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heptanal (aldehyde C-7)

Heptanal is an aldehyde compound with seven carbon atoms featuring green and fatty odor notes utilized in flavor and fragrance formulations.
Chemical Structure

General Material Description

Heptanal (aldehyde C-7) is an aliphatic aldehyde with the molecular formula C7H14O. It is a colorless to pale yellow liquid possessing prominent green, fatty, and herbal odor qualities, often described with nuances of fresh aldehydic, wine-like notes. Known by numerous synonyms including enanthaldehyde and heptaldehyde, this compound is classified chemically under the aldehyde functional group. Heptanal naturally occurs in a variety of plant sources such as citrus peel, rose, celery, and carrot root, contributing to their characteristic aroma profiles. It serves as a key ingredient in both flavor and fragrance formulations, enhancing green and fruity notes. More chemical details about heptanal are accessible through controlled vocabularies like ChEBI. Typically, heptanal is obtained by chemical synthesis or isolated via distillation of natural essential oils.

Occurrence, Applicability & Potential Uses

Heptanal occurs widely in nature within various plants, fruits, and flowers including allspice, celery, carrot root, rose oil, bitter orange, and ylang ylang. It contributes to the aromatic profile of these sources, especially imparting green, aldehydic, and fruity characteristics. Its principal applications lie in the flavor and fragrance industries where it adds nuances of green, almond, orange peel, and herbal notes. According to FEMA (US) standards, heptanal is approved for use as a flavoring substance, with defined concentration limits in food and beverage products. It is also recognized by the International Fragrance Association (IFRA Global) for perfuming agents, with recommended maximum usage levels in fragrances to ensure safety and stability. Functional uses include natural odorant enhancement and provision of fresh, fatty-green sensations in various consumer goods.

Physico-Chemical Properties Summary

Heptanal is a volatile liquid with a molecular weight of approximately 114.19 g/mol. It exhibits a relatively low melting point near -43 to -42°C and a boiling point around 152 to 153°C at atmospheric pressure. Its vapor density is higher than air, approximately 3.9, which influences its evaporation behavior in formulations. The estimated logP value of 2.44 indicates moderate lipophilicity, facilitating solubility in fixed oils and alcohols, while its water solubility is estimated at 1167 mg/L at 25°C. The refractive index ranges between 1.412 and 1.42 at 20°C, confirming its optical properties relevant in quality control. Heptanal has a flash point of 35°C (95°F) by the Tag closed cup method, requiring appropriate handling precautions. These physicochemical characteristics contribute to its stability, volatility, and diffusion in flavor and fragrance matrices.

FAQ

What is heptanal and how is it characterized?
Heptanal is a straight-chain aliphatic aldehyde consisting of seven carbon atoms with the molecular formula C7H14O. It is characterized by its green, fatty, aldehydic odor notes and appears as a colorless to pale yellow liquid. The compound is notable for its fresh, herbal, and slightly fruity aroma, making it valuable in both flavor and fragrance formulations. It is known under various synonyms, including enanthaldehyde and aldehyde C-7.
Where does heptanal naturally occur and in what applications is it used?
Heptanal naturally occurs in numerous plants, fruits, and floral extracts such as allspice, celery leaf, carrot root, rose oil, bitter orange peel, and ylang ylang. It contributes to the characteristic green and fruity aromas of these sources. Industrially, heptanal is widely used as a flavoring additive to impart green and almond notes in foods and beverages, and as a fragrance ingredient to provide fresh, herbal, and citrusy nuances in perfumes and personal care products. Regulatory standards like FEMA in the US define its allowable concentration levels for these applications.
What safety standards and regulatory guidelines apply to heptanal?
Heptanal is evaluated and approved for use in food and fragrance products by agencies such as FEMA (US) and IFRA (Global). FEMA assigns it a GRAS status allowing defined maximum use concentrations in various food categories to ensure consumer safety. IFRA provides usage guidelines limiting its concentration in fragrance formulations to maintain safe exposure levels. Safety data indicate that heptanal can be an irritant to skin, eyes, and respiratory system at high concentrations and is flammable. Appropriate handling and adherence to regulatory exposure limits are necessary during manufacturing and formulation.

