FlavScents AInsights Entry for (E)-2-heptenal (CAS: 18829-55-5)

1. Identity & Chemical Information

• Common Name(s): (E)-2-heptenal
• IUPAC Name: (E)-hept-2-enal
• CAS Number: 18829-55-5
• FEMA Number: 3429
• Other Identifiers: FL No. 05.062
• Molecular Formula: C7H12O
• Molecular Weight: 112.17 g/mol

(E)-2-heptenal is an unsaturated aldehyde characterized by the presence of a double bond in the trans configuration. This structural feature contributes to its distinctive odor profile, which is often described as green and fatty with a hint of citrus. The aldehyde group is crucial for its reactivity and sensory properties, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

(E)-2-heptenal is known for its potent green, fatty, and citrus-like odor. It is often described as having a fresh, aldehydic character with moderate intensity and good diffusion. The compound is used as an impact note in formulations, providing a fresh and natural green aroma that can enhance the realism of both flavors and fragrances. While specific taste and odor thresholds are not widely reported, its strong sensory impact suggests it is effective at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

(E)-2-heptenal occurs naturally in various plant sources, including citrus fruits and certain vegetables. It can also be formed through the oxidative degradation of unsaturated fatty acids, a process that occurs during the ripening of fruits and the spoilage of fats. This compound is often associated with the "natural flavor" designation due to its presence in nature and its formation through natural biochemical pathways.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

(E)-2-heptenal is utilized in a variety of flavor applications, particularly in citrus, green, and fatty flavor profiles. It serves as an impact note, adding freshness and authenticity to flavor systems. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor matrix. It is generally stable under moderate heat and neutral pH conditions but may oxidize under prolonged exposure to air.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, (E)-2-heptenal is valued for its ability to impart a fresh, green note to compositions. It is commonly used in floral, citrus, and green fragrance families, often as a modifier or impact note. Typical concentration ranges in fragrance formulations are from trace amounts up to 0.5%, depending on the desired effect. Its volatility allows it to contribute primarily to the top and middle notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Listed 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 varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, (E)-2-heptenal is considered safe at typical flavor use levels, with no specific ADI established but generally recognized as safe under FEMA GRAS. Dermal exposure in fragrance applications is subject to IFRA guidelines, which recommend concentration limits to prevent irritation and sensitization. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed to prevent prolonged exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

(E)-2-heptenal is prized for its ability to impart a fresh, green note that enhances the realism of both flavors and fragrances. It synergizes well with other aldehydes and citrus components, but care must be taken to avoid overpowering the formulation. Common pitfalls include overuse, leading to an overly sharp or synthetic aroma. It is often underutilized in complex formulations where its subtlety can be an asset.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on (E)-2-heptenal is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific sensory thresholds are less frequently reported. There are no significant data gaps, but formulators should verify regulatory compliance for specific markets.

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 2026-04-15 18:02:51 GMT (p2)