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octanal (aldehyde C-8)

Chemical Structure

General Material Information

Preferred name octanal (aldehyde C-8)
Trivial Name Octanal
Short Description caprylic aldehyde
Formula C8 H16 O
CAS Number 124-13-0
FEMA Number 2797
Flavis Number 5.009
ECHA Number 204-683-8
FDA UNII XGE9999H19
Nikkaji Number J2.504F
Beilstein Number 1744086
MDL MFCD00007029
COE Number 97
xLogP3-AA 2.70 (est)
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 98 octanal
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 124-13-0 ; OCTANAL
Synonyms
  • aldehyde C-8
  • nat. aldehyde C-8
  • aldehyde C-8 FCC
  • aldehyde C-8 fraction ex orange redistilled
  • aldehyde C-8 natural
  • aldehyde C-8, 50%, natural
  • aldehyde C8
  • antifoam LF
  • antifoam-LF
  • caprylic aldehyde
  • kaprylaldehyd
  • octaldehyde
  • 1-octaldehyde
  • N- octaldehyde
  • N- octanal
  • octanal (Aldehyde C8)
  • octanal (orange C8 ald) natural
  • octanal 50% ex grapefruit natural
  • octanal 50% ex orange natural
  • octanal 50% in orange oil natural
  • octanal 90% ex grapefruit natural
  • octanal 90% ex orange natural
  • octanal 90% natural citrustt
  • octanal natural
  • octanaldehyde
  • octanoic aldehyde
  • octyl aldehyde
  • N- octyl aldehyde
  • N- octylal
  • octylaldehyde
  • 1-octylaldehyde
  • oktanal
  • oktylaldehyd
  • Octanal
  • Caprylaldehyde
  • n-Octanal
  • n-Octylal
  • n-Caprylaldehyde
  • n-Octaldehyde
  • n-Octyl aldehyde
  • Aldehyde C 8
  • NSC 1508
  • NSC 8969

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Literature & References

octanal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:124-13-0
Pubchem (cid):454
Pubchem (sid):134975052
Flavornet:124-13-0
Pherobase:View
Publications by Info
Octanal
Publications by PubMed
Ultrahigh performance liquid chromatography analysis of volatile carbonyl compounds in virgin olive oils.
Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component.
Relating sensory and chemical properties of sour cream to consumer acceptance.
Formation of aldehyde and ketone compounds during production and storage of milk powder.
Iron-lactoferrin complex reduces iron-catalyzed off-flavor formation in powdered milk with added fish oil.
Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate.
Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.
Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
Characteristic volatile components of Kabosu (Citrus sphaerocarpa Hort. ex Tanaka).
The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.
Flavor variability and flavor stability of U.S.-produced whole milk powder.
Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional.
Comparison of odor-active compounds from six distinctly different rice flavor types.
Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
Aroma components of American country ham.
Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.
Identification of sulfur volatiles in canned orange juices lacking orange flavor.
Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach.
Evaluation and application of static headspace-multicapillary column-gas chromatography-ion mobility spectrometry for complex sample analysis.
Monitoring of Selected Skin-Borne Volatile Markers of Entrapped Humans by Selective Reagent Ionization Time of Flight Mass Spectrometry in NO(+) Mode.
Development and assessment of plant-based synthetic odor baits for surveillance and control of malaria vectors.
The benzaldehyde oxidation paradox explained by the interception of peroxy radical by benzyl alcohol.
Anti-fungal activity of Citrus reticulata Blanco essential oil against Penicillium italicum and Penicillium digitatum.
Cyanobacterial aldehyde deformylase oxygenation of aldehydes yields n-1 aldehydes and alcohols in addition to alkanes.
Early survival factor deprivation in the olfactory epithelium enhances activity-driven survival.
Simultaneous determination of sorbic and benzoic acids in milk products using an optimised microextraction technique followed by gas chromatography.
Analysis of microRNA and mRNA expression profiles highlights alterations in modulation of the MAPK pathway under octanal exposure.
Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).