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Literature & References

heptanal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:111-71-7
Pubchem (cid):8130
Pubchem (sid):134975190
Flavornet:111-71-7
Pherobase:View
Publications by Info
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Publications by PubMed
Ozone-initiated VOC and particle emissions from a cleaning agent and an air freshener: Risk assessment of acute airway effects.
Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach.
A fishy odor episode in a north China reservoir: occurrence, origin, and possible odor causing compounds.
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.
Characterization of typical taste and odor compounds formed by Microcystis aeruginosa.
Cyanobacterial aldehyde deformylase oxygenation of aldehydes yields n-1 aldehydes and alcohols in addition to alkanes.
Sensitive determination of endogenous hexanal and heptanal in urine by hollow-fiber liquid-phase microextraction prior to capillary electrophoresis with amperometric detection.
Parasitic wasp females are attracted to blends of host-induced plant volatiles: do qualitative and quantitative differences in the blend matter?
The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate.
Chemical composition and antimicrobial activity of the essential oil from the edible aromatic plant Aristolochia delavayi.
Chemometric tools to highlight possible migration of compounds from packaging to sunflower oils.
The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate.
Effect of chemical form, heating, and oxidation products of linoleic acid on rumen bacterial population and activities of biohydrogenating enzymes.
Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component.
Detection and identification of breast cancer volatile organic compounds biomarkers using highly-sensitive single nanowire array on a chip.
Nanovesicle-based bioelectronic nose for the diagnosis of lung cancer from human blood.
Volatile organic compounds in exhaled breath in a healthy population: effect of tobacco smoking.
Study of ozone-initiated limonene reaction products by low temperature plasma ionization mass spectrometry.
High rate heptanoate production from propionate and ethanol using chain elongation.
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.
First observation of a potential non-invasive breath gas biomarker for kidney function.
Common host-derived chemicals increase catches of disease-transmitting mosquitoes and can improve early warning systems for Rift Valley fever virus.
Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate.
Modulation of protein fermentation does not affect fecal water toxicity: a randomized cross-over study in healthy subjects.
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.
Human reference values for acute airway effects of five common ozone-initiated terpene reaction products in indoor air.
Volatile organic compounds in uremia.
Determination of volatile compounds in New Zealand Greenshell™ mussels (Perna canaliculus) during chilled storage using solid phase microextraction gas chromatography-mass spectrometry.
Kinetics and products of the reactions of OH radicals with cyclohexene, 1-methyl-1-cyclohexene, cis-cyclooctene, and cis-cyclodecene.
Decaying mouse volatiles perceived by Calliphora vicina Rob.-Desv.
Evidence for only oxygenative cleavage of aldehydes to alk(a/e)nes and formate by cyanobacterial aldehyde decarbonylases.
Electrophysiological responses of the olfactory receptors of the tick Amblyomma cajennense (Acari: Ixodidae) to host-related and tick pheromone-related synthetic compounds.
Sexual dimorphism in scent substances and cuticular lipids of adult Papilio protenor butterflies.
Volatile compounds of healthy and insect-damaged Hippophae rhamnoides sinensis in natural and planted forests.
Iron-lactoferrin complex reduces iron-catalyzed off-flavor formation in powdered milk with added fish oil.
1-methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe.
Differences in the volatile compositions of ginseng species (Panax sp.).
An overlooked component: (Z)-9-tetradecenal as a sex pheromone in Helicoverpa armigera.
Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate.
Plant odour stimuli reshape pheromonal representation in neurons of the antennal lobe macroglomerular complex of a male moth.
Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation.
A bioelectronic sensor based on canine olfactory nanovesicle-carbon nanotube hybrid structures for the fast assessment of food quality.
A novel sorptive extraction method based on polydimethylsiloxane frit for determination of lung cancer biomarkers in human serum.
Differential interactions of sex pheromone and plant odour in the olfactory pathway of a male moth.
ZnO nanorod coating for solid phase microextraction and its applications for the analysis of aldehydes in instant noodle samples.
Use of denuder/filter apparatus to investigate terpene ozonolysis.
Development of a novel monolith frit-based solid-phase microextraction method for determination of hexanal and heptanal in human serum samples.
Characterisation and calibration of active sampling Solid Phase Microextraction applied to sensitive determination of gaseous carbonyls.
Oxygen-independent alkane formation by non-heme iron-dependent cyanobacterial aldehyde decarbonylase: investigation of kinetics and requirement for an external electron donor.
Simple derivatization of aldehydes with D-cysteine and their determination in beverages by liquid chromatography-tandem mass spectrometry.
Mapping brain activity induced by olfaction of virgin olive oil aroma.
Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate.
