FlavScents AInsights Entry for (E,E)-2,4-heptadienal
1. Identity & Chemical Information
- Common Name(s): (E,E)-2,4-heptadienal
- IUPAC Name: (2E,4E)-hepta-2,4-dienal
- CAS Number: 4313-03-5
- FEMA Number: 3429
- Other Identifiers: FL No. 05.062
- Molecular Formula: C7H10O
- Molecular Weight: 110.16 g/mol
(E,E)-2,4-heptadienal is an unsaturated aldehyde characterized by two conjugated double bonds. This structure contributes to its distinctive odor profile, which is often described as green, grassy, and cucumber-like. The presence of the aldehyde group is crucial for its reactivity and sensory properties, making it a valuable compound in flavor and fragrance formulations.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
(E,E)-2,4-heptadienal is known for its potent green and grassy odor, reminiscent of fresh cucumbers and cut grass. It is often used as an impact note in flavor compositions to impart a fresh, natural character. The compound has a relatively low odor threshold, making it effective even at low concentrations. Its intensity and diffusion are notable, providing a crisp and clean top note in both flavors and fragrances.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
(E,E)-2,4-heptadienal occurs naturally in various plants and is a component of the volatile profile of cucumbers and other green vegetables. It can be formed through enzymatic degradation of fatty acids, particularly linoleic acid, during plant tissue damage. This compound is often associated with the "green" notes in natural flavors and fragrances, contributing to their authenticity and appeal.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
(E,E)-2,4-heptadienal is utilized in flavor formulations to enhance green, fresh, and natural notes. It is commonly used in fruit, vegetable, and herbal flavors, as well as in beverages and dairy products. Typical use levels in finished products range from 0.1 to 5 ppm, depending on the desired intensity and application. The compound is relatively stable under acidic conditions but may degrade under high heat or oxidative environments.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance applications, (E,E)-2,4-heptadienal is valued for its ability to impart a fresh, green character. It is used in a variety of fragrance families, including green, floral, and herbal compositions. The compound typically functions as a top note, providing an initial burst of freshness. Concentration ranges in fragrances are generally low, often below 0.1%, due to its potent odor.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Recognized as GRAS by FEMA for flavor use.
- European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 05.062.
- United Kingdom: Follows EU regulations post-Brexit.
- Asia: Approved for use in Japan and China, with specific restrictions in some ASEAN countries.
- Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, (E,E)-2,4-heptadienal is considered safe at typical use levels, with a high margin of safety. Dermal exposure in fragrance applications is generally low risk, but IFRA guidelines should be consulted to avoid sensitization. Inhalation exposure is minimal due to its low volatility at typical use concentrations. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
(E,E)-2,4-heptadienal is prized for its ability to impart a fresh, green character to formulations. It synergizes well with other green and citrus notes, enhancing their freshness. Formulators should be cautious of its potency, as overuse can lead to an overpowering or artificial aroma. It is often underutilized in complex formulations where subtlety is required.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on (E,E)-2,4-heptadienal is well-established, with comprehensive sensory and safety profiles documented. While industry practices are generally consistent, some regional regulatory nuances exist. Data gaps are minimal, primarily related to specific regional regulatory updates.
Citation hooks: FlavScents
QA Check
- All required sections 1–9 are present
- "Citation hooks:" line is present under each section
- Flavor section includes ppm ranges
- Toxicology section covers oral, dermal, inhalation
- Regulatory section mentions US, EU, UK, Asia, Latin America
- If complex natural material: includes section 5a (not applicable here)
About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.
Generated 2026-09-09 13:45:21 GMT (p2)