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

(E)-2-octenoic acid
trans-2-octenoic acid

Supplier Sponsors

Name:(E)-oct-2-enoic acid
CAS Number: 1871-67-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:217-491-4
FDA UNII:C0057TJ59E
Nikkaji Web:J98.020J
MDL:MFCD00002706
CoE Number:10156
XlogP3-AA:2.70 (est)
Molecular Weight:142.19798000
Formula:C8 H14 O2
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
CASrn refers to (E)-isomer. Register name to be changed accordingly.
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:1805 (E)-2-octenoic acid
FLAVIS Number:08.114 (Old)
DG SANTE Food Flavourings:08.114 (E)-2-octenoic acid
FEMA Number:3957 (E)-2-octenoic acid
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):1871-67-6 ; (E)-2-OCTENOIC ACID
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 97.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:0.93500 to 0.95500 @ 25.00 °C.
Pounds per Gallon - (est).: 7.780 to 7.947
Refractive Index:1.45800 to 1.46200 @ 20.00 °C.
Melting Point: 5.00 to 6.00 °C. @ 760.00 mm Hg
Boiling Point: 139.00 to 141.00 °C. @ 13.00 mm Hg
Boiling Point: 154.00 °C. @ 22.00 mm Hg
Vapor Pressure:0.004000 mmHg @ 25.00 °C. (est)
Flash Point:> 212.00 °F. TCC ( > 100.00 °C. )
logP (o/w): 2.696 (est)
Soluble in:
 propylene glycol
 water, slightly
 water, 797.6 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: acidic
Odor Strength:high ,
recommend smelling in a 10.00 % solution or less
Substantivity:18 hour(s) at 100.00 %
musty sour fatty waxy dirty aldehydic vegetable cheesy
Odor Description:at 10.00 % in dipropylene glycol. musty sour fatty waxy dirty aldehydic vegetable cheese
Luebke, William tgsc, (2006)
Odor sample from: Kingchem Laboratories Inc.
Flavor Type: fatty
fatty terpenic waxy green weedy wet hay
Taste Description: at 200.00 ppm in water. fatty terpy waxy green weedy wet hay
Luebke, William tgsc, (2006)
Odor and/or flavor descriptions from others (if found).
Kingchem Laboratories
T2 OCTENOIC ACID
Odor Description:Powerful, oily-musty odor with good tenacity
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
trans-2-Octenoic Acid
Kingchem Laboratories
T2 OCTENOIC ACID
Odor: Powerful, oily-musty odor with good tenacity
Nagar Haveli Perfumes & Aromatics
2-Octenoic Acid
Odor: Musty sour fatty waxy dirty aldehydic vegetable cheese
Penta International
TRANS-2-OCTENOIC ACID
Reincke & Fichtner
trans-2-Octenoic Acid
Sigma-Aldrich: Aldrich
For experimental / research use only.
2-Octenoic Acid technical grade, 85%
TCI AMERICA
For experimental / research use only.
trans-2-Octenoic Acid >98.0%(T)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
C - Corrosive.
R 34 - Causes burns.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 27 - Take off immediately all contaminated clothing.
S 28 - After contact with skin, wash immediately with plenty of water.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
 
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)-2-octenoic acid 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): ND (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3200 (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: 19
 average usual ppmaverage maximum ppm
baked goods: 2.000004.00000
beverages(nonalcoholic): 1.000004.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 2.000004.00000
fruit ices: --
gelatins / puddings: 1.000003.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 1.000002.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: 3.000005.00000
soft candy: 2.000003.00000
soups: --
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): 3.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000015.00000
Processed fruit (04.1): 2.0000010.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 3.0000015.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 15.0000075.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 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 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 95 (FGE.95): Consideration of aliphatic, linear or branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (69th meeting) structurally related to esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids evaluated by EFSA in FGE.05Rev1 (2008)
View page or View pdf

EPI System: View
NLM Developmental and Reproductive Toxicity:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5282714
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3265
WGK Germany:3
(E)-oct-2-enoic acid
Chemidplus:0001871676
 
References:
 (E)-oct-2-enoic acid
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):5282714
Pubchem (sid):135033702
 