Solid-phase microextraction-gas chromatography-mass spectrometry method validation for the determination of endogenous substances: urinary hexanal and heptanal as lung tumor biomarkers.
Specific antibody responses of primary cells from different cell sources are able to predict immunotoxicity in vitro.
Antioxidant properties of green tea extract protect reduced fat soft cheese against oxidation induced by light exposure.
[Early molecular diagnosis of lung cancer: a method to rule out the disease].
Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose.
Headspace solid-phase microextraction with on-fiber derivatization for the determination of aldehydes in algae by gas chromatography-mass spectrometry.
Peptide surfactants for cell-free production of functional G protein-coupled receptors.
Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.
Volatile analysis of ground almonds contaminated with naturally occurring fungi.
Mating-induced differential coding of plant odour and sex pheromone in a male moth.
A novel solid-phase microextraction method based on polymer monolith frit combining with high-performance liquid chromatography for determination of aldehydes in biological samples.
Development of a sampling method for the simultaneous monitoring of straight-chain alkanes, straight-chain saturated carbonyl compounds and monoterpenes in remote areas.
Brain-state-independent neural representation of peripheral stimulation in rat olfactory bulb.
Formation of volatiles and fattyacids of therapeutic importance in the probiotic Lactobacillus plantarum LPcfr adapted to resist GIT conditions.
Oxidative stability and sensory quality of meat from broiler chickens fed a bacterial meal produced on natural gas.
An amino-modified Zr-terephthalate metal-organic framework as an acid-base catalyst for cross-aldol condensation.
Electrostatic spraying of antioxidants on the oxidative quality of ground beef.
Gap junctions in olfactory neurons modulate olfactory sensitivity.
Chemical composition, antibacterial and antioxidant activity of the essential oil of Bupleurum longiradiatum.
The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.
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.
Switching attraction to inhibition: mating-induced reversed role of sex pheromone in an insect.
Alkylpyrazines and other volatiles in cocoa liquors at pH 5 to 8, by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS).
Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference.
Products and mechanisms of the gas-phase reactions of OH radicals with 1-octene and 7-tetradecene in the presence of NO.
[Measurement of exhaled volatile organic compounds in lung cancer patients].
How big is the gap between olfactory detection and recognition of aliphatic aldehydes?
Analysis of volatile aldehyde biomarkers in human blood by derivatization and dispersive liquid-liquid microextraction based on solidification of floating organic droplet method by high performance liquid chromatography.
Bioconversion of heptanal to heptanol by Saccharomyces cerevisiae.
Headspace volatile composition of the flowers of Caralluma europaea N.E.Br. (Apocynaceae).
The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate.
Flavor variability and flavor stability of U.S.-produced whole milk powder.
Changes of headspace volatiles in milk with riboflavin photosensitization.
Breath gas aldehydes as biomarkers of lung cancer.
High-performance liquid chromatographic determination of hexanal and heptanal in human blood by ultrasound-assisted headspace liquid-phase microextraction with in-drop derivatization.
[Chemical composition of the virgin oil obtained by mechanical pressing form several grape seed varieties (Vitis vinifera L.) with emphasis on minor constituents].
Iron is an essential cause of fishy aftertaste formation in wine and seafood pairing.
Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation.
Exploring the structural properties of simple aldehydes: a Monte Carlo and small-angle X-ray scattering study.
Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and alpha-tocopherol.
Aliphatic aldehyde reductase activity related to the formation of volatile alcohols in Vietnamese coriander leaves.
The analysis of healthy volunteers' exhaled breath by the use of solid-phase microextraction and GC-MS.
Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids.
Natural odor ligands for olfactory receptor neurons of the female mosquito Aedes aegypti: use of gas chromatography-linked single sensillum recordings.
Comparison of odor-active compounds from six distinctly different rice flavor types.
Effects of deep-bedded finishing system on market pig performance, composition and pork quality.
Stimulation of human olfactory receptor 17-40 with odorants probed by surface plasmon resonance.
Analysis of benzene, toluene, ethylbenzene, xylenes and n-aldehydes in melted snow water via solid-phase dynamic extraction combined with gas chromatography/mass spectrometry.
Characterisation of recombinant human fatty aldehyde dehydrogenase: implications for Sjögren-Larsson syndrome.
Determination of aldehydes in human breath by on-fibre derivatization, solid-phase microextraction and GC-MS.
Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.
Effects of ultraviolet irradiation on chemical and sensory properties of goat milk.
A new concept of olfactory biosensor based on interdigitated microelectrodes and immobilized yeasts expressing the human receptor OR17-40.
Polymer monolith microextraction with in situ derivatization and its application to high-performance liquid chromatography determination of hexanal and heptanal in plasma.
