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(E,E)-2,6-octadienal
trans,trans-2,6-octadienal

Supplier Sponsors

Name:(2E,6E)-octa-2,6-dienal
CAS Number: 56767-18-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:260-372-7
FDA UNII: 738653D6CR
Nikkaji Web:J267.105K
CoE Number:10371
XlogP3-AA:1.80 (est)
Molecular Weight:124.18284000
Formula:C8 H12 O
NMR Predictor:Predict (works with chrome, Edge or firefox)
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:1182 trans,trans-2,6-octadienal
DG SANTE Food Flavourings:05.111 octa-2(trans),6(trans)-dienal
FEMA Number:3466 trans,trans-2,6-octadienal
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):56767-18-1 ; 2-TRANS-6-TRANS-OCTADIENAL
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 96.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.83500 to 0.84100 @ 25.00 °C.
Pounds per Gallon - (est).: 6.948 to 6.998
Refractive Index:1.46900 to 1.47500 @ 20.00 °C.
Boiling Point: 97.00 to 99.00 °C. @ 4.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:0.538000 mmHg @ 25.00 °C. (est)
Flash Point: 165.00 °F. TCC ( 73.89 °C. )
logP (o/w): 2.064 (est)
Soluble in:
 alcohol
 water, 951.7 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Description:at 10.00 % in dipropylene glycol. green
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
(2E,6E)-2,6-octadienal
Parchem
(E,E)-2,6-octadien-1-al
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
Safety Information:
 
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)-2,6-octadienal usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.007 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 2000 (μg/person/day)
Threshold of Concern:1800 (μg/person/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: 9
Click here to view publication 9
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: -0.50000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -2.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -2.00000
milk products: -2.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -2.00000
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 5.7000012.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 1.5000014.25000
Edible ices, including sherbet and sorbet (03.0): 0.900002.98000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 5.000005.03000
Confectionery (05.0): 5.5000014.46000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 4.8000011.55000
Bakery wares (07.0): 8.0000019.07000
Meat and meat products, including poultry and game (08.0): 0.900002.98000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.900002.98000
Eggs and egg products (10.0): 0.900002.98000
Sweeteners, including honey (11.0): 0.900002.98000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 2.000005.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 2.000004.43000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.000002.00000
Ready-to-eat savouries (15.0): 2.500004.50000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.900002.98000
 
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):

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 a,-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 70, Revision 1 (FGE.70Rev1): consideration of aliphatic, linear, a,-unsaturated, di- and trienals and related alcohols, acids and esters evaluated by JECFA (61st-68th-69th meeting)
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):56767-18-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6365761
National Institute of Allergy and Infectious Diseases:Data
(2E,6E)-octa-2,6-dienal
Chemidplus:0056767181
 
References:
 (2E,6E)-octa-2,6-dienal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:56767-18-1
Pubchem (cid):6365761
Pubchem (sid):135019687
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB39844
FooDB:FDB019498
ChemSpider:View
 
Potential Blenders and core components note
None Found
 
Potential Uses:
FLgreen
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
(2E,6E)-octa-2,6-dienal
 octa-2(E),6(E)-dienal
 octa-2(trans),6(trans)-dienal
(2E,6E)-2,6-octadien-1-al
(E,E)-2,6-octadien-1-al
2-trans-6-trans-octadien-1-al
2,6-trans,trans-octadien-1-al
trans,trans-2,6-octadien-1-al
(2E,6E)-2,6-octadienal
2,6-trans,trans-octadienal
trans,trans-2,6-octadienal
2,6-octadienal, (2E,6E)-
2,6-octadienal, (E,E)-
2,6-octadienal, trans,trans-
 
 
Notes:
Flavouring ingredient. Component of storage odour development in hydrogenated soybean oil
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