(±)-4-ethyl octanal
(+/-)-4-ethyloctanal

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CODE159071 CODE159071

Product(s):

Fragrance Demo Formulas
CAS Number:	58475-04-0	3D/inchi
FDA UNII:	3ED6690G0V
Nikkaji Web:	J3.351.984B
XlogP3-AA:	3.50 (est)
Molecular Weight:	156.26860000
Formula:	C10 H20 O
NMR Predictor:	Predict (works with chrome, Edge or firefox)

Category:flavor and fragrance 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:	1819 (+/-)-4-ethyloctanal
DG SANTE Food Flavourings:	05.223 4-ethyloctanal
FEMA Number:	4117 (+/-)-4-ethyloctanal
FDA:	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):	58475-04-0 ; (+/-)-4-ETHYLOCTANAL

Physical Properties:

Appearance:	colorless clear liquid (est)
Assay:	95.00 to 100.00
Food Chemicals Codex Listed:	No
Specific Gravity:	0.83400 to 0.84200 @ 20.00 °C.
Pounds per Gallon - (est).:	6.948 to 7.014
Refractive Index:	1.42700 to 1.43400 @ 20.00 °C.
Boiling Point:	201.00 to 203.00 °C. @ 760.00 mm Hg
Boiling Point:	97.00 to 99.00 °C. @ 25.00 mm Hg
Acid Value:	1.00 max. KOH/g
Vapor Pressure:	0.276000 mmHg @ 25.00 °C. (est)
Flash Point:	159.00 °F. TCC ( 70.56 °C. )
logP (o/w):	3.815 (est)
Soluble in:
	alcohol
	water, 50.29 mg/L @ 25 °C (est)
Insoluble in:
	water

Organoleptic Properties:

Odor Type: floral

floral waxy fatty milky lactonic citrus fruity

Odor Description:at 10.00 % in dipropylene glycol. floral waxy fatty milky lactonic citrus fruity

Odor and/or flavor descriptions from others (if found).

Cosmetic Information:

None found

Suppliers:

Parchem

(±)-4-Ethyl Octanal

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

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:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice

Maximised Survey-derived Daily Intakes (MSDI-EU):	0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA):	0.10 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):	0.019 (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: 22
Click here to view publication 22
	average usual ppm	average maximum ppm
baked goods:	-	-
beverages(nonalcoholic):	-	-
beverages(alcoholic):	-	-
breakfast cereal:	-	-
cheese:	0.00500	0.04000
chewing gum:	-	-
condiments / relishes:	0.00200	0.01000
confectionery froastings:	-	-
egg products:	-	-
fats / oils:	0.00400	0.02000
fish products:	-	-
frozen dairy:	-	-
fruit ices:	-	-
gelatins / puddings:	-	-
granulated sugar:	-	-
gravies:	0.00400	0.02000
hard candy:	-	-
imitation dairy:	-	-
instant coffee / tea:	-	-
jams / jellies:	-	-
meat products:	0.00500	0.04000
milk products:	0.00200	0.01000
nut products:	-	-
other grains:	-	-
poultry:	-	-
processed fruits:	-	-
processed vegetables:	-	-
reconstituted vegetables:	-	-
seasonings / flavors:	-	-
snack foods:	0.00200	0.01000
soft candy:	-	-
soups:	0.00200	0.01000
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):

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

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :21918450

National Institute of Allergy and Infectious Diseases:Data

4-ethyloctanal

Chemidplus:0058475040

References:

	4-ethyloctanal
NIST Chemistry WebBook:	Search Inchi
Pubchem (cid):	21918450
Pubchem (sid):	135299059

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
HMDB (The Human Metabolome Database):	HMDB32274
FooDB:	FDB009403
ChemSpider:	View