30361-28-5

Basic information

• Product Name: (2E,4E)-2,4-Octadienal
• Synonyms: (2E,4E)-2,4-Octadienal;(E)-2,(E)-4-octadienal;(E,E)-2,4-Octadien-1-al;(E,E)-2,4-octadienal;(E,E)-octa-2,4-dienal;trans,trans-Octa-2,4-dienal;T2 T4 OCTADIENAL;2,4-OCTADIEN-1-AL
• CAS NO: 30361-28-5
• Molecular Formula: C₈H₁₂O
• Molecular Weight: 124.18
• EINECS: 250-147-1
• Product Categories: aldehyde Flavor
• Mol File: 30361-28-5.mol
• Article Data: 9

Chemical Properties

• Boiling Point: 88 °C10 mm Hg(lit.)
• Flash Point: 174 °F
• Appearance: /
• Density: 0.875 g/mL at 25 °C(lit.)
• Vapor Pressure: 0.364mmHg at 25°C
• Refractive Index: n20/D 1.526(lit.)
• Storage Temp.: Inert atmosphere,Store in freezer, under -20°C
• Solubility: Chloroform (Soluble), Methanol (Slightly)
• Stability: Light Sensitive, Temperature Sensitive
• CAS DataBase Reference: (2E,4E)-2,4-Octadienal(CAS DataBase Reference)
• NIST Chemistry Reference: (2E,4E)-2,4-Octadienal(30361-28-5)
• EPA Substance Registry System: (2E,4E)-2,4-Octadienal(30361-28-5)

Safety Data

• WGK Germany: 3
• Hazardous Substances Data: 30361-28-5(Hazardous Substances Data)

Usage

Description

(2E,4E)-2,4-Octadienal, also known as trans,trans-2,4-Octadienal, is an organic compound with a distinct chemical structure characterized by two carbon-carbon double bonds at the 2nd and 4th positions. It has a fatty, green, sour odor and is known for its taste threshold values and taste characteristics, which include green, fruity, melon, citrus, tallow, and fatty nuances.

Uses

Used in Flavor Industry:
(2E,4E)-2,4-Octadienal is used as a flavoring agent for its unique taste and aroma, which contributes to the green, fruity, and citrusy notes in various food products. It is particularly useful in enhancing the flavor of roasted meats, bread, cheese, and other culinary applications where these taste characteristics are desired.
Used in Perfumery:
(2E,4E)-2,4-Octadienal is used as a fragrance ingredient in the perfumery industry due to its green, fruity, and citrusy scent. It can be used to create a wide range of fragrances, from fresh and clean to more complex and sophisticated scents.
Used in the Food Industry:
(2E,4E)-2,4-Octadienal is used as an additive in the food industry to impart a specific taste and aroma to various products. It is commonly 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.
Used in the Cosmetic Industry:
(2E,4E)-2,4-Octadienal can be used in the cosmetic industry as a component in the formulation of fragrances for personal care products, such as perfumes, colognes, and body care products. Its green, fruity, and citrusy scent can add a pleasant and refreshing aroma to these products.

Synthesis Reference(s)

Chemistry Letters, 8, p. 713, 1979The Journal of Organic Chemistry, 23, p. 1580, 1958 DOI: 10.1021/jo01104a625

InChI:InChI=1/C8H12O/c1-2-3-4-5-6-7-8-9/h4-8H,2-3H2,1H3/b5-4+,7-6+

Upstream product

• 4885-02-3 Dichloromethyl methyl ether 
• 70960-89-3 hepta-1,3t-dien-t-yl-trimethyl-silane 
• 56904-85-9 (E,E)-octa-2,4-dien-1-ol 
• 2548-87-0 (E)-2-Octenal 
• 123-72-8 butyraldehyde 
• 189068-20-0 (1Z,3Z)-1-butyltelluro-4-methoxy-1,3-butadiene 
• 88916-14-7 (E)-1-(trimethyl)silylhept-1-en-4-ol 
• 147139-89-7 (E,E)-2,4-octadienal dimethyl acetal 
• 156567-57-6 propylzinc bromide 

Downstream Products

• 22329-75-5 (2E,4E)-octadienoic acid 
• 51544-64-0 Me deca-trans-2, trans-4, cis-6-trienoate 

Relevant articles and documents

Synthesis method of dienal or dienone compound

The invention discloses a synthesis method of a dienal or dienone compound. The method comprises subjecting olefin aldehyde or ketene adopted as a starting raw material to one-step dehydrogenation ina polar organic solvent to obtain a (E,E)-dienal or (E,E)-dienone compound, by adopting a palladium compound as a catalyst, adopting oxygen as an oxidant and adopting trifluoroacetic acid as an additive. The method provided by the invention realizes synthesis of (E,E)-dienal and (E,E)-dienone compounds with single three-dimensional configuration through oxidative dehydrogenation catalyzed by a transition metal, and compared with traditional methods, the method has the advantages of cheap and easily available raw materials, simple operation, a wider substrate application range, higher reactionefficiency, environmental friendliness, a high yield and a high atom utilization rate.

Imidazo[1,2-a]pyridine-ylmethyl-derivatives and their use as flavoring agents

The present invention primarily relates to imidazo[1,2-a]pyridine-ylmethyl-derivatives of Formula (I) wherein R1, R2, X, W e J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.

Aggregation behavior of tetraenoic fatty acids in aqueous solution

(Chemical Equation Presented) Why so blue? Unique blue-shifted UV absorptions were used to follow the aggregation of C24 tetraene fatty acids in aqueous solution. Aggregation takes place through three distinct states (i.e. K→T1→T2; see picture). It is suggested that all of these aggregates are lamellar-type in a local sense but differ in the packing mode of the fatty acid backbone.