(E,E)-2,4-dodecadienal

(E,E)-2,4-Dodecadienal is an aliphatic unsaturated aldehyde with the molecular formula C₁₂H₂₀O. This compound appears as a colorless to pale yellow liquid exhibiting a distinctive fatty and waxy aroma reminiscent of citrus peel, especially orange and grapefruit, with subtle notes akin to chicken skin. Known also by various synonyms including trans,trans-2,4-dodecadienal, it belongs to the chemical family of conjugated dienals. It occurs naturally in botanical extracts such as angelica seed oil CO2 extract, citrus varieties like Citrus reticulata blanco var. clementine, coriander leaf, and Madagascar periwinkle. Commercially, it is often sourced via extraction or synthetic methods and is documented in the PubChem database under CID 5367530. Its sensory properties make it valuable for flavor and fragrance formulations, particularly in products aiming for fatty or citrus nuances.

(E,E)-2,4-Dodecadienal naturally occurs in several plant-derived materials, including angelica seed oil CO2 extract, citrus fruits such as clementine, and spices like coriander leaf. Its presence in these sources contributes to their characteristic aroma profiles. The compound is primarily utilized as a flavoring agent to impart fatty, waxy, and citrus peel notes, especially in grapefruit and orange flavor formulations. Under the FEMA (US) standard, it holds the FEMA number 3670 and is recognized for its role in enhancing fruit flavors. While sometimes used in perfumery, its use as a fragrance ingredient is prohibited according to IFRA (Global) due to safety considerations. The compound's odor profile and flavor characteristics make it suited for applications in food, beverages, and flavor systems that require a fatty citrus dimension.

(E,E)-2,4-Dodecadienal has physicochemical properties relevant to its application and formulation. It exhibits a molecular weight of approximately 180.29 g/mol and a molecular formula of C₁₂H₂₀O. The compound is a colorless to pale yellow liquid at room temperature with a refractive index ranging from 1.47 to 1.476 at 20 °C. It has a specific gravity between 0.983 and 0.989 at 25 °C, indicating a density slightly less than water. The vapor pressure is low at about 0.005 mmHg at 25 °C, reflecting limited volatility. The compound has an estimated logP (octanol-water partition coefficient) value of 4.438, signifying moderate lipophilicity. It is soluble in alcohol and sparingly soluble in water (approximately 11.33 mg/L at 25 °C). Its flash point is around 104 °C (220 °F), which is an important consideration for storage and handling safety. These characteristics influence its behavior in flavor and fragrance formulations, including volatility, solubility, and compatibility with other ingredients.

(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
HMDB (The Human Metabolome Database):	HMDB39590
FooDB:	FDB019215
Export Tariff Code:	2912.19.9000
Typical G.C.
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 38 - Irritating to skin. S 02 - Keep out of the reach of children. S 24 - Avoid contact with skin. S 36 - Wear suitable protective clothing.
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
IFRA Critical Effect:
Insufficient data
	View the IFRA Standard
Recommendation for (E,E)-2,4-dodecadienal usage levels up to:
	PROHIBITED: Should not be used as a fragrance ingredient.
Maximised Survey-derived Daily Intakes (MSDI-EU):		0.095 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA):		0.10 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):		82 (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: 13
Click here to view publication 13
		average usual ppm	average maximum ppm
baked goods:		-	1.00000
beverages(nonalcoholic):		-	-
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	0.50000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	-
fruit ices:		-	-
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	0.50000
hard candy:		-	-
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	0.50000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	0.50000
soft candy:		-	-
soups:		-	0.50000
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):		0.01000	1.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0):		0.50000	5.00000
Edible ices, including sherbet and sorbet (03.0):		0.01000	1.00000
Processed fruit (04.1):		-	-
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2):		0.01000	1.00000
Confectionery (05.0):		0.05000	1.00000
Chewing gum (05.3):		-	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0):		0.05000	1.00000
Bakery wares (07.0):		0.50000	3.00000
Meat and meat products, including poultry and game (08.0):		0.50000	3.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0):		0.50000	3.00000
Eggs and egg products (10.0):		0.01000	1.00000
Sweeteners, including honey (11.0):		1.00000	-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0):		0.05000	1.00000
Foodstuffs intended for particular nutritional uses (13.0):		-	-
Non-alcoholic ("soft") beverages, excl. dairy products (14.1):		0.01000	1.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2):		0.01000	1.00000
Ready-to-eat savouries (15.0):		0.50000	3.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0):		0.01000	1.00000

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 203: alpha,beta-Unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double bonds and with or without additional non-conjugated double bonds View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 203, Revision 1 (FGE.203Rev1): a,ß-Unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-conjugated double-bonds View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): a,ß-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-conjugated double-bonds View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 70, Revision 1 (FGE.70Rev1): consideration of aliphatic, linear, a,ß-unsaturated, di- and trienals and related alcohols, acids and esters evaluated by JECFA (61st-68th-69th meeting) View page or View pdf

EPI System: View

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Toxicology Citations:Search

EPA Substance Registry Services (TSCA):21662-16-8

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :5367530

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:2

(2E,4E)-dodeca-2,4-dienal

Chemidplus:0021662168