• 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
      US Voice: 513-539-7373
  • 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
      US Voice: 1-203-830-4000
      US Fax: 1-203-830-4010
      Products List: View
      362A 2,4-OCTADIEN-1-AL ≥90.0% (trans,trans), Kosher

      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
      US Email: Sales
      US Voice: 800-244-1173
      US Fax: 800-368-4661
      Certified Food Grade Products
      W372102 2,4-Octadienal, predominantly trans,trans, ≥95%, FG
Synonyms   Articles   Notes   Search
    Flavor Demo Formulas
octa-2,4-dienal (Click)
CAS Number: 5577-44-6
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)
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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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Bedoukian Research
≥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-octadien-1-al, No Antioxidant
2,4-Octadienal, predominantly trans,trans, ≥95%, FG
Odor: green; vegetable; fatty
Certified Food Grade Products
Tengzhou Jitian Aroma Chemiclal
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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
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
Chemidplus: 0005577446
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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
 acetaldehyde methyl hexyl acetalFR
 acetyl butyrylFL/FR
 allyl cyclohexyl hexanoateFL/FR
isoamyl butyrateFL/FR
 amyl hexanoateFL/FR
 apple crotonateFR
 benzyl octanoateFL/FR
 butyl isovalerateFL/FR
isobutyl undecylenateFL/FR
 carvyl acetateFL/FR
 coconut absoluteFL/FR
9-decenoic acidFL/FR
 decyl propionateFL/FR
 dihydroxyacetophenone (mixed isomers)FL
 dill seed oil indianFL/FR
 dodecanal (aldehyde C-12 lauric)FL/FR
 dodecanal dimethyl acetalFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
 ethyl (E)-2-decenoateFL/FR
 ethyl (E)-4-octenoateFR
 ethyl (Z)-3-hexenoateFL/FR
 ethyl 2-cyclohexyl propionateFR
 ethyl cyclohexane propionateFL/FR
 ethyl hexanoateFL/FR
 ethyl octanoateFL/FR
 fresh carbaldehydeFR
 furfuryl hexanoateFL
 guaiyl acetateFL/FR
 heptanal cyclic propylene acetalFL/FR
(E)-2-hepten-1-yl acetateFL/FR
 heptyl acetateFL/FR
2-heptyl furanFL/FR
 hexanal (aldehyde C-6)FL/FR
 hexanal butane-2,3-diol acetalFL
 hexanal diethyl acetalFL/FR
 hexanal octane-1,3-diol acetalFL
(Z)-3-hexen-1-yl (Z)-3-hexenoateFL/FR
(E)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
2-hexenyl cyclopentanyl acetateFR
(Z)-3-hexen-1-yl hexanoateFL/FR
(Z)-3-hexen-1-yl isobutyrateFL/FR
(E)-2-hexen-1-yl isovalerateFL/FR
(E)-2-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl valerateFL/FR
 hexyl (E)-2-hexenoateFL
 hexyl (E)-tiglateFL/FR
 hexyl 2-furoateFL/FR
alpha-hexyl cinnamaldehyde dimethyl acetalFR
 hexyl isobutyrateFL/FR
 hexyl propionateFL/FR
 linalyl hexanoateFL/FR
 melon carboxaldehydeFR
 melon nonenoateFL/FR
 manzanate (Givaudan)FL/FR
cis+trans-para-1(7)8-menthadien-2-yl acetateFL
3-mercaptohexyl acetateFL/FR
 methyl (E)-2-octenoateFL/FR
 methyl (E)-3-nonenoateFL
 methyl 2-hexenoateFL/FR
 methyl 2-methyl butyrateFL/FR
 methyl 2-octenoateFL/FR
 methyl (E,Z)-2,4-decadienoateFL/FR
 methyl 3-nonenoateFL/FR
 methyl nonanoateFL/FR
3-(5-methyl-2-furyl) butanalFL
 mint lactoneFL/FR
 musk propanoateFR
 nerolidyl isobutyrateFR
(E,Z)-3,6-nonadien-1-yl acetateFL/FR
3,6-nonadien-1-yl acetateFL/FR
(Z)-6-nonen-1-yl acetateFL/FR
(E)-2-octen-1-yl acetateFL/FR
 octen-1-yl cyclopentanoneFL/FR
(Z)-3-octen-1-yl propionateFL/FR
 octyl heptanoateFL/FR
 pear valerateFR
 petal pyranoneFL/FR
 propyl 2,4-decadienoateFL/FR
 propyl acetateFL/FR
 propyl heptanoateFL/FR
isopropyl isobutyrateFL/FR
 sorbyl isobutyrateFL/FR
 spearmint absoluteFL/FR
 spearmint oil americaFL/FR
 spearmint oil terpenelessFL/FR
(E)-2-tridecen-1-yl acetateFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
 valeraldehyde diethyl acetalFL
isovaleraldehyde diethyl acetalFL/FR
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 melon watermelon muskmelon cantaloupe 
Synonyms   Articles   Notes   Search   Top
Natural Occurrence in: note
 beef grilled beef
 bread wheat bread
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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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click on the picture(s) below to
interact with the 3D model
Picture of molecule
Soluble in:
 water, 951.7 mg/L @ 25 °C (est)
Insoluble in:
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