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

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

Supplier Sponsors

Flavor Demo Formulas
Name:(2E,4E)-hepta-2,4-dienal
CAS Number: 4313-03-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:224-328-0
FDA UNII:VY79R3SU8X
Nikkaji Web:J200C
Beilstein Number:1699244
MDL:MFCD00007005
CoE Number:729
XlogP3-AA:1.60 (est)
Molecular Weight:110.15590000
Formula:C7 H10 O
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
At least 92%; secondary components 2-4% (E,Z)-2,4-heptadienal and 2-4% 2,4-heptadienoic acid. (EFSA) The chemical name in the UL should be changed to Hepta-(2E,4E)-dienal, in accordance with the CAS nr and the most recent speci?cations on stereoisomeric composition (Documentation provided to EFSA nr.10)
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:1179 (E,E)-2,4-heptadienal
DG SANTE Food Flavourings:05.084 (2E,4E)-hepta-2,4-dienal
FEMA Number:3164 trans,trans-2,4-heptadienal
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):4313-03-5 ; 2,4-HEPTADIENAL
 
Physical Properties:
Appearance:yellow clear liquid (est)
Assay: 90.20 to 99.40 sum of isomers
Food Chemicals Codex Listed: Yes
Specific Gravity:0.82200 to 0.82800 @ 25.00 °C.
Pounds per Gallon - (est).: 6.840 to 6.890
Refractive Index:1.47800 to 1.48000 @ 20.00 °C.
Melting Point: 84.50 °C. @ 760.00 mm Hg
Boiling Point: 84.00 to 84.50 °C. @ 20.00 mm Hg
Boiling Point: 58.00 to 60.00 °C. @ 5.00 mm Hg
Acid Value: 5.00 max. KOH/g
Vapor Pressure:1.044000 mmHg @ 25.00 °C. (est)
Flash Point: 150.00 °F. TCC ( 65.56 °C. )
logP (o/w): 1.891 (est)
Soluble in:
 alcohol
 fixed oils
 water, 2805 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: fatty
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
Substantivity: > 8 hour(s) at 100.00 %
fatty green oily aldehydic vegetable cinnamon
Odor Description:at 1.00 % in dipropylene glycol. fatty green oily aldehydic vegetable cake cinnamon
fatty green oily aldehydic vegetable
Odor Description:Fatty, green, oily, aldehydic with a vegetative nuance
Mosciano, Gerard P&F 17, No. 5, 127, (1992)
Flavor Type: fatty
fatty green oily greasy
Taste Description: at 20.00 ppm. Fatty green, with an oily, greasy undertone
Mosciano, Gerard P&F 17, No. 5, 127, (1992)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
2,4-HEPTADIEN-1-AL ≥92.0% (trans,trans), FCC, Kosher
Odor Description:Fatty, sweet, fruity citrus/melon odor with spice notes
Taste Description:Sweet, creamy, fatty, citrus
Citrus flavors, especially orange and tangerine. Can also be used for mouth feel in a variety of dairy type flavors.
Kingchem Laboratories
T2 T4 HEPTADIENAL
Odor Description:Pungent fatty, green
FCI SAS
TRANS-2-TRANS-4-HEPTADIENAL
Odor Description:Pungent cinnamon-like
Taste Description:Sweet cinnamon, nutty
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Anhui Suzhou Jinli Aromatic Chemicals
Trans,trans-2,4-Heptadienal
Odor: fat, faint essence
Apple Flavor & Fragrance
trans-trans-2,4-Heptadien-1-al
Aromiens International
tr,tr-2,4-Heptadienal
Bedoukian Research
2,4-HEPTADIEN-1-AL FCC, NO ANTIOXIDANT
≥97.0% (sum of isomers), Special Order
Odor: Fatty, sweet, fruity citrus/melon odor with spice notes
Flavor: Sweet, creamy, fatty, citrus
Citrus flavors, especially orange and tangerine. Can also be used for mouth feel in a variety of dairy type flavors.
Bedoukian Research
2,4-HEPTADIEN-1-AL
≥92.0% (trans,trans), FCC, Kosher
Odor: Fatty, sweet, fruity citrus/melon odor with spice notes
Flavor: Sweet, creamy, fatty, citrus
Citrus flavors, especially orange and tangerine. Can also be used for mouth feel in a variety of dairy type flavors.
Beijing Lys Chemicals
Trans, trans-2,4-Heptadienal
BOC Sciences
For experimental / research use only.
2,4-HEPTADIEN-1-AL FCC 97.0% (sum of isomers)
Citrus and Allied Essences
trans-2, trans-4-Heptadienal 10%
Market Report
DeLong Chemicals America
Trans,trans-2,4-Heptadienal, Kosher
FCI SAS
TRANS-2-TRANS-4-HEPTADIENAL
Odor: Pungent cinnamon-like
Flavor: Sweet cinnamon, nutty
Indukern F&F
TRANS-2-TRANS-4-HEPTADIENAL
Odor: FATTY, GREEN, ALDEHYDIC, VEGETABLE
Inoue Perfumery
2,4-HEPTADIENAL
Jinan Enlighten Chemical Technology(Wutong Aroma )
trans, trans-2,4-Heptandienal, Kosherk
Kingchem Laboratories
T2 T4 HEPTADIENAL
Odor: Pungent fatty, green
Lluch Essence
TRANS-2-TRANS-4-HEPTADIENAL
M&U International
trans, trans-2,4-Heptandienal
Penta International
2,4-HEPTADIEN-1-AL NATURAL 1% IN ETHANOL
Penta International
2,4-HEPTADIEN-1-AL
R C Treatt & Co Ltd
trans-2, trans-4-Heptadienal
Reincke & Fichtner
2,4-Heptadienal
Shanghai Vigen Fine Chemical
2,4-Heptadienal
Sigma-Aldrich
trans,trans-2,4-Heptandienal, ≥88%
Odor: cinnamon; hazelnut; fatty
Certified Food Grade Products
Sunaux International
trans, trans-2,4-Heptandienal
Synerzine
2,4-Heptadienal
TCI AMERICA
For experimental / research use only.
trans,trans-2,4-Heptadienal >90.0%(GC)
Tengzhou Jitian Aroma Chemiclal
Trans-2-trans-4-Heptadienal
Tianjin Danjun International
Trans, trans-2,4-Heptadienal
WholeChem
Trans, trans-2,4-Heptadienal
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
T - Toxic.
R 21/22 - Harmful in contact with skin and if swallowed.
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
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 36/37 - Wear suitable protective clothing and gloves.
 