Rhodium-catalyzed hydroformylation of 1-hexene in an ionic liquid: a molecular dynamics study of the hexene/[BMI][PF6] interface.
Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts.
Highly efficient cyclization of o-iodobenzoates with aldehydes catalyzed by cobalt bidentate phosphine complexes: a novel entry to chiral phthalides.
Asymmetric suppression of components in binary aldehyde mixtures: behavioral studies in the laboratory rat.
Enthalpies of formation, bond dissociation energies, and molecular structures of the n-aldehydes (acetaldehyde, propanal, butanal, pentanal, hexanal, and heptanal) and their radicals.
Ozone artifacts and carbonyl measurements using Tenax GR, Tenax TA, Carbopack B, and Carbopack X adsorbents.
The chemical nature of fetid floral odours in stapeliads (Apocynaceae-Asclepiadoideae-Ceropegieae).
Polymer-mediated extraction of the fluorescent compounds derived by Hantzsch reaction with dimedone for the sensitive determination of aliphatic aldehydes in air.
Carbonyl emissions from commercial cooking sources in Hong Kong.
Photolysis of heptanal.
Migration and sensory properties of plastics-based nets used as food-contacting materials under ambient and high temperature heating conditions.
Functionalisation of carbon nanohorns.
Oxidative stability of milk influenced by fatty acids, antioxidants, and copper derived from feed.
Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles.
Comparison of odor-active volatile compounds of fresh and smoked salmon.
Application of lipid peroxidation and protein oxidation biomarkers for oxidative damage in mammalian cells. A comparison with two fluorescent probes.
Headspace single-drop microextraction with in-drop derivatization for aldehyde analysis.
Olfactory sensitivity for aliphatic aldehydes in CD-1 mice.
Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography.
Purinergic receptor antagonists inhibit odorant-induced heat shock protein 25 induction in mouse olfactory epithelium.
Quality characteristics of irradiated turkey breast rolls formulated with plum extract.
Oxidative cleavage of vic-diols to aldehydes with dioxygen catalyzed by Ru(PPh3)3Cl2 on active carbon.
Chemical composition of hips essential oils of some Rosa L. species.
Gas chromatography-mass spectrometric analysis of hexanal and heptanal in human blood by headspace single-drop microextraction with droplet derivatization.
Analysis of derivatized biogenic aldehydes by LC tandem mass spectrometry.
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.
Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants.
Mechanism of the excitatory Cl- response in mouse olfactory receptor neurons.
Interspecific differences in Aethia spp. auklet odorants and evidence for chemical defense against ectoparasites.
2-methoxylated fatty acids in marine sponges: defense mechanism against mycobacteria?
Comparison between exhaled and sputum oxidative stress biomarkers in chronic airway inflammation.
Development of headspace solid-phase microextraction with on-fiber derivatization for determination of hexanal and heptanal in human blood.
Mastrus ridibundus parasitoids eavesdrop on cocoon-spinning codling moth, Cydia pomonella, larvae.
Aroma compounds in sweet whey powder.
Separation of flavonoids from Aleurites moluccana leaves using chitosan modified with heptaldehyde.
Predicted 3-D structures for mouse I7 and rat I7 olfactory receptors and comparison of predicted odor recognition profiles with experiment.
Investigation of volatile biomarkers in lung cancer blood using solid-phase microextraction and capillary gas chromatography-mass spectrometry.
Formation of volatile compounds in model experiments with crude leek (Allium ampeloprasum Var. Lancelot) enzyme extract and linoleic acid or linolenic acid.
Photoelectron resonance capture ionization (PERCI): a novel technique for the soft-ionization of organic compounds.
Volatile components in metatarsal glands of sika deer, Cervus nippon.
Determination of airborne carbonyls: comparison of a thermal desorption/GC method with the standard DNPH/HPLC method.
Hydroformylation of 1-hexene in supercritical carbon dioxide: characterization, activity, and regioselectivity studies.
Engineered yeasts as reporter systems for odorant detection.
Migration of volatile degradation products into ozonated water from plastic packaging materials.
Qualitative determination of false-positive effects in the acetylcholinesterase assay using thin layer chromatography.
Atmospheric chemistry of nonanal.
Electroantennogram responses of Douglas-fir seed chalcids to plant volatiles.
Determination of patterns of biologically relevant aldehydes in exhaled breath condensate of healthy subjects by liquid chromatography/atmospheric chemical ionization tandem mass spectrometry.
Study of light-induced volatile compounds in goat's milk cheese.
Synthesis of 9,9,9-trideutero-1,4-dihydroxynonane mercapturic acid (d3-DHN-MA), a useful internal standard for DHN-MA urinalysis.
Aldehydes in exhaled breath condensate of patients with chronic obstructive pulmonary disease.
Relationship between molecular structure, concentration and odor qualities of oxygenated aliphatic molecules.
Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.
Airborne carbonyls from motor vehicle emissions in two highway tunnels.
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.
Enzymatic kinetic resolution and chemoenzymatic dynamic kinetic resolution of delta-hydroxy esters. An efficient route to chiral delta-lactones.
Effects of aldehyde dehydrogenase-2 genetic polymorphisms on metabolism of structurally different aldehydes in human liver.
Selective Oxidation of Vinyl Ethers and Silyl Enol Ethers with Hydrogen Peroxide Catalyzed by Peroxotungstophosphate.
