FlavScents AInsights Entry for (E,E)-3,5-octadien-2-one (CAS: 30086-02-3)

1. Identity & Chemical Information

• Common Name(s): (E,E)-3,5-octadien-2-one
• IUPAC Name: (3E,5E)-octa-3,5-dien-2-one
• CAS Number: 30086-02-3
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not available; IFRA reference not applicable
• Molecular Formula: C8H12O
• Molecular Weight: 124.18 g/mol
• Functional Groups and Structure–Odor Relevance: This compound contains conjugated double bonds and a ketone group, which are often associated with potent odor characteristics. The structure contributes to its distinctive sensory profile, often described as green and fruity.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (E,E)-3,5-octadien-2-one is characterized by a strong, green, and fruity odor. It is often described as having a cucumber-like freshness with a hint of melon.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
• Typical Sensory Role: It serves as an impact note in flavor compositions, providing a fresh and green character that enhances the overall profile of the formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: This compound is not widely reported in natural sources but can be synthesized for use in flavor and fragrance applications.
• Formation Pathways: It can be formed through synthetic organic chemistry methods, often involving the aldol condensation of appropriate precursors.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin, it is typically not classified under natural flavor or fragrance categories unless derived from natural precursors.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in fruit and vegetable flavor profiles, particularly those requiring a fresh, green note.
• Functional Role in Flavor Systems: Acts as a modifier and impact note, enhancing freshness and realism.
• Typical Use Levels: Documented use levels are not readily available; however, industry-typical use is estimated to be in the range of 0.1 to 5 ppm in finished products.
• Stability Considerations: It is relatively stable under typical storage conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in green and fruity fragrance compositions, including personal care products and household items.
• Functional Role: Provides trace realism and acts as a modifier to enhance the freshness of the fragrance.
• Typical Concentration Ranges: Typically used at low concentrations, often below 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes primarily to the top notes due to its volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not clearly reported.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations unless specified otherwise.
• Asia (Japan, China, ASEAN): High-level regulatory information not readily available.
• Latin America (e.g., Brazil, MERCOSUR): Specific regulatory status not documented.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data on ADI, TTC, or MSDI not found. Generally considered safe at low concentrations typical in flavor applications.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Its ability to impart a fresh, green note makes it valuable in both flavor and fragrance formulations.
• Typical Synergies: Works well with other green and fruity notes to enhance freshness.
• Common Formulation Pitfalls: Overuse can lead to an overpowering green note that may dominate the composition.
• Situations Where It is Frequently Over- or Under-used: Often under-used in complex formulations where a subtle green note is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical identity and sensory characteristics are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and specific applications often rely on industry experience.
• Known Data Gaps or Regulatory Ambiguities: Lack of comprehensive regulatory and toxicological data.

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 2026-09-08 11:54:44 GMT (p2)