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 Substances Added to Food (formerly EAFUS):View
Metabolomics Database:Search
HMDB (The Human Metabolome Database):HMDB01568
FooDB:FDB001088
Export Tariff Code:2916.19.3000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
acidic
cyclohexyl acetic acid
FL/FR
aldehydic
dodecanal (aldehyde C-12 lauric)
FL/FR
green hexanal
FL/FR
animal
civet (natural)
FL/FR
cheesy
2-
heptanone
FL/FR
citrus
2-
tetradecenal
FL/FR
(E)-2-
tetradecenal
FL/FR
creamy
creamy lactone
FL/FR
earthy
geosmin
FL/FR
fatty
allyl octanoate
FL/FR
(Z)-
dairy lactone
FL/FR
2,4-
decadien-1-ol
FL/FR
(E,E)-2,4-
decadien-1-ol
FL/FR
decanoic acid
FL/FR
decanol
FL/FR
(E)-2-
decen-1-ol
FL/FR
2-
decen-1-ol
FL/FR
(E)-2-
decenal
FL/FR
ethyl undecylenate
FL/FR
hexanoic acid
FL/FR
delta-
juniper lactone
FL/FR
methyl 10-undecenoate
FL/FR
4-
methyl octanoic acid
FL/FR
delta-
octadecalactone
FL/FR
octanoic acid
FL/FR
(Z)-
oleic acid
FL/FR
(E,Z,Z)-2,4,7-
tridecatrienal
FL/FR
floral
laevo-
citronellol
FL/FR
(S)-
citronellyl acetate
FL/FR
citronellyl butyrate
FL/FR
citronellyl propionate
FL/FR
coriander seed oil
FL/FR
(±)-4-
ethyl octanal
FL/FR
geranyl acetate
FL/FR
hexyl 2-furoate
FL/FR
hydroxycitronellal
FL/FR
jasmin absolute (from pommade)
FL/FR
(Z)-
methyl epi-jasmonate
FL/FR
methyl jasmonate
FL/FR
mimosa absolute morocco
FL/FR
neroli oil bigarde
FL/FR
prenyl salicylate
FL/FR
fruity
allyl cyclohexyl propionate
FL/FR
butyl hexanoate
FL/FR
cyclohexyl propionate
FL/FR
ethyl (E)-2-decenoate
FL/FR
ethyl hexanoate
FL/FR
ethyl levulinate
FL/FR
hexanal propylene glycol acetal
FL/FR
2-
methyl butyl 2-methyl butyrate
FL/FR
methyl nonanoate
FL/FR
2-
pentyl furan
FL/FR
green
cilantro leaf oil
FL/FR
green
cognac oil
FL/FR
3,7-
dimethyl-6-octenoic acid
FL/FR
dodecanal dimethyl acetal
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
ethyl (E)-4-decenoate
FL/FR
geranic acid
FL/FR
heptanal dimethyl acetal
FL/FR
(Z)-3-
hepten-1-ol
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
3-
hexenal
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl butyrate
FL/FR
hexyl phenyl acetate
FL/FR
melon nonenoate
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
3,6-
nonadien-1-yl acetate
FL/FR
octanal diethyl acetal
FL/FR
(Z)-5-
octen-1-yl propionate
FL/FR
(E)-2-
pentenal
FL/FR
herbal
butyl levulinate
FL/FR
linalyl acetate
FL/FR
matricaria chamomilla flower oil
FL/FR
honey
methyl phenyl acetate
FL/FR
minty
spearmint absolute
FL/FR
musk
iso
ambrettolide
FL/FR
oily
amyl laurate
FL/FR
resinous
mastic absolute
FL/FR
soapy
benzyl laurate
FL/FR
ethyl undecanoate
FL/FR
spicy
carrot weed oil
FL/FR
tonka
6-
amyl-alpha-pyrone
FL/FR
waxy
allyl nonanoate
FL/FR
iso
amyl laurate
FL/FR
(Z)-4-
decen-1-ol
FL/FR
(E)-2-
decen-1-yl acetate
FL/FR
1-
dodecanol
FL/FR
methyl butyl phenyl acetate
FL/FR
methyl myristate
FL/FR
methyl octanoate
FL/FR
methyl palmitate
FL/FR
myristic acid
FL/FR
2,4-
nonadien-1-ol
FL/FR
nonanoic acid
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
octanol
FL/FR
tetradecanal
FL/FR
2-
tridecanone
FL/FR
For Flavor
No flavor group found for these
amyl laurate
FL/FR
(Z)-4-
decen-1-ol
FL/FR
(E)-2-
decen-1-ol
FL/FR
(E)-2-
decen-1-yl acetate
FL/FR
(±)-4-
ethyl octanal
FL/FR
(Z)-3-
hepten-1-ol
FL/FR
5-
methyl hexanoic acid
FL
methyl myristate
FL/FR
methyl palmitate
FL/FR
delta-
octadecalactone
FL/FR
2-
tetradecenal
FL/FR
animal
animal
civet (natural)
FL/FR
bitter
glyceryl tributyrate
FL
(E,Z,Z)-2,4,7-
tridecatrienal
FL/FR
cheesy
2-
heptanone
FL/FR
hexanoic acid
FL/FR
citrus
cilantro leaf oil
FL/FR
creamy
6-
amyl-alpha-pyrone
