(E)-2-octenoic acid
trans-2-octenoic acid

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  BOC Sciences

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  CODE104816 CODE104816
  Product(s):
  1871-67-6 trans-2-Octenoic Acid

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  CJ Latta & Associates, LLC

  Extensive Line
  Aromatic Chemicals and Organic Acids.
  CJ Latta & Associates is a distributor of specialty aromatics and organic acids used in the formulation of flavors and fragrance manufactured worldwide. We pride ourselves on our reputation for, fair pricing, quality and reliability. We’ve built our business on successfully sourcing and developing many challenging specialty chemicals and fine ingredients for our clients.
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  2-OCTENOIC ACID

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  Penta International Corporation

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  15-18000 TRANS-2-OCTENOIC ACID

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  Synerzine, Inc.

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  Product(s):
  W1515 2-OCTENOIC ACID (TRANS-)

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  TCI AMERICA

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  Product(s):
  O0004 trans-2-Octenoic Acid >98.0%(T)
  SDS

Name: (E)-oct-2-enoic acid CAS Number: 1871-67-6 3D/inchi ECHA EINECS - REACH Pre-Reg: 217-491-4 FDA UNII: C0057TJ59E Nikkaji Web: J98.020J MDL: MFCD00002706 CoE Number: 10156 XlogP3-AA: 2.70 (est) Molecular Weight: 142.19798000 Formula: C8 H14 O2 NMR Predictor: Predict (works with chrome, Edge or firefox) EFSA/JECFA Comments: CASrn refers to (E)-isomer. Register name to be changed accordingly. 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 Pubchem Patents: Search PubMed: Search NCBI: Search JECFA Food Flavoring: 1805 (E)-2-octenoic acid DG SANTE Food Flavourings: 08.114 (E)-2-octenoic acid FEMA Number: 3957 (E)-2-octenoic acid FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 1871-67-6 ; (E)-2-OCTENOIC ACID   Physical Properties: Appearance: colorless clear liquid (est) Assay: 97.00 to 100.00 sum of isomers Food Chemicals Codex Listed: No Specific Gravity: 0.93500 to 0.95500 @ 25.00 °C. Pounds per Gallon - (est).: 7.780 to 7.947 Refractive Index: 1.45800 to 1.46200 @ 20.00 °C. Melting Point: 5.00 to 6.00 °C. @ 760.00 mm Hg Boiling Point: 139.00 to 141.00 °C. @ 13.00 mm Hg Boiling Point: 154.00 °C. @ 22.00 mm Hg Vapor Pressure: 0.004000 mmHg @ 25.00 °C. (est) Flash Point: > 212.00 °F. TCC ( > 100.00 °C. ) logP (o/w): 2.696 (est) Soluble in:   propylene glycol   water, slightly   water, 797.6 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: acidic Odor Strength:high , recommend smelling in a 10.00 % solution or less Substantivity:18 hour(s) at 100.00 % musty sour fatty waxy dirty aldehydic vegetable cheesy Odor Description:at 10.00 % in dipropylene glycol. musty sour fatty waxy dirty aldehydic vegetable cheese Luebke, William tgsc, (2006) Odor sample from: Kingchem Laboratories Inc. Flavor Type: fatty fatty terpenic waxy green weedy wet hay Taste Description: at 200.00 ppm in water. fatty terpy waxy green weedy wet hay Luebke, William tgsc, (2006) Odor and/or flavor descriptions from others (if found). Kingchem Laboratories T2 OCTENOIC ACID Odor Description:Powerful, oily-musty odor with good tenacity   Cosmetic Information: None found   Suppliers: BOC Sciences For experimental / research use only. trans-2-Octenoic Acid CJ Latta & Associates 2-OCTENOIC ACID Kingchem Laboratories T2 OCTENOIC ACID Odor: Powerful, oily-musty odor with good tenacity Nagar Haveli Perfumes & Aromatics 2-Octenoic Acid Odor: Musty sour fatty waxy dirty aldehydic vegetable cheese Penta International TRANS-2-OCTENOIC ACID Reincke & Fichtner trans-2-Octenoic Acid Sigma-Aldrich: Aldrich For experimental / research use only. 2-Octenoic Acid technical grade, 85% sds Synerzine 2-OCTENOIC ACID (TRANS-) TCI AMERICA For experimental / research use only. trans-2-Octenoic Acid >98.0%(T) sds   Safety Information: Preferred SDS: View European information : Most important hazard(s): C - Corrosive. R 34 - Causes burns. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 27 - Take off immediately all contaminated clothing. S 28 - After contact with skin, wash immediately with plenty of water. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection. S 45 - In case of accident or if you feel unwell seek medical advice immediately.   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   Safety in Use Information: Category: flavoring agents Recommendation for (E)-2-octenoic acid usage levels up to:   not for fragrance use.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day) Maximised Survey-derived Daily Intakes (MSDI-USA): ND (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3200 (μg/person/day) Threshold of Concern: 1800 (μg/person/day) Structure Class: I Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library publication number: 19 Click here to view publication 19   average usual ppm average maximum ppm baked goods: 2.00000 4.00000 beverages(nonalcoholic): 1.00000 4.00000 beverages(alcoholic): - - breakfast cereal: - - cheese: - - chewing gum: - - condiments / relishes: - - confectionery froastings: - - egg products: - - fats / oils: - - fish products: - - frozen dairy: 2.00000 4.00000 fruit ices: - - gelatins / puddings: 1.00000 3.00000 granulated sugar: - - gravies: - - hard candy: - - imitation dairy: - - instant coffee / tea: - - jams / jellies: - - meat products: 1.00000 2.00000 milk products: - - nut products: - - other grains: - - poultry: - - processed fruits: - - processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: - - snack foods: 3.00000 5.00000 soft candy: 2.00000 3.00000 soups: - - sugar substitutes: - - sweet sauces: - -   Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.   average usage mg/kg maximum usage mg/kg Dairy products, excluding products of category 02.0 (01.0): 3.00000 15.00000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.00000 10.00000 Edible ices, including sherbet and sorbet (03.0): 3.00000 15.00000 Processed fruit (04.1): 2.00000 10.00000 Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): 10.00000 50.00000 Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.00000 25.00000 Bakery wares (07.0): 10.00000 50.00000 Meat and meat products, including poultry and game (08.0): 2.00000 10.00000 Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.00000 10.00000 Eggs and egg products (10.0): - - Sweeteners, including honey (11.0): - - Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.00000 25.00000 Foodstuffs intended for particular nutritional uses (13.0): 10.00000 50.00000 Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 3.00000 15.00000 Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.00000 50.00000 Ready-to-eat savouries (15.0): 15.00000 75.00000 Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.00000 25.00000   Safety References: European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... European Food Safety Authority (EFSA) reference(s): Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5 View page or View pdf Scientific Opinion on Flavouring Group Evaluation 95 (FGE.95): Consideration of aliphatic, linear or branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (69th