(E,E)-2,4-octadienal
trans,trans-2,4-octadienal
Identification
| Name | (E,E)-2,4-octadienal |
| CAS Number | 30361-28-5 |
| EINECS | 250-147-1 |
| FDA UNII | PR4J26TQJD |
| Molecular Formula | C8 H12 O |
| Molecular Weight | 124.18284000 |
| MDL Number | MFCD00014676 |
| Nikkaji Number | J127.243H |
| CoE Number | 11805 |
Regulatory
| JECFA Food Flavoring | 1181 trans,trans-2,4-octadienal |
| DG SANTE Food Flavourings | 05.127 octa-2(trans),4(trans)-dienal |
| FEMA Number | 3721 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 30361-28-5 ; 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, 198.00 to 199.00 °C. @ 760.00 mm Hg |
| Acid Value | 5.00 max. KOH/g |
| Vapor Pressure | 0.364000 mmHg @ 25.00 °C. (est) |
| Flash Point | 174.00 °F. TCC ( 78.89 °C. ) |
| logP (o/w) | 2.400 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | > 8 hour(s) at 100.00 % |
| Odor Description |
at 10.00 % in dipropylene glycol. A fatty, fruity, green, citrus odor with peely notes Strong fatty, fruity, reminiscent of pear Fatty, Green, Sour
|
| Taste Description |
green fruity melon citrus fatty tallow Fatty, chicken fat, citrus
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| 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 | flavoring agents |
| IFRA Critical Effect | Insufficient data |
| 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) | 0.65 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.007 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 420 (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) | 0.01000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | - |
| Edible ices, including sherbet and sorbet (03.0) | 0.30000 |
| Processed fruit (04.1) | - |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 5.50000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 0.20000 |
| Bakery wares (07.0) | 0.50000 |
| Meat and meat products, including poultry and game (08.0) | 0.50000 |
| 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) | 0.50000 |
| Foodstuffs intended for particular nutritional uses (13.0) | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 0.25000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | - |
| Ready-to-eat savouries (15.0) | 0.05100 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 0.50000 |
Alfrebro LLC/ Archer Daniels Midland Company
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Potential Uses
Natural Occurrence
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-
PubMed:
Fragrant unsaturated aldehydes elicit activation of the Keap1/Nrf2 system leading to the upregulation of thioredoxin expression and protection against oxidative stress.
PubMed:
Composition and aroma compounds of Ragusano cheese: native pasture and total mixed rations.
PubMed:
Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis).