FlavScents AInsights Entry for (E)-2-octenal (CAS: 2548-87-0)
1. Identity & Chemical Information
- Common Name(s): (E)-2-octenal
- IUPAC Name: (E)-oct-2-enal
- CAS Number: 2548-87-0
- FEMA Number: 3221
- Other Identifiers: FL No. 02.013
- Molecular Formula: C8H14O
- Molecular Weight: 126.20 g/mol
- Functional Groups and Structure–Odor Relevance: (E)-2-octenal is an α,β-unsaturated aldehyde, which contributes to its characteristic odor profile. The presence of the double bond in the (E)-configuration is crucial for its sensory attributes, providing a green, fatty, and citrus-like aroma.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
(E)-2-octenal is characterized by its strong, penetrating odor with descriptors such as green, fatty, citrus, and aldehydic. It is known for its high intensity and diffusion, making it a potent impact note in formulations. The odor threshold is relatively low, allowing it to be effective even at minimal concentrations. Its typical sensory role includes providing freshness and enhancing the green notes in both flavors and fragrances.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
(E)-2-octenal naturally occurs in various plant sources, including citrus fruits and certain essential oils. It can also form through the oxidative degradation of unsaturated fatty acids, a process common in the Maillard reaction during food processing. This compound is often used to impart a "natural" flavor or fragrance designation due to its presence in nature.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
(E)-2-octenal is utilized in flavor formulations across categories such as citrus, green, and fatty profiles. It serves as an impact note, providing freshness and enhancing the authenticity of natural flavors. Typical use levels in finished food or beverages range from 0.1 to 5 ppm, with variations depending on the desired intensity and product type. It is relatively stable under acidic conditions but can degrade under high heat or oxidative environments.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrances, (E)-2-octenal is employed in citrus, green, and aldehydic fragrance families. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges are from trace amounts to 0.5%, depending on the formulation. Its volatility allows it to provide an initial burst of freshness, enhancing the overall olfactory experience.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Recognized as GRAS by FEMA for flavor use.
- European Union: Approved under Regulation (EC) No 1334/2008 with FL number 02.013.
- United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
- Asia: Approved for use in Japan and China, with specific concentration limits in certain applications.
- Latin America: Generally accepted in Brazil and MERCOSUR countries, with harmonized assumptions across the region.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, (E)-2-octenal is considered safe within the established ADI and MSDI limits, with a wide margin of safety. Dermal exposure in fragrance applications is generally low risk, but IFRA guidelines should be consulted to avoid irritation or sensitization. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed in manufacturing settings. Risk profiles are consistent across food and fragrance applications.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
(E)-2-octenal is valued for its ability to impart freshness and enhance green notes in formulations. It synergizes well with other aldehydes and citrus components. Formulators should be cautious of its high potency, as overuse can lead to an overpowering or harsh aroma. It is often under-utilized in complex formulations where subtlety is required.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on (E)-2-octenal is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability exists in natural occurrence data due to differences in source material and processing methods.
Citation hooks: FlavScents
QA Check
- All required sections 1–9 are present
- "Citation hooks:" line is present under each section
- Flavor section includes ppm ranges
- Toxicology section covers oral, dermal, inhalation
- Regulatory section mentions US, EU, UK, Asia, Latin America
- If complex natural material: includes section 5a (not applicable here)
About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.
Generated 2026-06-29 08:56:07 GMT (p2)
