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



CAS Number: 68820-35-9Picture of molecule3D/inchi
Nikkaji Web:J530.257I
XlogP3-AA:3.60 (est)
Molecular Weight:168.27960000
Formula:C11 H20 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
Pubchem Patents:Search
JECFA Food Flavoring:2185 (E)-4-undecenal
FLAVIS Number:05.226 (Old)
DG SANTE Food Flavourings:05.226 (E)-4-undecenal
FEMA Number:4672 (E)-4-undecenal
FDA Mainterm: (E)-4-UNDECENAL
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.77700 to 0.89700 @ 25.00 °C.
Pounds per Gallon - (est).: 6.465 to 7.464
Specific Gravity:0.82900 to 0.85700 @ 20.00 °C.
Pounds per Gallon - est.: 6.906 to 7.139
Refractive Index:1.44100 to 1.45110 @ 20.00 °C.
Boiling Point: 237.00 to 238.00 °C. @ 760.00 mm Hg (est)
Boiling Point: 158.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.045000 mm/Hg @ 25.00 °C. (est)
Flash Point: 204.00 °F. TCC ( 95.50 °C. ) (est)
logP (o/w): 4.018 (est)
Soluble in:
 water, 22.27 mg/L @ 25 °C (est)
Insoluble in:
Organoleptic Properties:
Odor Type: fatty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
fatty aldehydic floral herbal citrus
Odor Description:at 0.10 % in dipropylene glycol. fatty aldehydic floral herbal citrus
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
None found
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
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)-4-undecenal usage levels up to:
 not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.61 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 54 (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: 25
 average usual ppmaverage maximum ppm
baked goods: 0.050000.10000
beverages(nonalcoholic): 0.050000.08000
beverages(alcoholic): 0.080000.10000
breakfast cereal: 0.050000.08000
cheese: --
chewing gum: 0.080000.10000
condiments / relishes: --
confectionery froastings: 0.050000.08000
egg products: --
fats / oils: 0.080000.10000
fish products: --
frozen dairy: --
fruit ices: 0.050000.08000
gelatins / puddings: 0.050000.08000
granulated sugar: --
gravies: --
hard candy: 0.080000.10000
imitation dairy: --
instant coffee / tea: 0.050000.08000
jams / jellies: 0.050000.08000
meat products: 0.050000.08000
milk products: --
nut products: --
other grains: --
poultry: 0.050000.08000
processed fruits: --
processed vegetables: 0.050000.08000
reconstituted vegetables: --
seasonings / flavors: 0.050000.08000
snack foods: --
soft candy: 0.050000.08000
soups: --
sugar substitutes: --
sweet sauces: 0.050000.08000
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): --
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.080000.10000
Edible ices, including sherbet and sorbet (03.0): 0.100000.16000
Processed fruit (04.1): 0.100000.16000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 0.100000.16000
Confectionery (05.0): 0.180000.26000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.050000.08000
Bakery wares (07.0): 0.050000.10000
Meat and meat products, including poultry and game (08.0): 0.100000.16000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.100000.16000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.100000.16000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.080000.10000
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
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 06, Revision 3 (FGE.06Rev3): Straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 06, Revision 4 (FGE.06Rev4): Straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids and esters from chemical groups 1, 3 and 4
View page or View pdf
EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5283357
National Institute of Allergy and Infectious Diseases:Data
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):5283357
Pubchem (sid):10532778
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 Everything Added to Food in the United States (EAFUS):View
HMDB (The Human Metabolome Database):Search
VCF-Online:VCF Volatile Compounds in Food
Potential Blenders and core components note
For Odor
For Flavor
No flavor group found for these
decyl furan
heptyl cyclopropane carboxylic acid
octyl butyrate
Potential Uses:
None Found
Occurrence (nature, food, other):note
 hyptis brevipes
Search Trop Picture
None found
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy