2-dodecenal
dodec-2-enal
Identification
| Name | 2-dodecenal |
| CAS Number | 4826-62-4 |
| EINECS | 225-402-5 |
| FDA UNII | Search |
| Molecular Formula | C12 H22 O |
| Molecular Weight | 182.30654000 |
| CoE Number | 124 |
Regulatory
| JECFA Food Flavoring | 1350 2-dodecenal |
| DG SANTE Food Flavourings | 05.037 2-dodecenal |
| FEMA Number | 2402 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 4826-62-4 ; 2-DODECENAL |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 94.00 to 99.80 sum of isomers |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.83900 to 0.84900 @ 25.00 °C. |
| Pounds per Gallon - (est). | 6.981 to 7.065 |
| Refractive Index | 1.45200 to 1.45800 @ 20.00 °C. |
| Boiling Point | 272.00 °C. @ 760.00 mm Hg |
| Acid Value | 5.00 max. KOH/g |
| Vapor Pressure | 0.010000 mmHg @ 25.00 °C. (est) |
| Flash Point | 200.00 °F. TCC ( 93.33 °C. ) |
| logP (o/w) | 4.847 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | > 48 hour(s) at 100.00 % |
| Odor Description |
at 1.00 % in dipropylene glycol. waxy, mandarin orange Green, Citrus, Fruity
|
| Taste Description |
fatty waxy citrus peel cilantro herbal Fatty, waxy, citrus peel notes with cilantro and similar types of herbal notes
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 > 5000 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 5000 mg/kg |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for 2-dodecenal usage levels up to | 1.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 1.20 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 2.00 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 1100 (μg/person/day) |
| Threshold of Concern | 1800 (μg/person/day) |
| Structure Class | I |
| baked goods | - |
| 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 | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
| Dairy products, excluding products of category 02.0 (01.0) | 3.29000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | - |
| Edible ices, including sherbet and sorbet (03.0) | - |
| Processed fruit (04.1) | - |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 2.63000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 2.10000 |
| Bakery wares (07.0) | 3.20000 |
| Meat and meat products, including poultry and game (08.0) | - |
| 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) | - |
| Foodstuffs intended for particular nutritional uses (13.0) | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 1.81000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 1.00000 |
| 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) | - |
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Potential Uses
Natural Occurrence
Synonyms
dodec-2-en-1-al
dodec-2-enal
2-
dodecen-1-al
2-
dodecenal (high trans)
3-
nonyl acrolein
beta-
octyl acrolein
PubMed:
Eryngial (trans-2-dodecenal), a bioactive compound from Eryngium foetidum: its identification, chemical isolation, characterization and comparison with ivermectin in vitro.
PubMed:
Composition of the essential oil constituents from leaves and stems of Korean Coriandrum sativum and their immunotoxicity activity on the Aedes aegypti L.
PubMed:
Eryngium foetidum L.: a review.
PubMed:
Variations in the essential oil composition from different parts of Coriandrum sativum L. cultivated in Tunisia.
PubMed:
The combination of gas chromatography-olfactometry and multidimensional gas chromatography for the characterisation of essential oils.
PubMed:
Identification of character-impact odorants in coriander and wild coriander leaves using gas chromatography-olfactometry (GCO) and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS).
PubMed:
Aroma evaluation of an aquatic herb, Changpo (Acorus calamus Var. angustatus Bess), by AEDA and SPME.
PubMed:
Changes in volatile compounds of gamma-irradiated fresh cilantro leaves during cold storage.
PubMed:
The essential oil of Ducrosia anethifolia (DC.) Boiss. Chemical composition and antimicrobial activity.
PubMed:
TRANS-2-DODECENAL AND 2-METHYL-1, 4-QUINONE PRODUCED BY A MILLIPEDE.