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

(E,E)-2,4-heptadien-1-ol
trans-2-trans-4-heptadien-1-ol

Sponsors

Name:(2E,4E)-hepta-2,4-dien-1-ol
CAS Number: 33467-79-7Picture of molecule3D/inchi
% from:92.00% to 99.90%
ECHA EINECS - REACH Pre-Reg:251-535-3
FDA UNII:9954PJF37O
Nikkaji Web:J110.426H
Beilstein Number:2070121
MDL:MFCD00014049
XlogP3-AA:1.50 (est)
Molecular Weight:112.17184000
Formula:C7 H12 O
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:(E,Z)-2,4-heptadien-1-ol 0.10% to 8.00%
Category:flavoring 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:1784 2,4-heptadien-1-ol
FLAVIS Number:02.153 (Old)
DG SANTE Food Flavourings:02.153 (2E,4E)-hepta-2,4-dien-1-ol
FEMA Number:4127 trans-2-trans-4-heptadien-1-ol
FDA Mainterm: TRANS-2-TRANS-4-HEPTADIEN-1-OL
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:0.87100 to 0.88100 @ 25.00 °C.
Pounds per Gallon - (est).: 7.248 to 7.331
Refractive Index:1.49100 to 1.50100 @ 20.00 °C.
Boiling Point: 68.00 °C. @ 0.50 mm Hg
Boiling Point: 80.00 °C. @ 14.00 mm Hg
Vapor Pressure:0.326000 mm/Hg @ 25.00 °C. (est)
Vapor Density:>1 ( Air = 1 )
Flash Point: 174.00 °F. TCC ( 78.89 °C. )
logP (o/w): 1.768 (est)
Soluble in:
 alcohol
 water, slightly
 water, 8513 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: fatty
Odor Strength:medium ,
recommend smelling in a 1.00 % solution or less
green fruity nutty cheesy
Odor Description:at 1.00 % in dipropylene glycol. green fruity nutty cheese
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
2,4-HEPTADIEN-1-OL ≥92.0% (trans,trans), Kosher
Odor Description:A fatty, cheesy odor with nutty almond-like undertones
Taste Description:fatty
Can be used in nut or spice blends.
 
Cosmetic Information:
None found
 
Suppliers:
Bedoukian Research
2,4-HEPTADIEN-1-OL
≥92.0% (trans,trans), Kosher
Odor: A fatty, cheesy odor with nutty almond-like undertones
Flavor: fatty
Can be used in nut or spice blends.
BOC Sciences
For experimental / research use only.
2,4-Heptadien-1-ol
Parchem
(E,E)-2,4-heptadien-1-ol
Penta International
2,4-HEPTADIEN-1-OL
Santa Cruz Biotechnology
For experimental / research use only.
(e,e)-2,4-Heptadien-1-ol
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 23 - Do not breath vapour.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
 
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: flavoring agents
Recommendation for (E,E)-2,4-heptadien-1-ol usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.061 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (μg/capita/day)
Structure Class: I
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: 22
 average usual ppmaverage maximum ppm
baked goods: 10.0000050.00000
beverages(nonalcoholic): 5.0000025.00000
beverages(alcoholic): --
breakfast cereal: 5.0000025.00000
cheese: 7.0000035.00000
chewing gum: --
condiments / relishes: 5.0000025.00000
confectionery froastings: 10.0000050.00000
egg products: --
fats / oils: 5.0000025.00000
fish products: 2.0000010.00000
frozen dairy: 7.0000035.00000
fruit ices: 10.0000050.00000
gelatins / puddings: 5.0000025.00000
granulated sugar: --
gravies: 20.00000100.00000
hard candy: --
imitation dairy: 7.0000035.00000
instant coffee / tea: --
jams / jellies: 5.0000025.00000
meat products: 2.0000010.00000
milk products: 7.0000035.00000
nut products: --
other grains: 5.0000025.00000
poultry: 2.0000010.00000
processed fruits: 7.0000035.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 5.0000025.00000
snack foods: 10.0000050.00000
soft candy: --
soups: 5.0000025.00000
sugar substitutes: --
sweet sauces: 5.0000025.00000
 