Activation of olfactory receptors on mouse pulmonary macrophages promotes monocyte chemotactic protein-1 production.
Effect of octanal on the mycelial growth of Penicillium italicum and P. digitatum.
Octanal-induced inflammatory responses in cells relevant for lung toxicity: Expression and release of cytokines in A549 human alveolar cells.
Oxylipins generation in Lactobacillus helveticus in relation to unsaturated fatty acid supplementation.
The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate.
Variability of the root essential oils of Seseli rigidum Waldst. & Kit. (Apiaceae) from different populations in Serbia.
Identification of volatiles from oxidised phosphatidylcholine molecular species using headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS).
EAG responses of Apis cerana to floral compounds of a biodiesel plant, Jatropha curcas (Euphorbiaceae).
Comparative quantitative analysis of headspace volatiles and their association with BADH2 marker in non-basmati scented, basmati and non-scented rice (Oryza sativa L.) cultivars of India.
Bioorganic diversity of rare Coriandrum sativum L. honey: unusual chromatographic profiles containing derivatives of linalool/oxygenated methoxybenzene.
Effect of IGF-II genotype and pig rearing system on the final characteristics of dry-cured Iberian hams.
Disruption of Phthorimaea operculella (Lepidoptera: Gelechiidae) oviposition by the application of host plant volatiles.
Volatile organic compounds in exhaled breath in a healthy population: effect of tobacco smoking.
Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles.
Relation between HLA genes, human skin volatiles and attractiveness of humans to malaria mosquitoes.
Ozone and ozone byproducts in the cabins of commercial aircraft.
Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle.
Near real-time VOCs analysis using an aspiration ion mobility spectrometer.
Odour-causing compounds in air samples: gas-liquid partition coefficients and determination using solid-phase microextraction and GC with mass spectrometric detection.
Colonial seabird's paralytic perfume slows lice down: an opportunity for parasite-mediated selection?
Common host-derived chemicals increase catches of disease-transmitting mosquitoes and can improve early warning systems for Rift Valley fever virus.
Promiscuous catalysis of asymmetric Michael-type additions of linear aldehydes to β-nitrostyrene by the proline-based enzyme 4-oxalocrotonate tautomerase.
Effects of aliphatic aldehydes on the growth and patulin production of Penicillium expansum in apple juice.
Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression.
Influence of processing on the volatile profile of strawberry spreads made with isomaltulose.
Ion mobility spectrometry for detection of skin volatiles.
Characterization of volatile organic compounds from human analogue decomposition using thermal desorption coupled to comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.
Volatile compounds emitted by Triatoma dimidiata, a vector of Chagas disease: chemical analysis and behavioural evaluation.
Isolation and biological activities of decanal, linalool, valencene, and octanal from sweet orange oil.
Identification of host kairomones from maize, Zea mays, for the maize weevil, Sitophilus zeamais.
Determination of volatile compounds in New Zealand Greenshell™ mussels (Perna canaliculus) during chilled storage using solid phase microextraction gas chromatography-mass spectrometry.
A smell that causes seizure.
Removal of off-flavors from sea tangle (Laminaria japonica) extract by fermentation with Aspergillus oryzae.
Application of hydrogen peroxide encapsulated in silica xerogels to oxidation reactions.
Microwave-assisted synthesis of N-isobutyl-4,5-epoxy-2(E)-decenamide.
A bioelectronic sensor based on canine olfactory nanovesicle-carbon nanotube hybrid structures for the fast assessment of food quality.
Temporal profiling of human urine VOCs and its potential role under the ruins of collapsed buildings.
Adsorption of naphthalene and ozone on atmospheric air/ice interfaces coated with surfactants: a molecular simulation study.
ZnO nanorod coating for solid phase microextraction and its applications for the analysis of aldehydes in instant noodle samples.
Olfaction in dragonflies: electrophysiological evidence.
Volatile organic compounds and metal leaching from composite products made from fiberglass-resin portion of printed circuit board waste.
Simple derivatization of aldehydes with D-cysteine and their determination in beverages by liquid chromatography-tandem mass spectrometry.
Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate.
Functional characterization and immunolocalization of odorant binding protein 1 in the lucerne plant bug, Adelphocoris lineolatus (GOEZE).
Volatile analysis of ground almonds contaminated with naturally occurring fungi.
Odour-causing organic compounds in wastewater treatment plants: evaluation of headspace solid-phase microextraction as a concentration technique.
Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
Development of a sampling method for the simultaneous monitoring of straight-chain alkanes, straight-chain saturated carbonyl compounds and monoterpenes in remote areas.
Photooxidation of n-octanal in air: experimental and theoretical study.
SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing.
A new method for the determination of carbonyl compounds in wines by headspace solid-phase microextraction coupled to gas chromatography-ion trap mass spectrometry.
Influence of heating time and metal ions on the amount of free fatty acids and formation rates of selected carbonyl compounds during the thermal oxidation of canola oil.
Electrophysiological and behavioral responses of sorghum shoot fly, Atherigona soccata, to sorghum volatiles.
The three-dimensional structure of AKR11B4, a glycerol dehydrogenase from Gluconobacter oxydans, reveals a tryptophan residue as an accelerator of reaction turnover.
Functionalization vs. fragmentation: n-aldehyde oxidation mechanisms and secondary organic aerosol formation.
Application of ion mobility spectrometry for the detection of human urine.
Gap junctions in olfactory neurons modulate olfactory sensitivity.
Arm-in-cage testing of natural human-derived mosquito repellents.
Characterization and discrimination of premium-quality, waxy, and black-pigmented rice based on odor-active compounds.
Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach.
Molecular characterization, expression analysis, and role of ALDH3B1 in the cellular protection against oxidative stress.
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere.
Hypervalent lambda3-bromane strategy for Baeyer-Villiger oxidation: selective transformation of primary aliphatic and aromatic aldehydes to formates, which is missing in the classical Baeyer-Villiger oxidation.
Aroma character impact compounds in Kinokuni mandarin orange (Citrus kinokuni) compared with Satsuma mandarin orange (Citrus unshiu).
How big is the gap between olfactory detection and recognition of aliphatic aldehydes?
Impaired olfactory function in mice with allergic rhinitis.
Glycerol acetals as anti-freezing additives for biodiesel.
Odor detection by humans of lineal aliphatic aldehydes and helional as gauged by dose-response functions.
Kairomonal response of the parasitoid, Bracon hebetor Say, to the male-produced sex pheromone of its host, the greater Waxmoth, Galleria mellonella (L.).
The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate.
Between plant and diurnal variation in quantities and ratios of volatile compounds emitted by Vicia faba plants.
Breath gas aldehydes as biomarkers of lung cancer.
Fluorinated 1-phenyl-1H-tetrazol-5-yl sulfone derivatives as general reagents for fluoroalkylidene synthesis.
Analysis of aldehyde reductases from Gluconobacter oxydans 621H.
Off-odor compounds produced in cork by isolated bacteria and fungi: a gas chromatography-mass spectrometry and gas chromatography-olfactometry study.
Real-time monitoring of odorant-induced cellular reactions using surface plasmon resonance.
Two novel metal-independent long-chain alkyl alcohol dehydrogenases from Geobacillus thermodenitrificans NG80-2.
Effect of soybean volatile compounds on Aspergillus flavus growth and aflatoxin production.
Biotransformation of menthol and geraniol by hairy root cultures of Anethum graveolens: effect on growth and volatile components.
Volatile composition of Catharanthus roseus (L.) G. Don using solid-phase microextraction and gas chromatography/mass spectrometry.
Field-testing of synthetic herbivore-induced plant volatiles as attractants for beneficial insects.
Menthol and geraniol biotransformation and glycosylation capacity of Levisticum officinale hairy roots.
Determination of organochlorine compounds in neuston from the Mediterranean.
The importance of odorant conformation to the binding and activation of a representative olfactory receptor.
