| Identification | Back Directory | [Name]
(2E,4E)-2,4-Octadienal | [CAS]
30361-28-5 | [Synonyms]
FEMA 3721
Fema no. 3721
2,4-OCTADIENAL
T2 T4 OCTADIENAL
Einecs 250-147-1
2,4-OCTADIEN-1-AL
(E,E)-2,4-octadienal
(E,E)-octa-2,4-dienal
(2E,4E)-2,4-Octadienal
(E)-2,(E)-4-octadienal
trans-[2,4]-Octadienal
2,4-Octadienal, (E,E)-
(E,E)-2,4-Octadien-1-al
(2E,4E)-octa-2,4-dienal
2,4-Octadienal, (2E,4E)-
rans,trans-2,4-Octadienal
trans,trans-Octa-2,4-dienal
2,4-Octadienal, trans,trans-
(2E,4E)-2,4-Octadienal USP/EP/BP
2,4-octadienal,(E,E)-2,4-octadienal | [EINECS(EC#)]
250-147-1 | [Molecular Formula]
C8H12O | [MDL Number]
MFCD00014676 | [MOL File]
30361-28-5.mol | [Molecular Weight]
124.18 |
| Chemical Properties | Back Directory | [Boiling point ]
88 °C10 mm Hg(lit.) | [density ]
0.875 g/mL at 25 °C(lit.) | [FEMA ]
3721 | TRANS,TRANS-2,4-OCTADIENAL | [refractive index ]
n20/D 1.526(lit.) | [Fp ]
174 °F | [storage temp. ]
Inert atmosphere,Store in freezer, under -20°C | [solubility ]
Chloroform (Soluble), Methanol (Slightly) | [form ]
Oil | [color ]
Pale Yellow | [Odor]
at 10.00 % in dipropylene glycol. green fatty reminiscent of pear melon peely | [Odor Type]
green | [JECFA Number]
1181 | [Stability:]
Light Sensitive, Temperature Sensitive | [LogP]
2.12 | [NIST Chemistry Reference]
2,4-Octadienal, (e,e)-(30361-28-5) | [EPA Substance Registry System]
2,4-Octadienal, (2E,4E)- (30361-28-5) |
| Hazard Information | Back Directory | [Description]
trans,trans-2,-4-Octadienal has a fatty, green, sour odor. | [Chemical Properties]
trans, trans-2,4-Octadienal has a fatty, green, sour odor. | [Occurrence]
Reported found in roasted beef, lamb, mutton, wheat bread, cheese, cocoa beans, chocolate liquor, fresh salted
salmon, sturgeon caviar, salmon roe, fish, salmon oil, pickled ham, grapes, oxidized milk, potato chips, peanuts, rice, roasted sesame
seeds, prickly pear and black tea. | [Definition]
ChEBI: (E,E)-2,4-Octadienal is a fatty aldehyde. | [Taste threshold values]
Taste characteristics at 10 ppm: green, fruity, melon, citrus, tallow and fatty nuances. | [Synthesis Reference(s)]
Chemistry Letters, 8, p. 713, 1979
The Journal of Organic Chemistry, 23, p. 1580, 1958 DOI: 10.1021/jo01104a625 |
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