2,4-octadienal
octa-2,4-dienal
 
Notes:
None found
  • Alfrebro
    • Alfrebro LLC
      Let's get reacquainted
      Building great taste with aroma chemicals, extracts, and distillates
      The Alfrebro brand was established in the early 1900s by Alex Fries & Brothers, a Cincinnati Flavor Company. In 1980, the brand was re-launched as an aroma chemical manufacturer. Since its inception, Alfrebro’s primary focus has been to provide quality natural and high value synthetic chemicals.
      Email: Sarah Forbis
      Email: Sales
      Voice: 513-539-3021
      Fax: 513-539-7372
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      Product(s):
      2,4-OCTADIENAL NATURAL 10% IN ETHANOL
       
  • Bedoukian Research
    • Bedoukian Research, Inc.
      Constantly Improving
      Working closely with our customers to meet their requirements.
      Paul Bedoukian founded the company to fill a niche as a supplier of high quality specialty aroma and flavor ingredients. In 1975 the company began manufacturing insect pheromones which are chemically similar to flavor and fragrance ingredients. Today, Bedoukian Research offers more than 450 Aroma Chemicals and 50 Insect Pheromones, while also providing custom manufacturing services to the pharmaceutical, agrochemical, and specialty chemical industries.
      US Email: Customer Service
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      Products List: View
      Product(s):
      362A 2,4-OCTADIEN-1-AL ≥90.0% (trans,trans), Kosher
      SDS

      Citrus flavors, especially orange and tangerine, as well as chicken fat.
       
       
  • Sigma-Aldrich
    • Sigma-Aldrich
      Complete Supply Chain
      The perfect blend of products and services that bring your creativity to life.
      Sigma-Aldrich is a leading Life Science and High Technology company dedicated to providing high-quality, safe and certified flavor ingredients with transparent and easily accessible documentation to customers around the globe. Sigma-Aldrich also provides a suite of analytical tools that allow food analysts to simplify sample preparation, cleanup and analysis steps, while increasing sensitivity to trace ingredients and harmful substances to meet regulations and quality standards.
      Email: Information
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      Certified Food Grade Products
      Product(s):
      W372102 2,4-Octadienal, predominantly trans,trans, ≥95%, FG
      SDS
       
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    Flavor Demo Formulas
octa-2,4-dienal (Click)
CAS Number: 5577-44-6Picture of molecule
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)
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
IBM Patents: Obtain
Pubchem Patents: Search
PubMed: Search
NCBI: Search
Flavis Number: 05.186 (Old)
DG SANTE Food Flavourings: 05.186  2,4-octadienal
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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
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Organoleptic Properties:
Odor Type: green
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
 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)
 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)
  
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Cosmetic Information:
None found
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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.
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
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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
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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)
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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
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
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References:
 octa-2,4-dienal
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 61874
Pubchem (sid): 135205433
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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
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Potential Blenders and core components note
 