Analysis of cooking oil fumes by ultraviolet spectrometry and gas chromatography-mass spectrometry.
Modification of fatty acids changes the flavor volatiles in tomato leaves.
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.
On-road emissions of carbonyls from light-duty and heavy-duty vehicles.
Variation of major volatile constituents in various green teas from Southeast Asia.
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.
Thermostable NADP(+)-dependent medium-chain alcohol dehydrogenase from Acinetobacter sp. strain M-1: purification and characterization and gene expression in Escherichia coli.
A novel synthesis of racemic and enantiomeric forms of prostaglandin B1 methyl ester.
Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L.) drink processed from five cultivars.
Effect of aldehyde lipid oxidation products on myoglobin.
'Microsmatic' primates revisited: olfactory sensitivity in the squirrel monkey.
Production and specificity of polyclonal antibodies to hexanal-lysine adducts.
Oxidative inactivation of human and sheep platelet membrane-associated phosphotyrosine phosphatase activity.
Raised concentrations of aldehyde lipid peroxidation products in premature infants with chronic lung disease.
Identification of ligands for olfactory receptors by functional expression of a receptor library.
Comparison of protein oxidation and aldehyde formation during oxidative stress in isolated mitochondria.
O3-induced formation of bioactive lipids: estimated surface concentrations and lining layer effects.
Cytotoxic aldehydes as possible markers for childhood cancer.
Detection of aldehydes in bronchoalveolar lavage of rats exposed to ozone.
Previously unknown aldehydic lipid peroxidation compounds of arachidonic acid.
[Detection of treatment of chicken breast with ionized rays and gradation of radiation dosage with the help of headspace gas chromatography and discriminant analysis evaluation].
Contribution of peroxidation products to oxidative inactivation of rat liver microsomal glucose-6-phosphatase.
What does ozone react with at the air/lung interface? Model studies using human red blood cell membranes.
Oxygen radical-induced inhibition of alkaline phosphatase activity in reconstituted membranes.
Effect of ozonation products on phospholipase A2 hydrolytic activity: use of bis(1-hydroxyheptyl)peroxide as a precursor of the ozonation product 1-hydroxy-1-hydroperoxyheptane.
Quantification of electroantennogram responses of the primary rhinaria ofAcyrthosiphon pisum (Harris) to C4-C 8 primary alcohols and aldehydes.
alpha-Hydroxyaldehydes, products of lipid peroxidation.
Volatile organic chemicals of a shore-dwelling cyanobacterial mat community.
Identification of vertebrate volatiles stimulating olfactory receptors on tarsus I of the tick Amblyomma variegatum Fabricius (Ixodidae). I. Receptors within the Haller's organ capsule.
Interaction of bacterial luciferase with aldehyde substrates and inhibitors.
Measurement of n-alkanals and hydroxyalkenals in biological samples.
[Hygienic evaluation of photochemical transformation of automobile exhaust fumes as effected by ozone].
Identification of heptanal and nonanal in bronchoalveolar lavage from rats exposed to low levels of ozone.
Antennal olfactory responsiveness ofMicroplitis croceipes (Hymenoptera: Braconidae) to cotton plant volatiles.
Changes in surface charge density of lecithin liposomes by lipid peroxidation. A fluorescence study with 8-anilino-1-naphthalenesulfonate.
Isolation of high-Km aldehyde dehydrogenase isoenzymes from human gastric mucosa.
Reduced Accumulation of ABA during Water Stress in a Molybdenum Cofactor Mutant of Barley.
Kinetic evidence for human liver and stomach aldehyde dehydrogenase-3 representing an unique class of isozymes.
Reaction of thiobarbituric acid with saturated aldehydes.
Electroantennogram responses ofTrirhabda bacharides (weber) (Coleoptera: Chrysomelidae) to plant volatiles.
Mechanism of attraction of the lovebug, Plecia nearctica, to southern highways: further evidence for the IR-dielectric waveguide theory of insect olfaction.
Enzymic synthesis of labelled chiral substances.
Olfaction in the boll weevil,Anthonomus grandis Boh. (Coleoptera: Curculionidae): Electroantennogram studies.
Volatile food attractants forOryzaephilus surinamensis (L.) from oats.
Identification of host plant attractants for the carrot fly,Psila rosae.
Mechanism of a long-chain fatty aldehyde dehydrogenase induced during the development of bioluminescence in Beneckea harveyi.
Environmental trace analysis of organics in water by glass capillary column chromatography and ancillary techniques. Products of ozonolysis.
The pleasantness of mixtures in taste and olfaction.
Identification of some volatile endogenous constituents in rat brain tissue and the effects of lithium carbonate and chloral hydrate.
[Gas chromatographic study of odor and flavor components of dry wine].
[Fast method for determination of carbonyl compounds in fats (heptanal value)].
[Behavior of fat constituents during refining. 5. Changes in the monocarbonyl content and in the heptanal and peroxide values during refining of rape oil].
[Heptaldehyde (enanthic aldehyde) as test in the diagnosis of superficial malignant neoplasms].
[In reference to the use of heptaldehyde as a diagnostic test for malignant tumors of the female breast].
Breast cancer and heptaldehyde; preliminary report.
A pharmacologic and toxicologic study of heptyl aldehyde sodium bisulfite (hepbisul).
Publications by J-Stage
Aliphatic Aldehyde Reductase Activity Related to the Formation of Volatile Alcohols in Vietnamese Coriander Leaves