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):
Flavouring Group Evaluation 203: alpha,beta-Unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double bonds and with or without additional non-conjugated double bonds
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 203, Revision 1 (FGE.203Rev1): a,-Unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-conjugated double-bonds
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): a,-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-conjugated double-bonds
View page or View pdf
EPI System: View
EPA Substance Registry Services (TSCA):33467-79-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5367391
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
(2E,4E)-hepta-2,4-dien-1-ol
Chemidplus:0033467797
 
References:
 (2E,4E)-hepta-2,4-dien-1-ol
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):5367391
Pubchem (sid):135074568
Pherobase:View
 
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):HMDB32301
FooDB:FDB009544
Export Tariff Code:2905.29.9000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
balsamic
fir carboxylate
FR
fatty
hexyl pivalate
FR
floral
alpha-
amyl cinnamaldehyde diethyl acetal
FR
gamma-
damascone
FR
6,8-
dimethyl-2-nonanol
FR
lily propanol
FR
fruity
allyl amyl glycolate
FR
ethyl 2-cyclohexyl propionate
FR
ethyl 3,5,5-trimethyl hexanoate
FR
heptanal cyclic ethylene acetal
FR
(Z)-3-
hexen-1-yl 2-methyl-2-pentenoate
FR
nerolidyl isobutyrate
FR
rhubarb undecane
FR
tropical indene
FR
green
acetaldehyde methyl hexyl acetal
FR
green dioxolane
FR
alpha-
hexyl cinnamaldehyde dimethyl acetal
FR
violet dienyne
FR
herbal
tricyclodecyl acetate
FR
woody
verdoxan
FR
woody acetate
FR
For Flavor
No flavor group found for these
allyl tiglate
FL
9-
decen-2-one
FL
epoxy-2-decenal
FL
furfuryl hexanoate
FL
2,4-
heptadien-1-ol
FL
hexanal butane-2,3-diol acetal
FL
2-
hexenal
FL
2-
hexenal diethyl acetal
FL
hexyl (E)-2-hexenoate
FL
methyl 4-pentenoate
FL
5-
methyl hexanoic acid
FL
6-
methyl octanal
FL
3-
methyl-2-cyclopenten-1-one
FL
(E)-2-
methyl-2-octenal
FL
2-
methyl-2-octenal
FL
3-
methyl-3-pentanol
FL
(E,E)-3,5-
octadien-2-one
FL
2-
propyl pyridine
FL
valeraldehyde diethyl acetal
FL
(±)-3-(
methyl thio) heptanal
FL
acidic
acidic
(E)-2-
hexenoic acid
FL
earthy
1-
hexen-3-yl acetate
FL
fatty
2,4-
decadienal
FL
(E,E)-2,4-
heptadienal
FL
2,4-
nonadienal
FL
fruity
ethyl (E)-2-octenoate
FL
furfuryl propionate
FL
2,4-
hexadien-1-ol
FL
methyl (E)-3-nonenoate
FL
green
dihydroxyacetophenone (mixed isomers)
FL
(E)-2-
heptenal
FL
2,4-
hexadienal
FL
(E)-2-
hexenal diethyl acetal
FL
2-
hexyl pyridine
FL
methyl 2-undecynoate
FL
3-(5-
methyl-2-furyl) butanal
FL
2,4-
octadienal
FL
(E,E)-2,4-
octadienal
FL
sour
3-
methyl valeric acid
FL
 
Potential Uses:
FLcheese
FLnut almond toasted
 
Occurrence (nature, food, other):note
 sauromatum guttatum
Search Trop Picture
 
Synonyms:
(2E,4E)-hepta-2,4-dien-1-ol
(E,E)-hepta-2,4-dien-1-ol
(2E,4E)-2,4-heptadien-1-ol
(E)-2,(E)-4-heptadien-1-ol
trans-2-trans-4-heptadien-1-ol
trans,trans-2,4-heptadien-1-ol
(2E,4E)-heptadienol
(E,E)-2,4-heptadienol
trans,trans-2,4-heptadienol
 
 
Notes:
Used as a food additive [EAFUS]
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