal
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-2-hexenoate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
hexen-1-yl oxypropane nitrile
FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
hexyl hexanoate
FL/FR
(Z)-
leaf acetal
FL/FR
methyl heptine carbonate
FL/FR
nerol oxide
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
1-
penten-3-ol
FL/FR
phenoxyethyl isobutyrate
FL/FR
1-
phenyl-2-pentanol
FL/FR
herbal
barosma betulina leaf oil
FL/FR
3-
butylidene phthalide
FL/FR
(S)-
campholene acetate
FL/FR
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
(E)-6-
methyl-3-hepten-2-one
FL/FR
1-
octen-3-yl acetate
FL/FR
2-
pentyl acetate
FL/FR
thymyl methyl ether
FL/FR
viridiflorol
FL/FR
licorice
glycyrrhiza glabra root extract
FL/FR
metallic
1,4-
dipentyl-6,8-dioxabicyclo(3.2.1)octane
FR
mushroom
1-
octen-3-yl butyrate
FL/FR
musty
cocoa butenal
FL/FR
nutty
2-
methyl-3-propyl pyrazine
FL/FR
spicy
bubble gum fragrance
FR
sulfurous
buchu mercaptan
FL/FR
cassis pentanone
FL/FR
lychee mercaptan acetate
FL/FR
3-(
methyl thio) hexanol
FL/FR
passiflora acetate
FL/FR
S-
tropical 2-thiobutyrate
FL/FR
4-
tropical oxathiane
FL/FR
tropical
cis-
galbanum oxathiane
FL/FR
hexyl 2-methyl-3-pentenoate
FL/FR
3-
nonen-4-olide
FL/FR
passiflora edulis fruit extract
FL/FR
passiflora edulis fruit water
FL/FR
pina colada fragrance
FR
psidium guajava fruit extract
FL/FR
triflaige A
FR
tropical 3-thiobutyrate
FL/FR
waxy
octyl isobutyrate
FL/FR
woody
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
For Flavor
No flavor group found for these
benzyl disulfide
FL
bornyl formate
FL/FR
neo
caspirene
FL/FR
S-(2,5-
dimethyl-3-furyl) ethane thioate
FL
ethyl 2-(methyl thio) acetate
FL
ethyl 3-octenoate
FL
ethyl alpha-acetyl cinnamate
FL/FR
methyl 2-(methyl thio) acetate
FL
(E)-6-
methyl-3-hepten-2-one
FL/FR
3-
nonen-4-olide
FL/FR
2-
phenyl propyl acetate
FL/FR
S-
prenyl thioisobutyrate
FL
S-
prenyl thioisovalerate
FL
propyl nonanoate
FL/FR
sorbyl propionate
FL
styralyl isobutyrate
FL/FR
S-
tropical 2-thiobutyrate
FL/FR
viridiflorol
FL/FR
allyl thiohexanoate
FL
alliaceous
alliaceous
allyl thiopropionate
FL
dipropyl disulfide
FL/FR
tropical thiazole
FL/FR
anisic
para-
anisyl butyrate
FL/FR
balsamic
iso
propyl cinnamate
FL/FR
buttery
butyl laevo-lactate
FL/FR
camphoreous
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
caramellic
methyl 2-furoate
FL/FR
strawberry furanone acetate
FL/FR
celery
3-
butylidene phthalide
FL/FR
cheesy
methyl ketones
FL
coffee
diisoamyl thiomalate
FL
coumarinic
phthalide
FL/FR
creamy
octyl isobutyrate
FL/FR
triacetin
FL
dairy
2-
pentyl acetate
FL/FR
earthy
2-
methyl-3-propyl pyrazine
FL/FR
1-
nonen-3-ol
FL/FR
floral
alpha-
ionone
FL/FR
rhodinyl butyrate
FL/FR
rhodinyl isobutyrate
FL/FR
tropical ionone
FL/FR
fruity
allyl cyclohexyl propionate
FL/FR
amyl formate
FL/FR
iso
butyl isobutyrate
FL/FR
butyl isobutyrate
FL/FR
black
currant bud concrete
FL/FR
ethyl (Z)-4-heptenoate
FL/FR
2-
heptanol
FL/FR
2,4-
hexadien-1-ol
FL
(Z)-3-
hexen-1-yl (E)-2-hexenoate
FL/FR