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.
Human Experience:
1 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 1150 mg/kg

Dermal Toxicity:
skin-rabbit LD50 313 mg/kg

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
flavoring agents
IFRA Critical Effect:
Insufficient data
 View the IFRA Standard
Recommendation for (E,E)-2,4-heptadienal usage levels up to:
 PROHIBITED: Should not be used as a fragrance ingredient.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 2.20 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 23.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 710 (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: 4
Click here to view publication 4
 average usual ppmaverage maximum ppm
baked goods: -1.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -1.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -1.00000
hard candy: -1.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -1.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -1.00000
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): 1.000005.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 0.010001.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 1.00000-
Confectionery (05.0): 0.500005.00000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.050000.50000
Bakery wares (07.0): 1.0000010.00000
Meat and meat products, including poultry and game (08.0): 1.000006.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.000006.00000
Eggs and egg products (10.0): 0.010001.00000
Sweeteners, including honey (11.0): 0.010001.00000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.500002.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.030001.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.100001.00000
Ready-to-eat savouries (15.0): 0.500003.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.010001.00000
 
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 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

Safety and efficacy of 26 compounds belonging to chemical group 3 (a,▀-unsaturated straight-chain and branched-chain aliphatic primary alcohols, aldehydes, acids and esters) when used as flavourings for all animal species and categories
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 70, Revision 1 (FGE.70Rev1): consideration of aliphatic, linear, a,▀-unsaturated, di- and trienals and related alcohols, acids and esters evaluated by JECFA (61st-68th-69th meeting)
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):4313-03-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5283321
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2810
WGK Germany:3
(2E,4E)-hepta-2,4-dienal
Chemidplus:0004313035
RTECS:MI5210000 for cas# 4313-03-5
 
