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

(E,E)-2,4-octadienal
trans,trans-2,4-octadienal

Sponsors

CAS Number: 30361-28-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:250-147-1
FDA UNII:PR4J26TQJD
Nikkaji Web:J127.243H
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)
Also(can) Contains:2,4-octadienal
EFSA/JECFA Comments:
9098% E,E with 0.18% 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
JECFA Food Flavoring:1181 trans,trans-2,4-octadienal
Flavis Number:05.127 (Old)
DG SANTE Food Flavourings:05.127 octa-2(trans),4(trans)-dienal
FEMA Number:3721 trans,trans-2,4-octadienal
FDA Mainterm: TRANS,TRANS-2,4-OCTADIENAL
 
Physical Properties:
Appearance:yellow clear liquid (est)
Assay: 99.00 to 100.00 sum of isomers
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 1.52500 @ 20.00 °C.
Boiling Point: 67.00 °C. @ 0.40 mm Hg
Boiling Point: 198.00 to 199.00 °C. @ 760.00 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:high ,
recommend smelling in a 10.00 % solution or less
Substantivity:> 8 hour(s) at 100.00 %
green fatty pear melon peely
Odor Description:at 10.00 % in dipropylene glycol. green fatty reminiscent of pear melon peely
Flavor Type: green
">green fruity melon citrus fatty tallow chicken fat
Taste Description: green fruity melon citrus fatty tallow
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.
Apiscent Labs
T2 T4 OCTADIENAL
Odor Description:Strong fatty, fruity, reminiscent of pear
Alfrebro
2,4-OCTADIENAL NATURAL
Odor Description:Fatty, Green, Sour
 
Cosmetic Information:
None found
 
Suppliers:
Alfrebro
2,4-OCTADIENAL NATURAL 10% IN ETHYL ACETATE
Odor: Fatty, Green, Sour
Alfrebro
2,4-OCTADIENAL NATURAL
Odor: Fatty, Green, Sour
Apiscent Labs
T2 T4 OCTADIENAL
Odor: Strong fatty, fruity, reminiscent of pear
Bedoukian Research
2,4-OCTADIEN-1-AL, NO ANTIOXIDANT
≥95.0% (sum of isomers), Special Order
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.
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-OCTADIEN-1-AL 95.0% (sum of isomers)
DeLong Chemicals America
Trans, trans-2,4-octadienal, Kosher
Jinan Enlighten Chemical Technology(Wutong Aroma )
trans, trans-2,4-Octadienal, Kosherk
Penta International
2,4-OCTADIENAL NATURAL 5% IN ETHYL ALCOHOL, Kosher
Penta International
2,4-OCTADIENAL NATURAL, Kosher
Penta International
2,4-OCTADIENAL, Kosher
Synerzine
trans, trans-2,4-Octadienal
 
Safety Information:
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 (E,E)-2,4-octadienal usage levels up to:
 PROHIBITED: Should not be used as a fragrance ingredient.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.55 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.007 (μg/capita/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: 13
 average usual ppmaverage maximum ppm
baked goods: -2.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -2.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -2.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -2.00000
sugar substitutes: --
sweet sauces: --
 
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 203: alpha,beta-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 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 Substance Registry Services (TSCA):30361-28-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5283329
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
(2E,4E)-octa-2,4-dienal
Chemidplus:0030361285
 
References:
 (2E,4E)-octa-2,4-dienal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:30361-28-5
Pubchem (cid):5283329
Pubchem (sid):135260242
Flavornet:30361-28-5
 
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):HMDB31686
FooDB:FDB008349
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
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
2-
propyl pyridine
FL
(±)-3-(
methyl thio) heptanal
FL
coconut
coconut
(R)-
massoia lactone
FL
creamy
massoia lactone
FL
fatty
2,4-
decadienal
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
2,4-
octadienal
FL
melon
watermelon concentrate
FL
pungent
acetaldehyde
FL
tropical
guava distillates
FL
psidium guajava fruit
FL
 
Potential Uses:
 appleFL
 cherryFL
 citrusFL
 cucumberFL
 galbanumFL/FR
 greenFL
 mandarinFL
 melon watermelon muskmelon cantaloupe 
 nut peanutFL
 pearFL
 peel 
 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:
(2E,4E)-octa-2,4-dienal
trans,trans-octa-2,4-dienal
 octa-2(E),4(E)-dienal
 octa-2(trans),4(trans)-dienal
(E,E)-2,4-octadien-1-al
(E)-2,(E)-4-octadien-1-al
trans-2,trans-4-octadien-1-al
trans,trans-2,4-octadien-1-al
(2E,4E)-2,4-octadienal
T2 T4 octadienal
trans, trans-2,4-octadienal
trans,trans-2,4-octadienal
trans,trans-2.4-octadienal
2,4-octadienal, (2E,4E)-
2,4-octadienal, (E,E)-
2,4-octadienal, trans,trans-
 
 
Notes:
Present in roasted beef, bread, cheese, cocoa beans, fresh salted salmon, sturgeon caviar, salmon roe, salmon oil, pickled ham, grapes, cooked mutton, peanuts, rice, roasted sesame seeds and black tea. Flavouring ingredient
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