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

2,4-octadienal
octa-2,4-dienal

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Flavor Demo Formulas
Name: octa-2,4-dienal
CAS Number: 5577-44-6Picture of molecule3D/inchi
MDL: MFCD00014676
CoE Number: 11805
XlogP3-AA: 2.20 (est)
Molecular Weight: 124.18284000
Formula: C8 H12 O
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments:
Up to 85% E,E With 10% E,Z
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
Flavis Number: 05.186 (Old)
DG SANTE Food Flavourings: 05.186 2,4-octadienal
 
Physical Properties:
Appearance: yellow clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity: 0.83200 to 0.83900 25.00 °C.
Pounds per Gallon - (est).: 6.923 to 6.981
Refractive Index: 1.51900 to 1.52300 @ 20.00 °C.
Boiling Point: 88.00 °C. @ 10.00 mm Hg
Acid Value: 5.00 max. KOH/g
Vapor Pressure: 0.364000 mm/Hg @ 25.00 °C. (est)
Flash Point: 174.00 °F. TCC ( 78.89 °C. )
logP (o/w): 2.400 (est)
Soluble in:
 alcohol
 water, 951.7 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: green
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
Substantivity: > 8 hour(s) at 100.00 %
 fatty pear vegetable green
Odor Description:
at 10.00 % in dipropylene glycol.
fatty reminiscent of pear vegetable green
 green fatty oily citrus melon
Odor Description:
Green, fatty, oily, citrus and melon-like
Mosciano, Gerard P&F 18, No. 4, 51, (1993)
Flavor Type: green
 green fruity melon citrus fatty tallow
Taste Description:
at 10.00 ppm.
Green, fruity, melon, citrus, fatty and tallow nuances
Mosciano, Gerard P&F 18, No. 4, 51, (1993)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
2,4-OCTADIEN-1-AL ≥90.0% (trans,trans), Kosher
Odor Description: A fatty, fruity, green, citrus odor with peely notes
Taste Description: Fatty, chicken fat, citrus
Citrus flavors, especially orange and tangerine, as well as chicken fat.
 
Cosmetic Information:
None found
 
Suppliers:
Alfrebro
2,4-OCTADIENAL NATURAL 10% IN ETHANOL
Bedoukian Research
2,4-OCTADIEN-1-AL
≥90.0% (trans,trans), Kosher
Odor: A fatty, fruity, green, citrus odor with peely notes
Flavor: Fatty, chicken fat, citrus
Citrus flavors, especially orange and tangerine, as well as chicken fat.
BOC Sciences
For experimental / research use only.
2,4-Octadienal
Inoue Perfumery
2,4-OCTADIENAL
Parchem
2,4-octadien-1-al, No Antioxidant
Sigma-Aldrich
2,4-Octadienal, predominantly trans,trans, ≥95%, FG
Odor: green; vegetable; fatty
Certified Food Grade Products
Tengzhou Jitian Aroma Chemiclal
2,4-Octadienal
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 38 - Irritating to skin.
S 02 - Keep out of the reach of children.
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.
S 36 - Wear suitable protective clothing.
 
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
IFRA: View Standard
Recommendation for 2,4-octadienal usage levels up to:
 PROHIBITED: Should not be used as a fragrance ingredient.
 
Recommendation for 2,4-octadienal flavor usage levels up to:
  10.0000 ppm in the finished product.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.65 (μg/capita/day)
 
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 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 ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 61874
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 octa-2,4-dienal
Chemidplus: 0005577446
 
References:
 octa-2,4-dienal
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 61874
Pubchem (sid): 135205433
 
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
HMDB (The Human Metabolome Database): Search
Export Tariff Code: 2912.19.9000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
 
Potential Blenders and core components note
For Odor
For Flavor
No flavor group found for these
acetone
FL
9-
decen-2-one
FL
epoxy-2-decenal
FL
furfuryl hexanoate
FL
(E,E)-2,4-
heptadien-1-ol
FL
hexanal butane-2,3-diol acetal
FL
hexanal octane-1,3-diol acetal
FL
hexyl (E)-2-hexenoate
FL
cis+trans-para-1(7)8-
menthadien-2-yl acetate
FL
6-
methyl octanal
FL
3-
methyl-2-cyclopenten-1-one
FL
2-
propyl pyridine
FL
valeraldehyde diethyl acetal
FL
(±)-3-(
methyl thio) heptanal
FL
coconut
coconut
(R)-
massoia lactone
FL
creamy
massoia lactone
FL
fatty
2,4-
decadienal
FL
dimethyl sulfoxide
FL
(E,E)-2,4-
heptadienal
FL
1-
methyl thio-3-octanone
FL
2,4-
nonadienal
FL
fruity
ethyl (E)-2-octenoate
FL
2-
furyl pentyl ketone
FL
kiwi distillates
FL
methyl (E)-3-nonenoate
FL
(Z)-3-
nonen-1-yl acetate
FL
(Z)-5-
octen-1-yl acetate
FL
watermelon distillates
FL
green
dihydroxyacetophenone (mixed isomers)
FL
2-
ethyl butyraldehyde
FL
(E)-2-
heptenal
FL
2,4-
hexadienal
FL
2-
hexyl pyridine
FL
methyl 2-undecynoate
FL
3-(5-
methyl-2-furyl) butanal
FL
4-
methyl-2-pentenal
FL
(E,E)-2,6-
nonadienal
FL
(E,E)-2,4-
octadienal
FL
melon
watermelon concentrate
FL
nutty
arachis hypogaea fruit extract
FL
pungent
acetaldehyde
FL
tropical
guava distillates
FL
psidium guajava fruit
FL
 
Potential Uses:
 cucumberFL
 fatFL
 melon watermelon muskmelon cantaloupe 
 milkFL
 nutFL
 pearFL
 savoryFL
 tangerineFL
 tropicalFL
 
Occurrence (nature, food, other): note
 beef grilled beef
Search PMC Picture
 bread wheat bread
Search PMC Picture
 caviar
Search PMC Picture
 cheese
Search PMC Picture
 fish
Search PMC Picture
 lamb
Search PMC Picture
 peanut
Search Trop Picture
 rice
Search Trop Picture
 
Synonyms:
 octa-2,4-dienal
trans,cis-octa-2,4-dienal
2,4-octadien-1-al
 

Articles:

PubMed: Dynamics of dissolved and particulate polyunsaturated aldehydes in mesocosms inoculated with different densities of the diatom Skeletonema marinoi.
PubMed: Fragrant unsaturated aldehydes elicit activation of the Keap1/Nrf2 system leading to the upregulation of thioredoxin expression and protection against oxidative stress.
PubMed: Differential effect of three polyunsaturated aldehydes on marine bacterial isolates.
PubMed: Age and nutrient limitation enhance polyunsaturated aldehyde production in marine diatoms.
PubMed: Biosynthetic intermediates and stereochemical aspects of aldehyde biosynthesis in the marine diatom Thalassiosira rotula.
PubMed: Composition and aroma compounds of Ragusano cheese: native pasture and total mixed rations.
PubMed: Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles.
PubMed: Production of octadienal in the marine diatom Skeletonema costatum.
PubMed: The [2 + 1] and [4 + 3] cyclization reactions of fulvenes with Fischer carbene complexes: new access to annulated cyclopentanones.
PubMed: Effect of oleic and linoleic acids on the production of deep-fried odor in heated triolein and trilinolein.
PubMed: Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis).
 
Notes:
None found
 
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