References:
 (2E,4E)-hepta-2,4-dienal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:4313-03-5
Pubchem (cid):5283321
Pubchem (sid):134984631
Flavornet:4313-03-5
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (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
CHEMBL:View
HMDB (The Human Metabolome Database):Search
FooDB:FDB029656
Export Tariff Code:2912.19.5000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
aldehydic
dodecanal (aldehyde C-12 lauric)
FL/FR
fresh carbaldehyde
FR
octanal (aldehyde C-8)
FL/FR
octane nitrile
FR
2-
tridecenal
FL/FR
undecanal
FL/FR
balsamic
guaiyl acetate
FL/FR
brown
sec-
heptyl acetate
FL/FR
citrus
2-
tetradecenal
FL/FR
tetrahydrocitral
FL/FR
valencene
FL/FR
coconut
delta-
heptalactone
FL/FR
earthy
1-
octen-3-ol
FL/FR
fatty
decanol
FL/FR
3-
decen-2-one
FL/FR
(E,Z)-2,6-
dodecadienal
FL/FR
methyl 2-hexenoate
FL/FR
6-
methyl-5-hepten-2-one propylene glycol acetal
FL/FR
2-
nonen-1-ol
FL/FR
(E)-2-
nonenal
FL/FR
2-
nonenal
FL/FR
2-
octenal
FL/FR
(E)-2-
octenal
FL/FR
floral
cyclohexyl ethyl alcohol
FL/FR
gardenia pentyl acetate
FR
(E)-
geranyl acetone
FL/FR
geranyl phenyl acetate
FL/FR
(Z)-
methyl epi-jasmonate
FL/FR
methyl jasmonate
FL/FR
fruity
iso
amyl isobutyrate
FL/FR
iso
amyl octanoate
FL/FR
butyl 2-decenoate
FL/FR
iso
butyl octanoate
FL/FR
ethyl hexanoate
FL/FR
2-
hexen-1-ol
FL/FR
methyl 2-methyl butyrate
FL/FR
methyl 3-nonenoate
FL/FR
nerolidyl isobutyrate
FR
octen-1-yl cyclopentanone
FL/FR
octyl butyrate
FL/FR
octyl formate
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
tropical thiazole
FL/FR
(E)-2-
undecenal
FL/FR
green
bark carbaldehyde
FR
cilantro leaf oil
FL/FR
coriander heptenol
FL/FR
cumin acetaldehyde
FL/FR
iso
cyclocitral (IFF)
FL/FR
para-
dimethyl hydroquinone
FL/FR
dodecanal dimethyl acetal
FL/FR
green carbaldehyde
FR
heptanal (aldehyde C-7)
FL/FR
heptanal cyclic propylene acetal
FL/FR
1-
heptanol
FL/FR
3-
heptanone
FL/FR
1-
hepten-3-ol
FL/FR
(Z)-4-
heptenal
FL/FR
2-
heptenal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
heptyl acetate
FL/FR
2-
heptyl furan
FL/FR
hexanal (aldehyde C-6)
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
(Z)-3-
hexenal
FL/FR
4-
hexenol
FL/FR
alpha-
hexyl cinnamaldehyde dimethyl acetal
FR
hexyl tiglate
FL/FR
6-
methyl-3-hepten-2-one
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
(Z)-2-
nonen-1-ol
FL/FR
(E)-2-
nonen-1-ol
FL/FR
2-
octen-1-ol
FL/FR
(E)-2-
octen-1-yl acetate
FL/FR
olive oil absolute
FL/FR
1-
penten-3-ol
FL/FR
privet dioxane
FR
violet decenol
FR
violet leaf absolute
FL/FR
herbal
alpha-
amyl cinnamyl formate
FL/FR
(E)-6-
methyl-3-hepten-2-one
FL/FR
3-
octyl acetate
FL/FR
laevo-
perillaldehyde
FL/FR
sabinene hydrate
FL/FR
melon
melon heptenal
FL/FR
(Z)-6-
nonen-1-ol
FL/FR
(Z)-6-
nonen-1-yl acetate
FL/FR
minty
iso
propyl tiglate
FL/FR
spicy
cumin seed absolute
FL/FR
sulfurous
grapefruit menthane
FL/FR
lychee mercaptan acetate
FL/FR
3-(
methyl thio) hexanol
FL/FR
terpenic
gamma-
terpinene
FL/FR
waxy
9-
decenoic acid
FL/FR
heptyl octanoate
FL/FR
methyl octanoate
FL/FR
2,4-
nonadien-1-ol
FL/FR
octyl isobutyrate
FL/FR
propyl decanoate
FL/FR
woody
sabinene
FL/FR
For Flavor
No flavor group found for these
alpha-
amyl cinnamyl formate
FL/FR
iso
butyl octanoate
FL/FR
2-(2-
butyl)-4,5-dimethyl-3-thiazoline
FL
coriander heptenol
FL/FR
9-
decen-2-one
FL
epoxy-2-decenal
FL
2-
ethyl-4,5-dimethyl oxazole