[Characterization of aroma active compounds in blood orange juice by solid phase microextraction and gas chromatography-mass spectrometry-olfactometry].
Accretion reactions of octanal catalyzed by sulfuric acid: product identification, reaction pathways, and atmospheric implications.
Manganese enhanced MRI reveals functional circuitry in response to odorant stimuli.
Natural odor ligands for olfactory receptor neurons of the female mosquito Aedes aegypti: use of gas chromatography-linked single sensillum recordings.
Alkylamine sensing using langmuir-blodgett films of n-alkyl-N-phenylamide-substituted zinc porphyrins.
Nematicidal activity of plant essential oils and components from coriander (Coriandrum sativum), Oriental sweetgum (Liquidambar orientalis), and valerian (Valeriana wallichii) essential oils against pine wood nematode (Bursaphelenchus xylophilus).
Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O.
A copper complex bearing a TEMPO moiety as catalyst for the aerobic oxidation of primary alcohols.
Identification of volatile compounds used in host location by the black bean aphid, Aphis fabae.
Seasonal covariation in progesterone and odorant emissions among breeding crested auklets (Aethia cristatella).
Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED.
Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion.
New insight into stimulus-induced plasticity of the olfactory epithelium in Mus musculus by quantitative proteomics.
Nitrogen stress induction on Levisticum officinale hairy roots grown in darkness and under photoperiod conditions: effect on growth and volatile components.
Catalytic importance of the substrate binding order for the FMNH2-dependent alkanesulfonate monooxygenase enzyme.
Delayed volatile compound release properties of self-assembly structures in emulsions.
Enhancement of odorant detection sensitivity by the expression of odorant-binding protein.
Analysis of benzene, toluene, ethylbenzene, xylenes and n-aldehydes in melted snow water via solid-phase dynamic extraction combined with gas chromatography/mass spectrometry.
Determination of aldehydes in human breath by on-fibre derivatization, solid-phase microextraction and GC-MS.
Constituents of essential oil from the dried fruits and stems of Akebia quinata (THUNB.) DECNE.
Enhancement of the stability of a prolipase from Rhizopus oryzae toward aldehydes by saturation mutagenesis.
OdorMapComparer: an application for quantitative analyses and comparisons of fMRI brain odor maps.
Functional analysis of a subset of canine olfactory receptor genes.
Purification and characterization of aldehyde dehydrogenase with a broad substrate specificity originated from 2-phenylethanol-assimilating Brevibacterium sp. KU1309.
SOA formation by biogenic and carbonyl compounds: data evaluation and application.
Identification of volatile degradants in formulations containing sesame oil using SPME/GC/MS.
Expression and initial characterization of human ALDH3B1.
Heterogeneous chemistry of butanol and decanol with sulfuric acid: implications for secondary organic aerosol formation.
Synthesis of isonicotinoylhydrazones from anacardic acid and their in vitro activity against Mycobacterium smegmatis.
The chemical nature of fetid floral odours in stapeliads (Apocynaceae-Asclepiadoideae-Ceropegieae).
Electrophysiological responses of the lepidopterous stemborers Chilo partellus and Busseola fusca to volatiles from wild and cultivated host plants.
Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure.
Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS.
Measurement of chemical emissions in crested auklets (Aethia cristatella).
Determination of volatile organic compound patterns characteristic of five unifloral honey by solid-phase microextraction-gas chromatography-mass spectrometry coupled to chemometrics.
Purification, characterization and cloning of aldehyde dehydrogenase from Rhodococcus erythropolis UPV-1.
Carbonyl emissions from commercial cooking sources in Hong Kong.
Screening the oxidative potential of several mono- and di-halogenated biphenyls and biphenyl ethers in rat hepatocytes.
Combined behavioral and c-Fos studies elucidate the vital role of sodium for odor detection.
Model studies on the efficacy of protein homogenates from raw pork muscle and dry-cured ham in binding selected flavor compounds.
Changes induced by UV radiation during virgin olive oil storage.
Migration and sensory properties of plastics-based nets used as food-contacting materials under ambient and high temperature heating conditions.
Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
Lipolytic effects of citrus peel oils and their components.
Amine degradation by 4,5-epoxy-2-decenal in model systems.
Dual signal transduction mediated by a single type of olfactory receptor expressed in a heterologous system.
Application of lipid peroxidation and protein oxidation biomarkers for oxidative damage in mammalian cells. A comparison with two fluorescent probes.
Volatile constituents of redblush grapefruit (Citrus paradisi) and pummelo (Citrus grandis) peel essential oils from Kenya.
Characterization of retinaldehyde dehydrogenase 3.
Gene cloning and characterization of aldehyde dehydrogenase from a petroleum-degrading bacterium, strain HD-1.
Influence of the addition of rosemary essential oil on the volatiles pattern of porcine frankfurters.
Quality characteristics of irradiated turkey breast rolls formulated with plum extract.
Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.
Response of Plutella xylostella and its parasitoid Cotesia plutellae to volatile compounds.
Identification of the larval aggregation pheromone of codling moth, Cydia pomonella.
A redefinition of odor mixture quality.
Analysis of derivatized biogenic aldehydes by LC tandem mass spectrometry.
[Analysis of residual volatiles in recycled polyethylene terephthalate].
Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef.
Evaluation of a multi-parameter biomarker set for oxidative damage in man: increased urinary excretion of lipid, protein and DNA oxidation products after one hour of exercise.
Interaction of soluble peptides and proteins from skeletal muscle with volatile compounds in model systems as affected by curing agents.
Piezoelectric olfactory biosensor: ligand specificity and dose-dependence of an olfactory receptor expressed in a heterologous cell system.
Chemical composition of anther volatiles in Ranunculaceae: genera-specific profiles in Anemone, Aquilegia, Caltha, Pulsatilla, Ranunculus, and Trollius species.
Mastrus ridibundus parasitoids eavesdrop on cocoon-spinning codling moth, Cydia pomonella, larvae.
Local and global chemotopic organization: general features of the glomerular representations of aliphatic odorants differing in carbon number.
Production of volatile compounds by Fuji apples following exposure to high CO2 or low O2.
Predicted 3-D structures for mouse I7 and rat I7 olfactory receptors and comparison of predicted odor recognition profiles with experiment.
Characteristic odor components of Citrus reticulata Blanco (ponkan) cold-pressed oil.
Analysis of volatiles in porcine liver pâtés with added sage and rosemary essential oils by using SPME-GC-MS.
Volatile organic compound (VOC) analysis and sources of limonene, cyclohexanone and straight chain aldehydes in axenic cultures of Calothrix and Plectonema.
Analysis of insecticidal Azadirachta indica A. Juss. fractions.
Photoelectron resonance capture ionization (PERCI): a novel technique for the soft-ionization of organic compounds.
Determination of important odor-active aldehydes of wine through gas chromatography-mass spectrometry of their O-(2,3,4,5,6-pentafluorobenzyl)oximes formed directly in the solid phase extraction cartridge used for selective isolation.
MS fragment isotope ratio analysis for evaluation of citrus essential oils by HRGC-MS.
Determination of airborne carbonyls: comparison of a thermal desorption/GC method with the standard DNPH/HPLC method.
Induction of apoptosis by Citrus paradisi essential oil in human leukemic (HL-60) cells.
Sampling and analysis of volatile organic compounds in bovine breath by solid-phase microextraction and gas chromatography-mass spectrometry.
A pharmacological profile of the aldehyde receptor repertoire in rat olfactory epithelium.
Migration of volatile degradation products into ozonated water from plastic packaging materials.
A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose.
Interactions of soluble peptides and proteins from skeletal muscle on the release of volatile compounds.
Receptor contributions to configural and elemental odor mixture perception.
Particle growth by acid-catalyzed heterogeneous reactions of organic carbonyls on preexisting aerosols.
A tangerine-scented social odour in a monogamous seabird.
Kinetic behavior of Desulfovibrio gigas aldehyde oxidoreductase encapsulated in reverse micelles.
Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
A novel potato defence-related alcohol:NADP+ oxidoreductase induced in response to Erwinia carotovora.
Atmospheric chemistry of nonanal.
Comparison of three small chamber test methods for the measurement of VOC emission rates from paint.
Influence of flavour absorption by food-packaging materials (low-density polyethylene, polycarbonate and polyethylene terephthalate) on taste perception of a model solution and orange juice.
Functional expression of a mammalian olfactory receptor in Caenorhabditis elegans.
Use of inverse gas chromatography to determine thermodynamic parameters of aroma-starch interactions.
Odor-active compounds of Iberian hams with different aroma characteristics.
Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice.
Development of a headspace solid-phase microextraction-gas chromatography-mass spectrometry method for the identification of odour-causing volatile compounds in packaging materials.
Desaturation, chain scission, and register-shift of oxygen-substituted fatty acids during reaction with stearoyl-ACP desaturase.
Attractant volatiles released by female and male Triatoma infestans (Hemiptera: Reduviidae), a vector of chagas disease: chemical analysis and behavioral bioassay.
Influence of lipid fraction, emulsifier fraction, and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds.
Effects of aldehydes and methods of cross-linking on properties of calcium alginate microspheres prepared by emulsification.
Atmospheric secondary aerosol formation by heterogeneous reactions of aldehydes in the presence of a sulfuric acid aerosol catalyst.
Functional expression and characterization of odorant receptors using the Semliki Forest virus system.
Heteropteran chemical repellents identified in the citrus odor of a seabird (crested auklet: Aethia cristatella): evolutionary convergence in chemical ecology.
Elisa to quantify hexanal-protein adducts in a meat model system.
Interactions between artificial saliva and 20 aroma compounds in water and oil model systems.
Sexual pheromone or conventional odors increase extracellular lactate without changing glucose utilization in specific brain areas of the rat.
Olfactory and behavioural responses of the blood-sucking bug Triatoma infestans to odours of vertebrate hosts.
Facile lewis acid catalyzed synthesis of C(4) symmetric resorcinarenes
Aroma profiles of vegetable oils varying in fatty acid composition vs. concentrations of primary and secondary lipid oxidation products.
Aroma of fresh oysters Crassostrea gigas: composition and aroma notes.
Response of urinary lipophilic aldehydes and related carbonyl compounds to factors that stimulate lipid peroxidation in vivo.
Effects of the sniffing port air makeup in gas chromatography-olfactometry.
Ligand-binding properties and structural characterization of a novel rat odorant-binding protein variant.
Analysis of the molecular basis for octanal interactions in the expressed rat 17 olfactory receptor.
Modeling flavor release from aqueous sucrose solutions, using mass transfer and partition coefficients.
Effects of volatile aldehydes from Aspergillus-resistant varieties of corn on Aspergillus parasiticus growth and aflatoxin biosynthesis.
Effect of aldehyde lipid oxidation products on myoglobin.
Responsiveness of olfactory neurons to distinct aliphatic aldehydes.
Chemicals in laboratory room air stimulate olfactory neurons of female Bombyx mori.
Production and specificity of polyclonal antibodies to hexanal-lysine adducts.
Hepatic production of apolar aldehydes in rats with carbon tetrachloride-induced cirrhosis.
Lipophilic aldehydes and related carbonyl compounds in rat and human urine.
Overexpression, purification and characterization of Mycobacterium bovis BCG alcohol dehydrogenase.
Identification of ligands for olfactory receptors by functional expression of a receptor library.
S-Nitrosoglutathione is a substrate for rat alcohol dehydrogenase class III isoenzyme.
Nasal pungency and odor of homologous aldehydes and carboxylic acids.
Enzymatic characteristics of retinal dehydrogenase type I expressed in Escherichia coli.
Aggregation pheromone system of nymphal gregarious desert locust,Schistocerca gregaria (forskål).
Evidence for an Elongation/Reduction/C1-Elimination Pathway in the Biosynthesis of n-Heptane in Xylem of Jeffrey Pine.