hexyl 2-methyl-3-pentenoate
FL/FR
hexyl hexanoate
FL/FR
3-
mercaptohexyl hexanoate
FL
passion fruit distillates
FL
phenethyl butyrate
FL/FR
1-
phenyl-2-pentanol
FL/FR
iso
propyl formate
FL/FR
rose butanoate
FL/FR
strawberry furanone butyrate
FL/FR
4-
tropical oxathiane
FL/FR
tropical trithiane
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
iso
amyl isovalerate
FL/FR
iso
butyl methyl ketone
FL/FR
2-iso
butyl thiazole
FL/FR
2-iso
butyl-3-methyl pyrazine
FL/FR
cassis pentanone
FL/FR
cocoa butenal
FL/FR
cortex pyridine
FL/FR
cynara scolymus leaf extract
FL
dibutyl sulfide
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
ethyl (E,Z)-2,4-decadienoate
FL/FR
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
galbanum decatriene
FL/FR
cis-
galbanum oxathiane
FL/FR
gentiana lutea root extract
FL/FR
geranium absolute
FL/FR
geranium thiazole
FL/FR
heptanal dimethyl acetal
FL/FR
heptyl butyrate
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
2-
hexyl pyridine
FL
horseradish oil
FL
(Z)-
leaf acetal
FL/FR
linalool oxide
FL/FR
methyl heptenone
FL/FR
methyl heptine carbonate
FL/FR
3-
methyl pyridine
FL
4-
methyl thiazole
FL
nerol oxide
FL/FR
1-
octen-3-yl acetate
FL/FR
4-
penten-1-yl acetate
FL
1-
penten-3-ol
FL/FR
2-
pentyl furan
FL/FR
phenoxyethyl isobutyrate
FL/FR
propylene glycol acetone ketal
FL
(Z)-
rose oxide
FL/FR
herbal
barosma betulina leaf oil
FL/FR
buchu oil fractions
FL
honey
phenethyl acetate
FL/FR
jammy
(S)-
campholene acetate
FL/FR
maltyl isobutyrate
FL/FR
juicy
lychee mercaptan acetate
FL/FR
lactonic
delta-
heptalactone
FL/FR
licorice
glycyrrhiza glabra root extract
FL/FR
metallic
3-(
methyl thio) hexanol
FL/FR
mushroom
1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
musty
thymyl methyl ether
FL/FR
nutty
2,4,5-
trimethyl thiazole
FL/FR
radish
horseradish flavor
FL
sulfurous
broccoli flavor
FL
buchu mercaptan
FL/FR
methyl 2-(methyl thio) butyrate
FL
methyl thiomethyl butyrate
FL
tropical 3-thiobutyrate
FL/FR
tropical
anacardium occidentale fruit puree
FL
3-
mercaptohexyl butyrate
FL
passiflora acetate
FL/FR
passiflora edulis fruit extract
FL/FR
passiflora edulis fruit water
FL/FR
psidium guajava fruit extract
FL/FR
vegetable
2-
methyl valeraldehyde
FL/FR
waxy
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
octyl acetate
FL/FR
 
Potential Uses:
FRapricot
FLbeverage
FLbread
FLcabbage
FRcelery
FRcherry
FLchive
 confection
FLdairy
 fruit tropical fruit
FRfungus
FLhorseradish
 jam
FLleek
 melon watermelon muskmelon cantaloupe
FRpeach
FRpineapple
FLpotato
FRraspberry
FRstrawberry
FLtomato
 
Occurrence (nature, food, other):note
 bread wheat bread
Search PMC Picture
 hazelnut roasted hazelnut
Search Trop Picture
 
Synonyms:
 butyl propenyl ketone
 oct-2-en-4-one
(2E)-oct-2-en-4-one
(E)-oct-2-en-4-one
2 octen 4 one
(2E)-2-octen-4-one
2-octen-4-one 96% trans
2-octen-4-one natural
 octen-4-one-2
 propenyl butyl ketone
 
 
Notes:
Flavouring ingredient. Present in roasted hazelnut and white bread
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