(E,Z)-2,4-heptadienal
(E,Z)-2,4-heptadien-1-al
 
Notes:
Flavouring compound [Flavornet]
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CAS Number: 4313-02-4Picture of molecule3D/inchi
XlogP3-AA: 1.60 (est)
Molecular Weight: 110.15590000
Formula: C7 H10 O
NMR Predictor: Predict (works with chrome or firefox)
Category: natural substances and extractives
 
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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: 1.040000 mmHg @ 25.00 °C. (est)
Flash Point: 150.00 °F. TCC ( 65.60 °C. ) (est)
logP (o/w): 1.589 (est)
Soluble in:
 alcohol
 water, 2805 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
Odor Description:
at 0.01 % in propylene glycol. 
fried
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
 None found
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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
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: natural substances and extractives
Recommendation for (E,Z)-2,4-heptadienal usage levels up to:
 PROHIBITED: Should not be used as a fragrance ingredient.
 
Recommendation for (E,Z)-2,4-heptadienal flavor usage levels up to:
 not for flavor use.
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Safety References:
EPI System: View
AIDS Citations: Search
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EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 11788274
National Institute of Allergy and Infectious Diseases: Data
 (2E,4Z)-hepta-2,4-dienal
Chemidplus: 0004313024
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References:
 (2E,4Z)-hepta-2,4-dienal
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 11788274
Pubchem (sid): 135206443
Flavornet: 4313-02-4
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Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (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: FDB029654
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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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
 tea black tea
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 tea green tea
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Synonyms:
(2E,4Z)-hepta-2,4-dienal
(2E,4Z)-heptadien-1-al
(E,Z)-2,4-heptadien-1-al
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Articles:
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: Atmospheric carbon dioxide changes photochemical activity, soluble sugars and volatile levels in broccoli (Brassica oleracea var. italica).
PubMed: Iron is an essential cause of fishy aftertaste formation in wine and seafood pairing.
PubMed: Studies on the aroma of maté (Ilex paraguariensis St. Hil.) using headspace solid-phase microextraction.
PubMed: Formation of volatile compounds in model experiments with crude leek (Allium ampeloprasum Var. Lancelot) enzyme extract and linoleic acid or linolenic acid.
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.
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