(Z)-2-octen-1-al
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IUPAC name :(Z)-oct-2-enal
InChI :InChI=1/C8H14O/c1-2-3-4-5-6-7-8-9/h6-8H,2-5H2,1H3/b7-6-
InChIKey :LVBXEMGDVWVTGY-SREVYHEPBG
SMILES :CCCCC\C=C/C=O
cas number :20664-46-4
(EINECS) number :243-954-5
molar refractivity :39.35 ± 0.3 cm3
parachor :346.5 ± 4.0 cm3
index of refraction :1.432 ± 0.02
surface tension :27.3 ± 3.0 dyne/cm
density :0.832 ± 0.06 g/cm3
polarizability :15.60 ± 0.5 10-24cm3
XlogP : 3.00
molecular weight : 126.1961600
formula :C8 H14 O
NMR Predictor :Predict
 
 
export tariff code :unspecified
fda reg :unspecified

organoleptics :
odor strength :high ,
recommend smelling in a 1.00 % solution or less
odor description :
at 1.00 % in propylene glycol.  
green leaf walnut

properties :
appearence :colorless to pale yellow clear liquid
assay : 92.00 to 100.00 %   
Food Chemicals Codex Listed :No
boiling point : 189.00 to 190.00 °C. @ 760.00 mm Hg
flash point : 150.00  °F.  TCC  ( 65.56 °C. )
logP (o/w) : 2.64

safety :
Oral Toxicity(LD50) :
  Not determined
Dermal Toxicity(LD50) :
  Not determined
Inhalation Toxicity(LC50) :
  Not determined
 

safety in use :
 
recommendation for (Z)-2-octen-1-al usage levels up to :
  0.6000 % in the fragrance concentrate.

safety references :
EPI System :view
EPA Chem. Sub. Inventory : Yes
 
 
 
 (Z)-oct-2-enal
(EINECS) number :243-954-5
chemidplus :020664464
EPA Substance Registry Services :20664-46-4

references :
 (Z)-oct-2-enal
NIST Chemistry WebBook :2360903960
pubchem :665443

other :
VCF-Online: VCF Volatile Compounds in Food
synonyms :
(Z)-oct-2-en-1-al
(Z)-oct-2-enal
(Z)-2-octenal