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
KEGG (GenomeNet):C14390
HMDB (The Human Metabolome Database):HMDB31475
FooDB:FDB008048
YMDB (Yeast Metabolome Database):YMDB01704
Export Tariff Code:2912.19.5000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

General Material Information

Preferred name heptanal (aldehyde C-7)
Trivial Name Heptanal
Short Description oenanthic aldehyde
Formula C7 H14 O
CAS Number 111-71-7
FEMA Number 2540
Flavis Number 5.031
ECHA Number 203-898-4
FDA UNII 92N104S3HF
Nikkaji Number J5.520D
Beilstein Number 1560236
MDL MFCD00007028
COE Number 117
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 95 heptanal
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 111-71-7 ; HEPTANAL
Synonyms
  • aldehyde C-7
  • aldehyde C-7 FCC
  • aldehyde C7
  • aldehyde C7 naturel
  • enanthal
  • enanthaldehyde
  • enanthic aldehyde
  • enanthole
  • heptaldehyde
  • N- heptaldehyde
  • 1-heptanal
  • 1 heptanal
  • N- heptanal
  • heptanal natural
  • heptanaldehyde
  • heptanoic aldehyde
  • heptyl aldehyde
  • N- heptyl aldehyde
  • heptylaldehyde
  • N- heptylaldehyde
  • oenanthal
  • oenanthaldehyde
  • oenanthic aldehyde
  • oenanthol
  • Heptanal
  • n-Heptylaldehyde
  • n-Heptanal
  • n-Heptaldehyde
  • 1-Heptaldehyde
  • NSC 2190

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 114.1877822876
Specific gravity @ 25 °C
Pounds per Gallon 6.782 to 6.823
Refractive Index 1.412 to 1.42 @ 20 °C
Melting Point -43 to -42°C @ 760 mm Hg
Boiling Point 152 to 153°C @ 760 mm Hg
Boiling Point 74 to 75°C @ 50 mm Hg
Acid Value 10 max KOH/g
Vapor Pressure 3.854 mmHg @ 25 °C
Vapor Density 3.9
Flash Point TCC Value 35 °C TCC
logP (o/w) 2.442 est
Solubility
alcohol Yes
fixed oils Yes
water, 1167 mg/L @ 25 °C (est) Yes

Organoleptic Properties

Odor Type: Green
fresh, aldehydic, fatty, green, herbal, cognac, ozone
Odor strength high , recommend smelling in a 1.00 % solution or less
Substantivity 12 hour(s) at 100.00 %
Luebke, William tgsc, (1984) At 1.00 % in dipropylene glycol. fresh aldehydic fatty green herbal wine-lee ozone
Flavor Type: Green
green, aldehydic, oily, cortex, grassy, clover, cilantro
Luebke, William tgsc, (1984) Green aldehydic oily cortex grassy clover cilantro
Used in citrus and other fruit flavors for greenness. Green
General comment Sweet, almond

Occurrences

Potential Uses

Applications
Odor purposes Almond , Apple , Chypre , Clary sage oil replacer , Fruit , Ginger , Green , Herbal , Hyacinth , Orange bitter orange peel , Orange blossom
Flavoring purposes Nut , Orange bitter orange peel
Other purposes Diffusion , Ozone
Cosmetic purposes Perfuming agents

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
R 50/53 - Very toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment.
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 36 - Wear suitable protective clothing.
S 60 - This material and its container must be disposed of as hazardous waste.
S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet.
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.
Human Experience:
4 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 3200 mg/kg
BEHAVIORAL: MUSCLE WEAKNESS
National Technical Information Service. Vol. OTS0533620

intraperitoneal-rat LD50 1600 mg/kg
BEHAVIORAL: MUSCLE WEAKNESS GASTROINTESTINAL: "HYPERMOTILITY, DIARRHEA"
National Technical Information Service. Vol. OTS0533620

oral-mouse LD50 3200 mg/kg
BEHAVIORAL: MUSCLE WEAKNESS
National Technical Information Service. Vol. OTS0533620

intraperitoneal-mouse LD50 400 mg/kg
BEHAVIORAL: MUSCLE WEAKNESS SKIN AND APPENDAGES (SKIN): HAIR: OTHER BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
National Technical Information Service. Vol. OTS0533620

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
National Technical Information Service. Vol. OTS0534465

Inhalation Toxicity:
inhalation-rat LC50 > 18400 mg/m3/4H
BEHAVIORAL: EXCITEMENT LUNGS, THORAX, OR RESPIRATION: RESPIRATORY STIMULATION GASTROINTESTINAL: CHANGES IN STRUCTURE OR FUNCTION OF SALIVARY GLANDS
National Technical Information Service. Vol. OTS0534501

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 heptanal (aldehyde C-7) usage levels up to:
2.0000 % in the fragrance concentrate.
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: -2.60000
beverages(nonalcoholic): -4.90000
beverages(alcoholic): -4.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -1.20000
fruit ices: -1.20000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -2.00000
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 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 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
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
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):111-71-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8130
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3056
WGK Germany:1
heptanal
Chemidplus:0000111717
EPA/NOAA CAMEO:hazardous materials
RTECS:MI6900000 for cas# 111-71-7