FL/FR
creamy lactone
FL/FR
earthy
geosmin
FL/FR
ethereal
benzyl laurate
FL/FR
fatty
allyl octanoate
FL/FR
iso
amyl laurate
FL/FR
(Z)-
dairy lactone
FL/FR
(E,E)-2,4-
decadien-1-ol
FL/FR
2,4-
decadien-1-ol
FL/FR
ethyl (E)-4-decenoate
FL/FR
ethyl undecylenate
FL/FR
(E,E)-2,4-
heptadienal
FL
delta-
juniper lactone
FL/FR
4-
methyl octanoic acid
FL/FR
2,4-
nonadien-1-ol
FL/FR
nonanoic acid
FL/FR
(Z)-
oleic acid
FL/FR
tetradecanal
FL/FR
2-
tridecanone
FL/FR
(E,E)-2,4-
undecadienal
FL
floral
laevo-
citronellol
FL/FR
(S)-
citronellyl acetate
FL/FR
citronellyl propionate
FL/FR
3,7-
dimethyl-6-octenoic acid
FL/FR
jasmin absolute (from pommade)
FL/FR
linalyl acetate
FL/FR
(Z)-
methyl epi-jasmonate
FL/FR
methyl jasmonate
FL/FR
methyl phenyl acetate
FL/FR
mimosa absolute morocco
FL/FR
neroli oil bigarde
FL/FR
fruity
allyl cyclohexyl propionate
FL/FR
butyl hexanoate
FL/FR
citronellyl butyrate
FL/FR
cyclohexyl propionate
FL/FR
ethyl (E)-2-decenoate
FL/FR
ethyl (E)-2-octenoate
FL
ethyl hexanoate
FL/FR
ethyl levulinate
FL/FR
2-
furyl pentyl ketone
FL
hexanal propylene glycol acetal
FL/FR
hexyl phenyl acetate
FL/FR
2-
methyl butyl 2-methyl butyrate
FL/FR
fusel
green
cognac oil
FL/FR
green
carrot weed oil
FL/FR
dodecanal dimethyl acetal
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
geranic acid
FL/FR
geranyl acetate
FL/FR
heptanal dimethyl acetal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(E,E)-2,4-
hexadienal
FL
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
3-
hexenal
FL/FR
hexyl 2-furoate
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl butyrate
FL/FR
melon nonenoate
FL/FR
methyl octanoate
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
3,6-
nonadien-1-yl acetate
FL/FR
octanal diethyl acetal
FL/FR
(Z)-5-
octen-1-yl propionate
FL/FR
(E)-2-
pentenal
FL/FR
2-
pentyl furan
FL/FR
iso
phorone
FL
herbal
butyl levulinate
FL/FR
coriander seed oil
FL/FR
green hexanal
FL/FR
matricaria chamomilla flower oil
FL/FR
prenyl salicylate
FL/FR
leafy
methyl butyl phenyl acetate
FL/FR
minty
spearmint absolute
FL/FR
musk
iso
ambrettolide
FL/FR
resinous
mastic absolute
FL/FR
soapy
decanoic acid
FL/FR
dodecanal (aldehyde C-12 lauric)
FL/FR
1-
dodecanol
FL/FR
octanoic acid
FL/FR
sweet
cyclohexyl acetic acid
FL/FR
waxy
allyl nonanoate
FL/FR
decanol
FL/FR
2-
decen-1-ol
FL/FR
(E)-2-
decenal
FL/FR
ethyl undecanoate
FL/FR
hydroxycitronellal
FL/FR
methyl 10-undecenoate
FL/FR
myristic acid
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
octanol
FL/FR
(E)-2-
tetradecenal
FL/FR
winey
methyl nonanoate
FL/FR
 
Potential Uses:
FLchocolate
FLgreen
FRhay new mown hay
FLlamb
FLpork
FLtea
FLvegetable
 
Occurrence (nature, food, other):note
 coffee
Search PMC Picture
 cranberry fruit
Search Trop Picture
 lamb fat
Search PMC Picture
 mushroom
Search PMC Picture
 pork fat
Search PMC Picture
 tea black tea
Search Trop Picture
 
Synonyms:
(2E)-oct-2-enoic acid
(E)-oct-2-enoic acid
 oct-2-enoic acid (E)
(2E)-2-octenoic acid
T2 octenoic acid
trans-2-octenoic acid
2-octenoic acid, (2E)-
2-octenoic acid, (E)-
trans-2-octenoicacid
 
 
Notes:
Food flavourant for baked goods and candies As to unsaturated acids, those with eight carbon atoms, 2-octenoic acid (trans-8: 1[2]) and 2-octynoic acid (8:::1[2]), increase the susceptibility to infection and fluidity while low concentrations of monounsaturated acids with 14 and 18 carbon atoms, myristoleic acid (cis-14:1[9]) and oleic acid (cis-18:1[9]), reduce both the susceptibility to infection and the fluidity of the membrane. [Pubmed 1963884].
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