(E,E)-2,4-octadienal

(E,E)-2,4-octadienal

Full Material List

N/A

Identifiers

FEMA	3721
CAS	30361-28-5
EINECS	250-147-1
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-
JECFA Food Flavoring	1181
JECFA Food Additive	N/A
DG SANTE Food Flavourings	05.127 octa-2(trans),4(trans)-dienal
DG SANTE Food Contact Materials	N/A
FDA UNII	PR4J26TQJD
CoE Number	11805
XlogP3-AA	N/A
Molecular Weight	124.18284
Molecular Formula	C8 H12 O

Organoleptic

Organoleptic Notes	1. Odor Type: green Odor Strength:high ,recommend smelling in a 10.00 % solution or less Substantivity: > 8 hour(s) at 100.00 % green fatty pear melon peely Odor Description:at 10.00 % in dipropylene glycol. green fatty reminiscent of pear melon peely
Odor	green green, fatty, pear, melon, peely,
Flavor	green green, fruity, melon, citrus, fatty, tallow, chicken, fat,

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Properties

Food Chemicals Codex Listed	No
Appearance	yellow clear liquid (est)
Assay	99.00 to 100.00 sum of isomers
Specific Gravity	0.83200 to 0.83900 @ 25.00 °C.
Lbs/Gal (est)	6.923 to 6.981
Refractive Index	1.51900 to 1.52500 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	198.00 to 199.00 Â°C. @ 760.00 mm Hg
Flash Point	174.00 Â°F. TCC ( 78.89 Â°C. )
Acid Value	5.00 max. KOH/g
Vapor Pressure	0.364000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	2.400 (est)
Soluble In	alcohol water, 951.7 mg/L @ 25 °C (est) water
Occurrence	beef grilled beef bread wheat bread caviar cheese fish lamb peanut rice