AInsights Entry for (E,E)-2,4-undecadienal (CAS: 30361-29-6)

1. Identity & Chemical Information

• Common Name(s): (E,E)-2,4-undecadienal
• IUPAC Name: (2E,4E)-undeca-2,4-dienal
• CAS Number: 30361-29-6
• FEMA Number: 3422
• Other Identifiers: FL number 02.084
• Molecular Formula: C11H18O
• Molecular Weight: 166.26 g/mol
• Functional Groups and Structure–Odor Relevance: This compound contains conjugated double bonds and an aldehyde group, which are crucial for its potent odor profile. The conjugated system contributes to its stability and intensity, while the aldehyde group is responsible for its characteristic fatty, citrus-like aroma.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (E,E)-2,4-undecadienal is known for its strong, fatty, citrus-like odor with nuances of orange peel and coriander. It is often described as having a green, waxy, and slightly metallic character.
• Taste and/or Odor Thresholds: The odor threshold is reported to be extremely low, around 0.001 ppm, making it a powerful impact compound in flavor formulations.
• Typical Sensory Role: It serves as an impact note in flavor systems, providing a fresh, citrusy top note that enhances the overall perception of freshness and complexity.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: (E,E)-2,4-undecadienal is naturally found in citrus oils, coriander, and some types of fish oils. It is also present in cooked beef and chicken, contributing to their characteristic aromas.
• Formation Pathways: It can be formed through the oxidation of unsaturated fatty acids, particularly linoleic acid, during cooking or processing.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its presence in natural sources, it can be labeled as a natural flavor or fragrance component when derived from these sources.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

• Flavor Categories and Applications: Widely used in citrus, herbal, and savory flavor formulations. It is particularly effective in enhancing the freshness of citrus and green notes.
• Functional Role in Flavor Systems: Acts as a top note enhancer and impact compound, providing freshness and complexity.
• Typical Use Levels: Documented use levels range from 0.01 to 0.1 ppm in finished food products, with higher concentrations used in more robust flavor systems.
• Stability Considerations: It is relatively stable under acidic conditions but can degrade under high heat and alkaline conditions, leading to off-flavors.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Commonly used in citrus, green, and aldehydic fragrance compositions. It is found in perfumes, soaps, and household cleaning products.
• Functional Role: Provides a fresh, citrusy top note and enhances the overall brightness of the fragrance.
• Typical Concentration Ranges: Used at trace levels, typically below 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It is a top note due to its high volatility, contributing to the initial impression of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Recognized as GRAS by FEMA for flavor use.
• European Union (Reg. (EC) No 1334/2008; FL number status): Approved for use as a flavoring substance.
• United Kingdom: Follows EU regulations post-Brexit, with no significant divergence reported.
• Asia (Japan, China, ASEAN): Generally recognized as safe for use in flavors, but specific regulations may vary.
• Latin America (e.g., Brazil, MERCOSUR): Approved for use in flavors, with harmonized regulations across the region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Considered safe for use in food at typical concentrations, with a high margin of safety.
• Dermal Exposure: Generally non-irritating at typical fragrance concentrations, but IFRA guidelines should be consulted for specific product types.
• Inhalation Exposure: Low volatility reduces inhalation risk, but occupational exposure should be monitored in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Its potent, fresh citrus character makes it indispensable for creating vibrant, fresh flavor and fragrance profiles.
• Typical Synergies: Works well with other citrus and green notes, enhancing their freshness and complexity.
• Common Formulation Pitfalls: Overuse can lead to a metallic or soapy character; careful balancing is required.
• Situations Where It is Frequently Over- or Under-used: Often under-used in savory applications where it can enhance freshness.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Comprehensive sensory and regulatory data are available.
• Industry-Typical but Undocumented Practices: Use in savory applications is common but less documented.
• Known Data Gaps or Regulatory Ambiguities: Limited data on long-term inhalation exposure.

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 2026-03-24 13:54:32 GMT (p2)