(E)-2-dodecenal

trans-2-dodecenal

CAS: 20407-84-5 C12 H22 O MW: 182.30654000 herbal waxy

Identification

Name(E)-2-dodecenal
IUPAC(E)-dodec-2-enal
CAS Number20407-84-5
EINECS243-797-2
FDA UNII1D55O81P4E
Molecular FormulaC12 H22 O
Molecular Weight182.30654000
MDL NumberMFCD00014674
Nikkaji NumberJ280.586C
Beilstein2434537
CoE Number124

Regulatory

DG SANTE Food Flavourings05.144 dodec-2(trans)-enal
FEMA Number2402
FDANo longer provide for the use of these seven synthetic flavoring substances

Physical Properties

Appearance colorless clear oily liquid (est)
Assay 94.70 to 99.60 sum of isomers
Food Chemicals Codex Listed Yes
Specific Gravity 0.84100 to 0.84900 @ 25.00 °C.
Pounds per Gallon - (est). 6.998 to 7.065
Refractive Index 1.45500 to 1.45900 @ 20.00 °C.
Boiling Point 73.00 to 74.00 °C. @ 0.50 mm Hg, 125.00 to 128.00 °C. @ 760.00 mm Hg
Vapor Pressure 0.010000 mmHg @ 25.00 °C. (est)
Flash Point > 212.00 °F. TCC ( > 100.00 °C. )
logP (o/w) 4.510
Shelf Life 6.00 month(s) or longer if stored properly.
Storage store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in alcohol
Stability APC: traces - 1%

Organoleptic Properties

Odor Strength high ,
Substantivity 72 hour(s) at 10.00 % in dipropylene glycol
Odor Description
at 1.00 % in dipropylene glycol.
waxy, mandarin orange
powerful, clean citrus note, reminiscent of an unsaturated aldehyde and freshly squezzed mandarin and orange skin
strongly fatty, on dilution somewhat citrusy, mandarin, orange-like
Citrus-mandarin, spicy-coriander, fatty, metallic. Very powerful
Odor sample from Firmenich Inc.
Taste Description
waxy citrus peel aldehydic bitter orange mandarin cilantro fatty herbal
Fatty, waxy, citrus peel notes with cilantro and similar types of herbal notes
sulphurous, meaty, aspects of roasted coffee; meaty, roasted, savory, beef and popcorn
fatty waxy citrus peel cilantro herbal

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Human Experience1 % solution: no irritation or sensitization.
Oral/Parenteral Toxicityoral-rat LD50 > 5000 mg/kg
Dermal Toxicityskin-rabbit LD50 5000 mg/kg
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Recommendation for (E)-2-dodecenal usage levels up to1.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)0.75 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI)2000 (μg/person/day)
Threshold of Concern1800 (μg/person/day)
Structure ClassI
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)5.70000
Fats and oils, and fat emulsions (type water-in-oil) (02.0)1.50000
Edible ices, including sherbet and sorbet (03.0)0.90000
Processed fruit (04.1)-
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2)5.00000
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)4.80000
Bakery wares (07.0)8.00000
Meat and meat products, including poultry and game (08.0)0.90000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0)0.90000
Eggs and egg products (10.0)0.90000
Sweeteners, including honey (11.0)0.90000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0)2.00000
Foodstuffs intended for particular nutritional uses (13.0)-
Non-alcoholic ("soft") beverages, excl. dairy products (14.1)2.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2)1.00000
Ready-to-eat savouries (15.0)2.50000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0)0.90000

ACS International GmbH

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Augustus Oils Ltd

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Firmenich Inc.

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Indukern, S.A. F&F Ingredients Division

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Lluch Essence S.L.

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M&U International LLC

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Pell Wall Perfumes

Hand-made fragrances

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Synerzine, Inc.

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R C Treatt and Co Ltd

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Vigon International

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WholeChem, LLC

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Potential Uses

FR citrus FR cologne FL/FR coriander FR fern FR green FR mandarin FR orange FL/FR orange bitter orange peel FR spice FR tangerine

Natural Occurrence

carrot coriander leaf oil @ 15.60-21.60% Data coriander seed eryngium foetidum eschweilera coriacea (a. p. dc.) mori flower oil brazil @ 1.70% Data ginger mandarin oil uruguay @ 0.01-0.02% Data milk PMC orange bitter orange peanut peanut roasted peanut rice

Synonyms

aldehyde mandarin 10% aldehyde mandarine 10 TEC aldehyde mandarine 10% (E)- dodec-2-en-1-al (2E)- dodec-2-enal (E)- dodec-2-enal dodec-2(trans)-enal (2E)-2- dodecen-1-al (E)-2- dodecen-1-al trans-2- dodecen-1-al trans-2- dodecen-1-al FCC T2 dodecenal trans-2- dodecenal 2- dodecenal (high trans) 2- dodecenal (high trans) FCC, no antioxidant 2- dodecenal, (2E)- 2- dodecenal, (E)- mandarin ald 10% tri eth citr mandarin aldehyde 10% (Firmenich) mandarin aldehyde 10% TEC (Firmenich) mandarine aldehyde 10 (Firmenich) mandarine aldehyde 10% (Firmenich) mandarine aldehyde 10% CITR (Firmenich) (E)-3- nonyl acrolein Perfumer & Flavorist: Molecule of the Month: trans-2-Dodecenal PubMed: Eryngial (trans-2-dodecenal), a bioactive compound from Eryngium foetidum: its identification, chemical isolation, characterization and comparison with ivermectin in vitro. 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.