For Odor
No odor group found for these
isovaleraldehyde diethyl acetalFL/FR
aldehydic
 dodecanal (aldehyde C-12 lauric)FL/FR
 fresh carbaldehydeFR
 undecanalFL/FR
animal
 methyl (E)-2-octenoateFL/FR
balsamic
 guaiyl acetateFL/FR
buttery
 acetyl butyrylFL/FR
ethereal
 decyl propionateFL/FR
fatty
 allyl cyclohexyl hexanoateFL/FR
isobutyl undecylenateFL/FR
 coconut absoluteFL/FR
3-decen-2-oneFL/FR
 methyl 2-hexenoateFL/FR
(E)-2-nonenalFL/FR
(E)-2-octenalFL/FR
2-octenalFL/FR
fermented
 hexanal diethyl acetalFL/FR
floral
 hexyl 2-furoateFL/FR
fresh
 sorbyl isobutyrateFL/FR
fruity
isoamyl butyrateFL/FR
 amyl hexanoateFL/FR
 apple crotonateFR
 butyl isovalerateFL/FR
 ethyl (E)-2-decenoateFL/FR
 ethyl (E)-4-octenoateFR
 ethyl 2-cyclohexyl propionateFR
 ethyl cyclohexane propionateFL/FR
 ethyl hexanoateFL/FR
(E)-2-hepten-1-yl acetateFL/FR
(E)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl isobutyrateFL/FR
2-hexenyl cyclopentanyl acetateFR
 hexyl (E)-tiglateFL/FR
 hexyl propionateFL/FR
 linalyl hexanoateFL/FR
3-mercaptohexyl acetateFL/FR
 methyl (E,Z)-2,4-decadienoateFL/FR
 methyl 2-methyl butyrateFL/FR
 methyl 2-octenoateFL/FR
 methyl 3-nonenoateFL/FR
 methyl nonanoateFL/FR
 nerolidyl isobutyrateFR
(Z)-3-octen-1-olFL/FR
 octen-1-yl cyclopentanoneFL/FR
(Z)-3-octen-1-yl propionateFL/FR
 octyl heptanoateFL/FR
 pear valerateFR
 propyl 2,4-decadienoateFL/FR
 propyl acetateFL/FR
 propyl heptanoateFL/FR
isopropyl isobutyrateFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
green
 acetaldehyde methyl hexyl acetalFR
 dodecanal dimethyl acetalFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
 heptanal cyclic propylene acetalFL/FR
3-heptanoneFL/FR
2-heptenalFL/FR
(Z)-4-heptenalFL/FR
 heptyl acetateFL/FR
2-heptyl furanFL/FR
 hexanal (aldehyde C-6)FL/FR
(Z)-3-hexen-1-yl (Z)-3-hexenoateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl hexanoateFL/FR
(E)-2-hexen-1-yl isovalerateFL/FR
(Z)-3-hexen-1-yl propionateFL/FR
(E)-2-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl valerateFL/FR
alpha-hexyl cinnamaldehyde dimethyl acetalFR
 hexyl isobutyrateFL/FR
 manzanate (Givaudan)FL/FR
 melon nonenoateFL/FR
(E,Z)-3,6-nonadien-1-olFL/FR
(E,Z)-3,6-nonadien-1-yl acetateFL/FR
3,6-nonadien-1-yl acetateFL/FR
(E,Z)-2,6-nonadienalFL/FR
(E)-2-octen-1-yl acetateFL/FR
herbal
 benzyl octanoateFL/FR
 dill seed oil indianFL/FR
melon
 melon carboxaldehydeFR
(Z)-6-nonen-1-yl acetateFL/FR
minty
laevo-carveolFL/FR
laevo-carvoneFL/FR
cis-carvone-5,6-oxideFL/FR
 carvyl acetateFL/FR
 dihydrocarveolFL/FR
dextro-dihydrocarvoneFL/FR
 spearmint absoluteFL/FR
 spearmint oil americaFL/FR
 spearmint oil terpenelessFL/FR
 tetrahydrocarvoneFL/FR
musk
 musk propanoateFR
oily
 petal pyranoneFL/FR
spicy
trans-carveolFL/FR
tonka
 mint lactoneFL/FR
tropical
 ethyl (Z)-3-hexenoateFL/FR
waxy
9-decenoic acidFL/FR
 ethyl octanoateFL/FR
2,4-nonadien-1-olFL/FR
(Z)-3-nonen-1-olFL/FR
(E)-2-tridecen-1-yl acetateFL/FR
 
For Flavor
 
No flavor group found for these
 acetoneFL
 allyl cyclohexyl hexanoateFL/FR
 benzyl octanoateFL/FR
isobutyl undecylenateFL/FR
trans-carveolFL/FR
laevo-carveolFL/FR
cis-carvone-5,6-oxideFL/FR
 decyl propionateFL/FR
 dodecanal dimethyl acetalFL/FR
 epoxy-2-decenalFL
 ethyl (Z)-3-hexenoateFL/FR
 ethyl cyclohexane propionateFL/FR
 furfuryl hexanoateFL
 guaiyl acetateFL/FR
 heptanal cyclic propylene acetalFL/FR
(E)-2-hepten-1-yl acetateFL/FR
2-heptenalFL/FR
 hexanal butane-2,3-diol acetalFL
 hexanal diethyl acetalFL/FR
 hexanal octane-1,3-diol acetalFL
 hexyl (E)-2-hexenoateFL
 hexyl propionateFL/FR
 linalyl hexanoateFL/FR
cis+trans-para-1(7)8-menthadien-2-yl acetateFL
 methyl (E,Z)-2,4-decadienoateFL/FR
 methyl 2-hexenoateFL/FR
 methyl 2-octenoateFL/FR
3-methyl-2-cyclopenten-1-oneFL
(Z)-3-nonen-1-olFL/FR
2-octenalFL/FR
 octyl heptanoateFL/FR
 petal pyranoneFL/FR
isopropyl isobutyrateFL/FR
(E)-2-tridecen-1-yl acetateFL/FR
isovaleraldehyde diethyl acetalFL/FR
 valeraldehyde diethyl acetalFL
cinnamon
 sorbyl isobutyrateFL/FR
cooling
 manzanate (Givaudan)FL/FR
creamy
 acetyl butyrylFL/FR
 mint lactoneFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
estery
 propyl acetateFL/FR
fatty
 coconut absoluteFL/FR
2,4-decadienalFL
3-decen-2-oneFL/FR
(E,E)-2,4-heptadienalFL
2-heptyl furanFL/FR
2,4-nonadien-1-olFL/FR
2,4-nonadienalFL
(Z)-3-octen-1-olFL/FR
(E)-2-octenalFL/FR
fruity
 amyl hexanoateFL/FR
 butyl isovalerateFL/FR
 ethyl (E)-2-decenoateFL/FR
 ethyl hexanoateFL/FR
(E)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl isobutyrateFL/FR
 methyl (E)-2-octenoateFL/FR
 methyl (E)-3-nonenoateFL
 methyl 2-methyl butyrateFL/FR
 methyl 3-nonenoateFL/FR
 octen-1-yl cyclopentanoneFL/FR
(Z)-3-octen-1-yl propionateFL/FR
green
 dihydrocarveolFL/FR
dextro-dihydrocarvoneFL/FR
 dihydroxyacetophenone (mixed isomers)FL
(Z)-4-heptenalFL/FR
 heptyl acetateFL/FR
 hexanal (aldehyde C-6)FL/FR
(Z)-3-hexen-1-yl (Z)-3-hexenoateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl hexanoateFL/FR
(E)-2-hexen-1-yl isovalerateFL/FR
(Z)-3-hexen-1-yl propionateFL/FR
(E)-2-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl valerateFL/FR
 hexyl (E)-tiglateFL/FR
 hexyl 2-furoateFL/FR
 hexyl isobutyrateFL/FR
 melon nonenoateFL/FR
3-(5-methyl-2-furyl) butanalFL
(E,Z)-3,6-nonadien-1-olFL/FR
(E,Z)-3,6-nonadien-1-yl acetateFL/FR
3,6-nonadien-1-yl acetateFL/FR
(E,Z)-2,6-nonadienalFL/FR
(Z)-6-nonen-1-yl acetateFL/FR
(E)-2-nonenalFL/FR
(E)-2-octen-1-yl acetateFL/FR
juicy
 ethyl (E,Z)-2,4-decadienoateFL/FR
ketonic
3-heptanoneFL/FR
melon
 propyl 2,4-decadienoateFL/FR
minty
laevo-carvoneFL/FR
 carvyl acetateFL/FR
 spearmint absoluteFL/FR
 spearmint oil americaFL/FR
 spearmint oil terpenelessFL/FR
 tetrahydrocarvoneFL/FR
soapy
 dodecanal (aldehyde C-12 lauric)FL/FR
spicy
 dill seed oil indianFL/FR
tropical
3-mercaptohexyl acetateFL/FR
waxy
isoamyl butyrateFL/FR
9-decenoic acidFL/FR
 ethyl octanoateFL/FR
 propyl heptanoateFL/FR
 undecanalFL/FR
winey
 methyl nonanoateFL/FR
 
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Potential Uses:
 cucumberFL
 fatFL
 melon watermelon muskmelon cantaloupe 
 milkFL
 nutFL
 pearFL
 savoryFL
 tangerineFL
 tropicalFL
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Occurrence (nature, food, other): note
 beef grilled beef
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 bread wheat bread
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 caviar
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 cheese
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 fish
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 lamb
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 peanut
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 rice
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Synonyms:
 octa-2,4-dienal
trans,cis-octa-2,4-dienal
2,4-octadien-1-al
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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).
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