Cloning of a cDNA encoding an aldehyde dehydrogenase and its expression in Escherichia coli. Recognition of retinal as substrate.
Identification of glutathione S-transferase as a determinant of 4-hydroperoxycyclophosphamide resistance in human breast cancer cells.
Synthesis of (R,S)-10-methyloctadecanoic acid (tuberculostearic acid) and key chiral 2-methyl branched intermediates.
Identification of a methylcholanthrene-induced aldehyde dehydrogenase in a human breast adenocarcinoma cell line exhibiting oxazaphosphorine-specific acquired resistance.
Spectral detection of an intermediate preceding the excited state in the bacterial luciferase reaction.
Multifunctional activities of pickerel liver alcohol dehydrogenase.
[Hygienic evaluation of photochemical transformation of automobile exhaust fumes as effected by ozone].
Fluorescent polyene aliphatics as spectroscopic and mechanistic probes for bacterial luciferase: evidence against carbonyl product from aldehyde as the primary excited species.
Functional consequences of site-directed mutation of conserved histidyl residues of the bacterial luciferase alpha subunit.
Enhanced enzymatic activity and stability of trypsin by reductive alkylation in solid phase.
Identification of the mouse aldehyde dehydrogenases important in aldophosphamide detoxification.
Attraction ofOryzaephilus surinamensis (L.) andOryzaephilus mercator (Fauvel) (Coleoptera: Cucujidae) to some common volatiles of food.
Chemistry of mandibular and Dufour's gland secretions of ants in genusMyrmecocystus.
Random and site-directed mutagenesis of bacterial luciferase: investigation of the aldehyde binding site.
Chemical communication in cucujid grain beetles.
Coyote estrous urine volatiles.
Oxygenated compounds in beeswax: identification and possible significance.
Possible role of aldehydic lipid peroxidation products as chemoattractants.
Characterization of microsomal NADPH-dependent aldehyde reductase from rat brain.
Human liver alcohol dehydrogenase isozymes: reduction of aldehydes and ketones.
Volatile food attractants forOryzaephilus surinamensis (L.) from oats.
Metabolic activation of saturated aldehydes to cause destruction of cytochrome P-450 in vitro.
The biodistribution and metabolic fate of inhaled 11C-octanal in the rat after acute exposure.
Environmental trace analysis of organics in water by glass capillary column chromatography and ancillary techniques. Products of ozonolysis.
Bacterial bioluminescence: equilibrium association measurements, quantum yields, reaction kinetics, and overall reaction scheme.
An examination of octanol and octanal metabolism to octanoic acid by horse liver alcohol dehydrogenase.
Publications by J-Stage
Effects of Aliphatic Aldehydes on the Growth and Patulin Production of Penicillium expansum in Apple Juice
Aroma Character Impact Compounds in Kinokuni Mandarin Orange (Citrus kinokuni) Compared with Satsuma Mandarin Orange (Citrus unshiu)
Constituents of Essential Oil from the Dried Fruits and Stems of Akebia quinata (THUNB.) DECNE.
Analysis of Residual Volatiles in Recycled Polyethylene Terephthalate
Characteristic Odor Components of Citrus reticulata Blanco (Ponkan) Cold-pressed Oil
MS Fragment Isotope Ratio Analysis for Evaluation of Citrus Essential Oils by HRGC-MS

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
CHEBI:View
CHEMBL:View
Metabolomics Database:Search
UM BBD:Search
KEGG (GenomeNet):C01545
HMDB (The Human Metabolome Database):HMDB01140
FooDB:FDB003339
YMDB (Yeast Metabolome Database):YMDB00824
Export Tariff Code:2912.19.5000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
grade: technical, fcc

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 128.21472167969
Specific gravity @ 25 °C
Pounds per Gallon 6.74 to 6.906
Specific gravity @ 20 °C
Pounds per Gallon 6.815 to 6.881
Refractive Index 1.417 to 1.425 @ 20 °C
Melting Point 12 to 15°C @ 760 mm Hg
Boiling Point 171 to 173°C @ 760 mm Hg
Acid Value 10 max KOH/g
Vapor Pressure 2.068 mmHg @ 25 °C
Vapor Density 4.4
Flash Point TCC Value 51.67 °C TCC
logP (o/w) 2.951 est
Shelf life 12 months (or longer if stored properly.)
Storage notes Store in cool, dry place in tightly sealed containers, protected from heat and light. store under nitrogen.
Solubility
alcohol Yes
dipropylene glycol Yes
fixed oils Yes
paraffin oil Yes
propylene glycol Yes
water, 394.3 mg/L @ 25 °C (est) Yes
water, 560 mg/L @ 25 °C (exp) Yes
glycerin No
Stability
cream Unspecified
deodorant spray Unspecified
hair spray Unspecified
non-discoloring in most media Unspecified
permanent wave lotion Unspecified
shampoo Unspecified
soap Unspecified

Organoleptic Properties

Odor Type: Aldehydic
aldehydic, waxy, citrus, orange peel, green, herbal, fresh, fatty, orange, peely
Odor strength high , recommend smelling in a 1.00 % solution or less
Substantivity 7 hour(s) at 100.00 %
Luebke, William tgsc, (1982) At 1.00 % in dipropylene glycol. aldehydic waxy citrus orange peel green herbal fresh fatty
Mosciano, Gerard P&F 17, No. 5, 127, (1992) Aldehydic, waxy, citrus orange with a green peely nuance
Flavor Type: Aldehydic
aldehydic, green, waxy, fatty, peely, citrus, orange
Luebke, William tgsc, (1982) Aldehydic green waxy fatty peely citrus orange
Mosciano, Gerard P&F 17, No. 5, 127, (1992) At 25.00 ppm. Aldehyde, green with a peely citrus orange note
Widely used in flavors especially for lift. Aldehyde green

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Flammable liquids (Category 3), H226
GHS Label elements, including precautionary statements
Pictogramflame.jpg
Signal word Warning
Hazard statement(s)
H226 - Flammable liquid and vapour
Precautionary statement(s)
P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking.
P233 - Keep container tightly closed.
P240 - Ground/bond container and receiving equipment.
P241 - Use explosion-proof electrical/ventilating/lighting/…/equipment.
P242 - Use only non-sparking tools.
P243 - Take precautionary measures against static discharge.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P303 + P361 + P353 - IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower.
P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction.
P403 + P235 - Store in a well-ventilated place. Keep cool.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Oral/Parenteral Toxicity:
oral-rat LD50 5630 mg/kg
FCTXAV
11,95,73

Dermal Toxicity:
skin-rabbit LD50 6350 mg/kg
FCTXAV
11,95,73

Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for octanal (aldehyde C-8) usage levels up to:
1.0000 % in the fragrance concentrate.
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: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: -4.40000
beverages(nonalcoholic): -1.40000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -0.10000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -1.60000
fruit ices: -1.60000
gelatins / puddings: 3.000006.10000
granulated sugar: --
gravies: --
hard candy: -3.40000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 3, Revision 1 (FGE.03Rev1): Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated or unsaturated aldehydes, an ester of a hemiacetal and an orthoester of formic acid, from chemical groups 1, 2 & 4 Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)on a request from the Commission
View page or View pdf

Flavouring Group Evaluation 61 (FGE.61): Consideration of aliphatic acyclic acetals evaluated by JECFA (57th meeting) structurally related to acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated aldehydes, and an orthoester of formic acid evaluated by EFSA in FGE.03 (2004) (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 61, Revision 1 (FGE.61Rev1): Consideration of aliphatic acetals evaluated by JECFA (57th meeting) structurally related to acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated aldehydes and one orthoester of formic acid evaluated
View page or View pdf

Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):124-13-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :454
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1191
WGK Germany:2
octanal
Chemidplus:0000124130
EPA/NOAA CAMEO:hazardous materials
RTECS:RG7780000 for cas# 124-13-0