| FEMA | 3957 |
| CAS | 1871-67-6 |
| EINECS | 217-491-4 |
| JECFA Food Flavoring | 1805 |
| CoE Number | 10156 |
| Organoleptic Notes |
|
| Odor | acidic musty, sour, fatty, waxy, dirty, aldehydic, vegetable, cheesy, |
| Flavor | fatty fatty, terpenic, waxy, green, weedy, wet, hay, |
| Material Notes | Food flavourant for baked goods and candies As to unsaturated acids, those with eight carbon atoms, 2-octenoic acid (trans-8: 1[2]) and 2-octynoic acid (8:::1[2]), increase the susceptibility to infection and fluidity while low concentrations of monounsaturated acids with 14 and 18 carbon atoms, myristoleic acid (cis-14:1[9]) and oleic acid (cis-18:1[9]), reduce both the susceptibility to infection and the fluidity of the membrane. [Pubmed 1963884]. |