meeting) structurally related to esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids evaluated by EFSA in FGE.05Rev1 (2008) View page or View pdf EPI System: View AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :5282714 National Institute of Allergy and Infectious Diseases:Data WISER:UN 3265 WGK Germany:3 (E)-oct-2-enoic acid Chemidplus:0001871676   References:   (E)-oct-2-enoic acid NIST Chemistry WebBook: Search Inchi Pubchem (cid): 5282714 Pubchem (sid): 135033702   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 FDA Substances Added to Food (formerly EAFUS): View Metabolomics Database: Search HMDB (The Human Metabolome Database): HMDB01568 FooDB: FDB001088 Export Tariff Code: 2916.19.3000 VCF-Online: VCF Volatile Compounds in Food ChemSpider: View   Potential Blenders and core components note For Odor acidic cyclohexyl acetic acid FL/FR aldehydic dodecanal (aldehyde C-12 lauric) FL/FR green hexanal FL/FR animal civet (natural) FL/FR cheesy 2- heptanone FL/FR citrus 2- tetradecenal FL/FR (E)-2- tetradecenal FL/FR creamy creamy lactone FL/FR dairy methyl butyl phenyl acetate FL/FR earthy geosmin FL/FR fatty allyl octanoate FL/FR (Z)- dairy lactone FL/FR (E,E)-2,4- decadien-1-ol FL/FR 2,4- decadien-1-ol FL/FR decanoic acid FL/FR decanol FL/FR 2- decen-1-ol FL/FR (E)-2- decen-1-ol FL/FR (E)-2- decenal FL/FR ethyl undecylenate FL/FR hexanoic acid FL/FR delta- juniper lactone FL/FR methyl 10-undecenoate FL/FR 4- methyl octanoic acid FL/FR delta- octadecalactone FL/FR octanoic acid FL/FR (Z)- oleic acid FL/FR (E,Z,Z)-2,4,7- tridecatrienal FL/FR floral laevo- citronellol FL/FR (S)- citronellyl acetate FL/FR citronellyl butyrate FL/FR citronellyl propionate FL/FR coriander seed oil FL/FR (±)-4- ethyl octanal FL/FR geranyl acetate FL/FR hexyl 2-furoate FL/FR hydroxycitronellal FL/FR jasmin absolute (from pommade) FL/FR (Z)- methyl epi-jasmonate FL/FR methyl jasmonate FL/FR mimosa absolute morocco FL/FR neroli oil bigarde FL/FR prenyl salicylate FL/FR fruity allyl cyclohexyl propionate FL/FR butyl hexanoate FL/FR cyclohexyl propionate FL/FR ethyl hexanoate FL/FR ethyl levulinate FL/FR hexanal propylene glycol acetal FL/FR 2- methyl butyl 2-methyl butyrate FL/FR methyl nonanoate FL/FR 2- pentyl furan FL/FR green cilantro leaf oil FL/FR green cognac oil FL/FR 3,7- dimethyl-6-octenoic acid FL/FR dodecanal dimethyl acetal FL/FR ethyl (E,Z)-2,4-decadienoate FL/FR ethyl (E)-2-decenoate FL/FR ethyl (E)-4-decenoate FL/FR geranic acid FL/FR heptanal dimethyl acetal FL/FR (Z)-3- hepten-1-ol FL/FR (Z)-4- heptenal diethyl acetal FL/FR (Z)-3- hexen-1-yl formate FL/FR (Z)-3- hexen-1-yl phenyl acetate FL/FR (E)-2- hexen-1-yl valerate FL/FR 3- hexenal FL/FR hexyl 2-methyl butyrate FL/FR hexyl butyrate FL/FR hexyl phenyl acetate FL/FR melon nonenoate FL/FR (E,Z)-3,6- nonadien-1-ol FL/FR 3,6- nonadien-1-yl acetate FL/FR octanal diethyl acetal FL/FR (Z)-5- octen-1-yl propionate FL/FR (E)-2- pentenal FL/FR herbal butyl levulinate FL/FR linalyl acetate FL/FR matricaria chamomilla flower oil FL/FR honey methyl phenyl acetate FL/FR minty spearmint absolute FL/FR musk iso ambrettolide FL/FR oily amyl laurate FL/FR resinous mastic absolute FL/FR soapy benzyl laurate FL/FR ethyl undecanoate FL/FR spicy carrot weed oil FL/FR tonka 6- amyl-alpha-pyrone FL/FR waxy allyl nonanoate FL/FR iso amyl laurate FL/FR (Z)-4- decen-1-ol FL/FR (E)-2- decen-1-yl acetate FL/FR 1- dodecanol FL/FR methyl myristate FL/FR methyl octanoate FL/FR methyl palmitate FL/FR myristic acid FL/FR 2,4- nonadien-1-ol FL/FR nonanoic acid FL/FR (Z)-3- nonen-1-ol FL/FR octanol FL/FR tetradecanal FL/FR 2- tridecanone FL/FR For Flavor No flavor group found for