FL
furfuryl hexanoate
FL
guaiyl acetate
FL/FR
(E,E)-2,4-
heptadien-1-ol
FL
heptanal cyclic propylene acetal
FL/FR
2-
heptenal
FL/FR
hexanal butane-2,3-diol acetal
FL
hexanal octane-1,3-diol acetal
FL
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(E)-4-
hexenal
FL
hexyl (E)-2-hexenoate
FL
methyl 2-hexenoate
FL/FR
6-
methyl octanal
FL
2-
methyl thiazole
FL
4-(
methyl thio) butanol
FL
(E)-6-
methyl-3-hepten-2-one
FL/FR
6-
methyl-3-hepten-2-one
FL/FR
6-
methyl-5-hepten-2-one propylene glycol acetal
FL/FR
2-
octenal
FL/FR
propyl decanoate
FL/FR
2-
propyl pyridine
FL
2-iso
propyl-3-(methyl thio) pyrazine
FL
2-
tetradecenal
FL/FR
tetrahydrocitral
FL/FR
tiglyl alcohol
FL
(±)-3-(
methyl thio) heptanal
FL
aldehydic
aldehydic
octanal (aldehyde C-8)
FL/FR
2-
tridecenal
FL/FR
alliaceous
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
aromatic
laevo-
perillaldehyde
FL/FR
citrus
cilantro leaf oil
FL/FR
valencene
FL/FR
cooling
sabinene hydrate
FL/FR
creamy
octyl isobutyrate
FL/FR
fatty
2,4-
decadienal
FL
sec-
heptyl acetate
FL/FR
2-
heptyl furan
FL/FR
2,4-
nonadien-1-ol
FL/FR
2,4-
nonadienal
FL
(Z)-2-
nonen-1-ol
FL/FR
2-
nonen-1-ol
FL/FR
2-
nonenal
FL/FR
2-
octen-1-ol
FL/FR
(E)-2-
octenal
FL/FR
floral
(E)-
geranyl acetone
FL/FR
geranyl phenyl acetate
FL/FR
(Z)-
methyl epi-jasmonate
FL/FR
methyl jasmonate
FL/FR
fruity
iso
amyl isobutyrate
FL/FR
iso
amyl octanoate
FL/FR
butyl 2-decenoate
FL/FR
ethyl hexanoate
FL/FR
2-
hexen-1-ol
FL/FR
methyl (E)-3-nonenoate
FL
methyl 2-methyl butyrate
FL/FR
methyl 3-nonenoate
FL/FR
octen-1-yl cyclopentanone
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
green
cucumber distillates
FL
cumin acetaldehyde
FL/FR
iso
cyclocitral (IFF)
FL/FR
cyclohexyl ethyl alcohol
FL/FR
3-
decen-2-one
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
para-
dimethyl hydroquinone
FL/FR
(E,Z)-2,6-
dodecadienal
FL/FR
dodecanal dimethyl acetal
FL/FR
heptanal (aldehyde C-7)
FL/FR
1-
hepten-3-ol
FL/FR
(Z)-4-
heptenal
FL/FR
(E)-2-
heptenal
FL
(Z)-4-
heptenal diethyl acetal
FL/FR
heptyl acetate
FL/FR
2,4-
hexadienal
FL
hexanal (aldehyde C-6)
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
(Z)-3-
hexenal
FL/FR
2-
hexyl pyridine
FL
hexyl tiglate
FL/FR
3,5-
lutidine
FL
melon heptenal
FL/FR
methyl octanoate
FL/FR
3-(5-
methyl-2-furyl) butanal
FL
(E,Z)-3,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
(E)-2-
nonen-1-ol
FL/FR
(Z)-6-
nonen-1-yl acetate
FL/FR
(E)-2-
nonenal
FL/FR
(E,E)-2,4-
octadienal
FL
2,4-
octadienal
FL
(E)-2-
octen-1-yl acetate
FL/FR
3-
octyl acetate
FL/FR
octyl formate
FL/FR
1-
penten-3-ol
FL/FR
2-
propyl pyrazine
FL
iso
propyl tiglate
FL/FR
propylene glycol acetone ketal
FL
sorbyl acetate
FL
violet leaf absolute
FL/FR
juicy
lychee mercaptan acetate
FL/FR
ketonic
3-
heptanone
FL/FR
lactonic
delta-
heptalactone
FL/FR
metallic
4-
hexenol
FL/FR
3-(
methyl thio) hexanol
FL/FR
mushroom
1-
octen-3-ol
FL/FR
oily
olive oil absolute
FL/FR
onion
propyl thioacetate
FL
soapy
dodecanal (aldehyde C-12 lauric)
FL/FR
solvent
1-
heptanol
FL/FR
spicy
cumin oleoresin
FL
cumin seed absolute
FL/FR
jalapeno oleoresin
FL
sulfurous
grapefruit menthane
FL/FR
methyl benzyl disulfide
FL
terpenic
gamma-
terpinene
FL/FR
waxy
decanol
FL/FR
9-
decenoic acid
FL/FR
heptyl octanoate
FL/FR
(Z)-6-
nonen-1-ol
FL/FR
octyl butyrate
FL/FR
undecanal
FL/FR
(E)-2-
undecenal
FL/FR
woody
sabinene
FL/FR
 
