None found
  • Bedoukian Research
    • Bedoukian Research, Inc.
      Constantly Improving
      Working closely with our customers to meet their requirements.
      Paul Bedoukian founded the company to fill a niche as a supplier of high quality specialty aroma and flavor ingredients. In 1975 the company began manufacturing insect pheromones which are chemically similar to flavor and fragrance ingredients. Today, Bedoukian Research offers more than 450 Aroma Chemicals and 50 Insect Pheromones, while also providing custom manufacturing services to the pharmaceutical, agrochemical, and specialty chemical industries.
      US Email: Customer Service
      US Voice: 1-203-830-4000
      US Fax: 1-203-830-4010
      Products List: View
      361B 2,4-HEPTADIEN-1-AL FCC
      This material should NOT be used as a fragrance ingredient due to the absence of data necessary to perform an adequate safety evaluation per IFRA Safety Standards in Annex 1 of the Code of Practice.
      Citrus flavors, especially orange and tangerine. Can also be used for mouth feel in a variety of dairy type flavors.
  • CTC Organics
    • CTC Organics
      For More Than 40 Year
      Your source for rare aroma chemicals for the flavor and fragrance industy.
      “The world is run by middle men.” The number of times I have heard Dr. Liu utter those words are innumerable. He loved reciting and recording famous quotes and had many of his own. Among his many talents, Dr. Liu had a unique genius in the area of chemistry. He had an uncanny understanding of the pulse of the chemical industry and was a superb salesman.
      US Email: Customer Service
      US Voice: (404) 524-6744
      US Fax: (404) 577-1651
      W0332 2,4-heptadienal
  • M&U International
    • M&U International LLC
      Steady supply & demand
      Meeting customers increasing demands at home as well as abroad.
      M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, prompt and secure delivery of our products to our customers. We warmly welcome your inquiries, come witness our solemn commitment for yourself.
      Email: Sales
      US Email: Sales
      Voice: +86-21-32515501 60762991 60762992
      Fax: +86-21-32515502 64204960
      US Voice: 908-359-9000
      US Fax: 908-359-9002
      A0153 TRANS,TRANS-2,4-HEPTADIENAL, Kosher
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    Flavor Demo Formulas
hepta-2,4-dienal (Click)
CAS Number: 5910-85-0Picture of molecule
ECHA EINECS - REACH Pre-Reg: 227-627-4
Beilstein Number: 1699244
XlogP3-AA: 1.60 (est)
Molecular Weight: 110.15590000
Formula: C7 H10 O
NMR Predictor: Predict (works with chrome or firefox)
Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
IBM Patents: Obtain
Pubchem Patents: Search
PubMed: Search
NCBI: Search
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Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Boiling Point: 177.00 to  178.00 °C. @ 760.00 mm Hg (est)
Vapor Pressure: 1.044000 mm/Hg @ 25.00 °C. (est)
Flash Point: 163.00 °F. TCC ( 72.60 °C. ) (est)
logP (o/w): 1.891 (est)
Soluble in:
 water, 2805 mg/L @ 25 °C (est)
Insoluble in:
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Organoleptic Properties:
Odor Type: green
 green  pungent  fruity  spicy  
Odor Description:
Citrus flavors, especially orange and tangerine. Can also be used for mouth feel in a variety of dairy type flavors.
green pungent fruity spicy
 sweet  creamy  fatty  citrus peel  
Taste Description:
sweet creamy fatty citrus peel
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Cosmetic Information:
None found
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Aston Chemical
For experimental / research use only.
Bedoukian Research
Odor: Fatty, sweet, fruity citrus/melon odor with spice notes
Use: This material should NOT be used as a fragrance ingredient due to the absence of data necessary to perform an adequate safety evaluation per IFRA Safety Standards in Annex 1 of the Code of Practice.
Flavor: Sweet, creamy, fatty, citrus peel
Citrus flavors, especially orange and tangerine. Can also be used for mouth feel in a variety of dairy type flavors.
CTC Organics
M&U International
2,4-heptadien-1-al FCC, No Antioxidant
2,4-Heptadien-1-al FCC
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Safety Information:
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50  1150 mg/kg
Food and Chemical Toxicology. Vol. 21, Pg. 855, 1983.

Dermal Toxicity:
skin-rabbit LD50 313 mg/kg
Food and Chemical Toxicology. Vol. 21, Pg. 855, 1983.

skin-guinea pig LD50 > 5000 mg/kg
Food and Chemical Toxicology. Vol. 21, Pg. 855, 1983.

Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
IFRA: View Standard
Recommendation for 2,4-heptadienal usage levels up to:
 PROHIBITED: Should not be used as a fragrance ingredient.
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Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of alpha,beta-unsaturated aldehydes and related substances used as flavor ingredients. View pdf
EPI System: View
EPA Substance Registry Services (TSCA): 5910-85-0
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 20307
National Institute of Allergy and Infectious Diseases: Data
Chemidplus: 0005910850
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NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 5910-85-0
Pubchem (cid): 20307
Pubchem (sid): 134987452
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
HMDB (The Human Metabolome Database): Search
FooDB: FDB008347
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
None Found
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
Search  Picture
 kohlrabi stem
Search Trop  Picture
 laurel leaf oil turkey @ trace%
Data  GC  Search Trop  Picture
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2,4-heptadien-1-al FCC
2,4-heptadien-1-al FCC, no antioxidant
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PubMed: A fishy odor episode in a north China reservoir: occurrence, origin, and possible odor causing compounds.
PubMed: Simultaneous determination of ten taste and odor compounds in drinking water by solid-phase microextraction combined with gas chromatography-mass spectrometry.
PubMed: Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids.
PubMed: Pro-oxidant/antioxidant behaviours of ascorbic acid, tocopherol, and plant extracts in n-3 highly unsaturated fatty acid rich oil-in-water emulsions.
PubMed: Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing.
PubMed: Essential oil composition of Prasium majus from Croatia.
PubMed: Iron-lactoferrin complex reduces iron-catalyzed off-flavor formation in powdered milk with added fish oil.
PubMed: In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation.
PubMed: Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.
PubMed: Change of volatile compounds in fresh fish meat during ice storage.
PubMed: Oxidative Stability of Polyunsaturated Edible Oils Mixed With Microcrystalline Cellulose.
PubMed: The volatile compounds in lamb fat are affected by the time of grazing.
PubMed: Dynamics of dissolved and particulate polyunsaturated aldehydes in mesocosms inoculated with different densities of the diatom Skeletonema marinoi.
PubMed: Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS.
PubMed: Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains.
PubMed: Rapid fingerprinting and classification of extra virgin olive oil by microjet sampling and extractive electrospray ionization mass spectrometry.
PubMed: Atmospheric carbon dioxide changes photochemical activity, soluble sugars and volatile levels in broccoli (Brassica oleracea var. italica).
PubMed: Modeling the formation and reactions of benzene metabolites.
PubMed: Iron is an essential cause of fishy aftertaste formation in wine and seafood pairing.
PubMed: Characterization of volatile substances in apples from Rosaceae family by headspace solid-phase microextraction followed by GC-qMS.
PubMed: Monitoring of autoxidation in LCPUFA-enriched lipid microparticles by electronic nose and SPME-GCMS.
PubMed: Antioxidant activity of oregano, parsley, and olive mill wastewaters in bulk oils and oil-in-water emulsions enriched in fish oil.
PubMed: Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED.
PubMed: Differential effect of three polyunsaturated aldehydes on marine bacterial isolates.
PubMed: Growth inhibition of cultured marine phytoplankton by toxic algal-derived polyunsaturated aldehydes.
PubMed: 1,3-diene probes for detection of triplet carbonyls in biological systems.
PubMed: Studies on the aroma of maté (Ilex paraguariensis St. Hil.) using headspace solid-phase microextraction.
PubMed: Age and nutrient limitation enhance polyunsaturated aldehyde production in marine diatoms.
PubMed: Odourous algal-derived alkenes: differences in stability and treatment responses in drinking water.
PubMed: The aggregation pheromone of Diorhabda elongata, a biological control agent of saltcedar (Tamarix spp.): identification of two behaviorally active components.
PubMed: Comparison of volatile aldehydes present in the cooking fumes of extra virgin olive, olive, and canola oils.
PubMed: Formation of volatile compounds in model experiments with crude leek (Allium ampeloprasum Var. Lancelot) enzyme extract and linoleic acid or linolenic acid.
PubMed: Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors.
PubMed: Volatile constituents from the leaves of Callicarpa japonica Thunb. and their antibacterial activities.
PubMed: Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.
PubMed: Identification of odoriferous compounds from adults of a swallowtail butterfly, Papilio machaon (Lepidoptera: Papilionidae).
PubMed: Aroma profiles of vegetable oils varying in fatty acid composition vs. concentrations of primary and secondary lipid oxidation products.
PubMed: Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage.
PubMed: Response of urinary lipophilic aldehydes and related carbonyl compounds to factors that stimulate lipid peroxidation in vivo.
PubMed: Hepatic production of apolar aldehydes in rats with carbon tetrachloride-induced cirrhosis.
PubMed: Lipophilic aldehydes and related carbonyl compounds in rat and human urine.
PubMed: Oxidized lipoproteins including HDL and their lipid peroxidation products inhibit TNF-alpha secretion by THP-1 human macrophages.
PubMed: Induction of a wide range of C(2-12) aldehydes and C(7-12) acyloins in the kidney of Wistar rats after treatment with a renal carcinogen, ferric nitrilotriacetate.
PubMed: Generation, characterization, and histochemical application of monoclonal antibodies selectively recognizing oxidatively modified apoB-containing serum lipoproteins.
PubMed: Multiple lipid oxidation products in low density lipoproteins induce interleukin-1 beta release from human blood mononuclear cells.
PubMed: Studies on epitopes on low-density lipoprotein modified by 4-hydroxynonenal. Biochemical characterization and determination.
PubMed: Detection of new epitopes formed upon oxidation of low-density lipoprotein, lipoprotein (a) and very-low-density lipoprotein. Use of an antiserum against 4-hydroxynonenal-modified low-density lipoprotein.
PubMed: Autoxidation of human low density lipoprotein: loss of polyunsaturated fatty acids and vitamin E and generation of aldehydes.
PubMed: Detection of Lipid Degradation Products in the Water of a Reservoir During a Bloom of Synura uvella.
PubMed: Autoxidation of tissue lipids. II. Monocarbonyl compounds formed by the autoxidation of methyl eicosapentaenoate, methyl docosahexaenoate, and cod-liver oil.
PubMed: Multiple roles of plant volatiles in jasmonate-induced defense response in rice.
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