these amyl laurate FL/FR (E)-2- decen-1-ol FL/FR (Z)-4- decen-1-ol FL/FR (E)-2- decen-1-yl acetate FL/FR (±)-4- ethyl octanal FL/FR (Z)-3- hepten-1-ol FL/FR 5- methyl hexanoic acid FL methyl myristate FL/FR methyl palmitate FL/FR delta- octadecalactone FL/FR 2- tetradecenal FL/FR animal animal civet (natural) FL/FR bitter glyceryl tributyrate FL (E,Z,Z)-2,4,7- tridecatrienal FL/FR cheesy 2- heptanone FL/FR hexanoic acid FL/FR citrus cilantro leaf oil FL/FR creamy 6- amyl-alpha-pyrone FL/FR creamy lactone FL/FR dairy methyl butyl phenyl acetate FL/FR earthy geosmin FL/FR ethereal benzyl laurate FL/FR fatty allyl octanoate FL/FR iso amyl laurate FL/FR (Z)- dairy lactone FL/FR 2,4- decadien-1-ol FL/FR (E,E)-2,4- decadien-1-ol FL/FR ethyl (E)-4-decenoate FL/FR ethyl undecylenate FL/FR (E,E)-2,4- heptadienal FL delta- juniper lactone FL/FR 4- methyl octanoic acid FL/FR 2,4- nonadien-1-ol FL/FR nonanoic acid FL/FR (Z)- oleic acid FL/FR tetradecanal FL/FR 2- tridecanone FL/FR (E,E)-2,4- undecadienal FL floral laevo- citronellol FL/FR (S)- citronellyl acetate FL/FR citronellyl propionate FL/FR 3,7- dimethyl-6-octenoic acid FL/FR jasmin absolute (from pommade) FL/FR linalyl acetate FL/FR (Z)- methyl epi-jasmonate FL/FR methyl jasmonate FL/FR methyl phenyl acetate FL/FR mimosa absolute morocco FL/FR neroli oil bigarde FL/FR fruity allyl cyclohexyl propionate FL/FR butyl hexanoate FL/FR citronellyl butyrate FL/FR cyclohexyl propionate FL/FR ethyl (E)-2-decenoate FL/FR ethyl (E)-2-octenoate FL ethyl hexanoate FL/FR ethyl levulinate FL/FR 2- furyl pentyl ketone FL hexanal propylene glycol acetal FL/FR hexyl phenyl acetate FL/FR 2- methyl butyl 2-methyl butyrate FL/FR fusel green cognac oil FL/FR green carrot weed oil FL/FR dodecanal dimethyl acetal FL/FR ethyl (E,Z)-2,4-decadienoate FL/FR geranic acid FL/FR geranyl acetate FL/FR heptanal dimethyl acetal FL/FR (Z)-4- heptenal diethyl acetal FL/FR (E,E)-2,4- hexadienal FL (Z)-3- hexen-1-yl formate FL/FR (Z)-3- hexen-1-yl phenyl acetate FL/FR (E)-2- hexen-1-yl valerate FL/FR 3- hexenal FL/FR hexyl 2-furoate FL/FR hexyl 2-methyl butyrate FL/FR hexyl butyrate FL/FR melon nonenoate FL/FR methyl octanoate FL/FR (E,Z)-3,6- nonadien-1-ol FL/FR 3,6- nonadien-1-yl acetate FL/FR octanal diethyl acetal FL/FR (Z)-5- octen-1-yl propionate FL/FR (E)-2- pentenal FL/FR 2- pentyl furan FL/FR iso phorone FL herbal butyl levulinate FL/FR coriander seed oil FL/FR green hexanal FL/FR matricaria chamomilla flower oil FL/FR prenyl salicylate FL/FR minty spearmint absolute FL/FR musk iso ambrettolide FL/FR resinous mastic absolute FL/FR soapy decanoic acid FL/FR dodecanal (aldehyde C-12 lauric) FL/FR 1- dodecanol FL/FR octanoic acid FL/FR sweet cyclohexyl acetic acid FL/FR waxy allyl nonanoate FL/FR decanol FL/FR 2- decen-1-ol FL/FR (E)-2- decenal FL/FR ethyl undecanoate FL/FR hydroxycitronellal FL/FR methyl 10-undecenoate FL/FR myristic acid FL/FR (Z)-3- nonen-1-ol FL/FR octanol FL/FR (E)-2- tetradecenal FL/FR winey methyl nonanoate FL/FR   Potential Uses: FL chocolate FL green FR hay new mown hay FL lamb FL pork FL tea FL vegetable   Occurrence (nature, food, other):note   coffee Search PMC Picture   cranberry fruit Search Trop Picture   lamb fat Search PMC Picture   mushroom Search PMC Picture   pork fat Search PMC Picture   tea black tea Search Trop Picture   Synonyms: (2E)- oct-2-enoic acid (E)- oct-2-enoic acid   oct-2-enoic acid (E) (2E)-2- octenoic acid T2 octenoic acid trans-2- octenoic acid 2- octenoic acid, (2E)- 2- octenoic acid, (E)- trans-2- octenoicacid   Articles: PubMed:Facile synthesis of ultra-small PbSe nanorods for photovoltaic application.

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].