soluble in :
 alcohol

insoluble in :
 water

(odor and/or flavor) blends with :
 acetal
 acetaldehyde butyl phenethyl acetal
 acetaldehyde di-(Z)-3-hexen-1-yl acetal
 acetaldehyde ethyl phenethyl acetal
 acetyl acetaldehyde dimethyl acetal
 acetyl propionyl
2-acetyl pyrazine
3-acetyl pyridine
2-acetyl pyrrole
 acetyl pyrroline
2-acetyl thiazole
2-acetyl-2-thiazoline
5-acetyl-2,3-dihydro-1,4-thiazine
3-acetyl-2,5-dimethyl furan
2-acetyl-3-ethyl pyrazine
2-acetyl-3-methyl pyrazine
2-acetyl-3,5-dimethyl pyrazine
2-acetyl-5-methyl furan
 aconitic acid
 allyl 2-ethyl butyrate
 allyl anthranilate
isoamyl nonanoate
alpha-angelica lactone
 basil absolute sweet
 benzothiazole
 bornyl isobutyrate
 boronia butenal
 butyramide
 butyroin
 chocolate pyrazine A
 chocolate pyrazine B
 cocoa pyrazine
3,6-cocoa pyrazine
 coconut absolute
 coffee furanone
 coumane
 coumarin
para-cresyl laurate
neocyclocitral
 cyclohexyl methyl pyrazine
(E,E)-2,4-decadien-1-al
2,5-diethyl thiazole
3,5-diethyl-2-methyl pyrazine
2,5-diethyl-3-methyl pyrazine
2,5-diethyl-4-methyl thiazole
 difurfuryl ether
6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine
 dihydroxyacetophenone
 dimethyl dihydrocyclopentapyrazine
2,3-dimethyl pyrazine
2,5-dimethyl pyrazine
2,6-dimethyl pyridine
2,5-dimethyl thiazole
4,5-dimethyl thiazole
2,5-dimethyl thiophene
4,5-dimethyl-2-ethyl-3-thiazoline
2,4-dimethyl-5-vinyl thiazole
2-ethoxythiazole
 ethyl 2-hydroxy-2-methyl butyrate
2-ethyl pyrazine
1-ethyl-2-acetyl pyrrole
5-ethyl-2-methyl pyridine
2-ethyl-3-methoxypyrazine
2-ethyl-4-methyl thiazole
(Z+E)-5-ethyl-4-methyl-2-(2-butyl) thiazoline
(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazoline
 filbert heptenone
 filbert pyrazine
 furfuryl thioacetate
3-(2-furyl) acrolein
 galbanum oil terpeneless
 geranium absolute
 hazelnut oleoresin
 hazelnut pyrazine
(E,E)-2,4-heptadien-1-ol
gamma-heptalactone
 heptyl cinnamate
2-heptyl furan
 herbal heptane
2,4-hexadien-1-ol
3,4-hexane dione
(E)-2-hexen-1-al
2-hexen-1-al
3-hexen-1-al
(E)-2-hexen-1-ol
(Z)-2-hexen-1-ol
2-hexen-1-ol
3-hexen-1-ol
(E)-2-hexen-1-yl acetate
(Z)-3-hexen-1-yl benzoate
(Z)-3-hexen-1-yl lactate
(Z)-3-hexen-1-yl methyl carbonate
 hexoxyacetaldehyde dimethyl acetal
2-hexyl-5 or 6-keto-1,4-dioxane
4-hydroxybenzoic acid
 leaf acetal
 leafy acetal
 maraniol
 menthofuran
2-methoxypyrazine
 methyl 2-(methyl thio) acetate
2'-methyl acetophenone
2-methyl anisole
para-methyl anisole
2-methyl butyraldehyde
 methyl heptine carbonate
2-methyl pyrazine
2-methyl quinoxaline
5-methyl quinoxaline
4-methyl thiazole
2-methyl thio-3,5 or 6-methyl pyrazine
2-(methyl thio) acetaldehyde
 methyl valerate
3-methyl-2-buten-1-al
2-methyl-3-(methyl thio) pyrazine
3-methyl-3-pentanol
2-methyl-3-propyl pyrazine
2-methyl-3,(5 or 6)-ethoxypyrazine
2-methyl-5-isopropyl pyrazine
(E,E)-2,4-nonadien-1-al
(E,Z)-2,6-nonadien-1-yl acetate
 nutty cyclohexenone
 nutty quinoxaline
 nutty thiazole
 octanal dimethyl acetal
(Z)-5-octen-1-yl propionate
 peanut dithiazine
 peanut oxazole
 petitgrain combava oil
3-phenyl propionaldehyde
 popcorn pyrimidine
 propionaldehyde
2-propionyl thiazole
2-propionyl-2-thiazoline
 propyl benzoate
isopropyl phenyl propionaldehyde
isopropyl pyrazine
2-propyl pyridine
isopulegyl formate
 pyrazines mixture
 pyrrole
 rose leaf absolute
 rosemary oleoresin
 saffron pyranone
 salicylic acid
 sandalwood oil
 shoyu pyrazine
 styralyl acetate
 sulfuryl butyrate
 sulfuryl decanoate
 sulfuryl formate
 sulfuryl hexanoate
 sulfuryl isobutyrate
 sulfuryl octanoate
 sulfuryl propionate
2,3,5,6-tetramethyl pyrazine
 thiazole
(E)-tiglic aldehyde
 tobacco butenal
 tonka bean absolute
 tonka bean resinoid
2,4,5-trimethyl oxazole
2,3,5-trimethyl pyrazine
 tropical thiazole
 valeraldehyde
 valeraldehyde dibutyl acetal
 valeraldehyde propylene glycol acetal
2-vinyl pyrazine
 vinyl sulfurol
 whiskey lactone

(odor and/or flavor) used in :
 chestnut blossom
 ivy leaf
 leaf
 leaf green leaf
 nut
 nut almond
 nut cashew
 nut filbert
 nut hazelnut
 nut macadamia
 nut peanut
 nut peanut butter
 nut pecan
 nut pistachio
 nut roasted
 nut sesame
 nut walnut
 praline
 rose leaf
 tomato leaf
 violet leaf

natural occurrence in :
found in nature



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