Potential Uses:
FLbread white bread
FLcabbage
FLcake
FLcauliflower
FRcedar
FLchicken
FRcinnamon
FRcranberry
FLfish
FRfungus
FLbrandy grape brandy
FRgrapefruit
FRhazelnut
FRhop
FRhuckleberry
FLlamb
FLlamb
FRmandarin
FLmeat
FRmelon
FLnut
FLolive
FLpea green pea
FRpeanut
FLpecan
FLpotato chip
 soybean
FRspice
FRtangerine
FRtea green tea
FLtomato
 
Occurrence (nature, food, other):note
 bilberry fruit
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 brandy
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 cranberry fruit
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 herniaria incana lam. oil greece @ 0.20%
Data GC Search Trop Picture
 hop
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 olive
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 pea
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 peanut
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 plum fruit
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 plumcot fruit
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 rice
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 salmon roe
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 soybean oil
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 sturgeon caviar
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 sunflower oil
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 tea
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Synonyms:
(2E,4E)-hepta-2,4-dienal
(2trans,4trans)-hepta-2,4-dienal
(E,E)-2,4-heptadien-1-al
(E)-2,(E)-4-heptadien-1-al
trans-2,trans-4-heptadien-1-al
trans,trans-2,4-heptadien-1-al
trans,trans-2,4-heptadien-1-al FCC, no antioxidant
2,4-heptadien-1-al natural 5% in ethanol
(2E,4E)-2,4-heptadienal
(E,E)-2,4-heptadienal
T2 T4 heptadienal
trans-2-trans-4-heptadienal
trans-2, trans-4-heptadienal
trans-trans-2,4-heptadienal
trans,trans-2,4-heptadienal
2,4-heptadienal, (2E,4E)-
2,4-heptadienal, (E,E)-
trans,trans-2,4-heptadiene aldehyde
trans, trans-2,4-heptandienal
trans,trans-2,4-heptandienal
 

Articles:

PubMed:Aroma Chemistry of African Oryza glaberrima and Oryza sativa Rice and Their Interspecific Hybrids.
PubMed:Iron-lactoferrin complex reduces iron-catalyzed off-flavor formation in powdered milk with added fish oil.
PubMed:Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.
PubMed:Change of volatile compounds in fresh fish meat during ice storage.
PubMed:Oxidative Stability of Polyunsaturated Edible Oils Mixed With Microcrystalline Cellulose.
PubMed:Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS.
PubMed:Rapid fingerprinting and classification of extra virgin olive oil by microjet sampling and extractive electrospray ionization mass spectrometry.
PubMed:Atmospheric carbon dioxide changes photochemical activity, soluble sugars and volatile levels in broccoli (Brassica oleracea var. italica).
PubMed:Iron is an essential cause of fishy aftertaste formation in wine and seafood pairing.
PubMed:Characterization of volatile substances in apples from Rosaceae family by headspace solid-phase microextraction followed by GC-qMS.
PubMed:Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED.
PubMed:Studies on the aroma of matÚ (Ilex paraguariensis St. Hil.) using headspace solid-phase microextraction.
PubMed:Formation of volatile compounds in model experiments with crude leek (Allium ampeloprasum Var. Lancelot) enzyme extract and linoleic acid or linolenic acid.
PubMed:Multiple roles of plant volatiles in jasmonate-induced defense response in rice.
PubMed:Simultaneous determination of ten taste and odor compounds in drinking water by solid-phase microextraction combined with gas chromatography-mass spectrometry.
PubMed:Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids.
PubMed:Formation of volatile compounds in model experiments with crude leek (Allium ampeloprasum Var. Lancelot) enzyme extract and linoleic acid or linolenic acid.
PubMed:Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors.
PubMed:Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.
 
Notes:
Flavouring compound [Flavornet]
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