AInsights Entry for Melon Heptenal (CAS: 106-72-9)

1. Identity & Chemical Information

Melon heptenal, also known as (E)-2-heptenal, is a single chemical compound with the CAS number 106-72-9. It is identified by the IUPAC name (E)-hept-2-enal. The molecular formula for melon heptenal is C7H12O, and it has a molecular weight of 112.17 g/mol. This compound is characterized by an aldehyde functional group, which is crucial for its odor profile, imparting a fresh, green, and melon-like scent. The presence of the double bond in its structure contributes to its distinctive odor characteristics, making it a valuable component in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Melon heptenal is renowned for its fresh, green, and melon-like odor, which is both intense and diffusive. It is often described as having a fruity, cucumber-like aroma with a hint of grassiness. This compound is typically used as an impact note in flavor formulations, providing a realistic and refreshing melon character. The odor threshold of melon heptenal is relatively low, allowing it to be effective even at minimal concentrations. Its sensory role is primarily as a top note, contributing to the initial impression of freshness and juiciness in both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Melon heptenal is naturally found in various fruits and vegetables, including melons, cucumbers, and certain citrus fruits. It can also be formed through the enzymatic degradation of fatty acids, particularly linoleic acid, during the ripening process of fruits. This compound is relevant to the designation of "natural flavor" due to its occurrence in natural sources and its formation through natural biochemical pathways. Its presence in natural products enhances the authenticity of flavor profiles in food and beverage applications.

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

4. Use in Flavors

In the realm of flavors, melon heptenal is utilized across various categories, including fruit, vegetable, and beverage flavors. It serves as a key component in creating authentic melon and cucumber profiles, often used in conjunction with other fruity and green notes to enhance complexity. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and application. Melon heptenal is relatively stable under normal processing conditions but may degrade under extreme heat or acidic conditions, which formulators should consider during product development.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Melon heptenal is a versatile ingredient in the fragrance industry, commonly used in fresh, green, and fruity fragrance families. It acts as a modifier and impact note, providing a crisp and refreshing top note that enhances the overall fragrance profile. Typical concentration ranges in fragrance formulations are from 0.01% to 0.1%, depending on the desired effect and product type. Due to its volatility, melon heptenal primarily contributes to the top notes of a fragrance, offering an initial burst of freshness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, melon heptenal is recognized as Generally Recognized As Safe (GRAS) by FEMA for use in flavors. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, regulatory status varies, with Japan and China having specific guidelines for flavor and fragrance ingredients. In Latin America, countries like Brazil and MERCOSUR have their own regulatory frameworks, often aligning with international standards. Explicit approvals and harmonized assumptions are common, but formulators should verify country-specific regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Melon heptenal's safety profile is well-documented for oral exposure, with an acceptable daily intake (ADI) established by relevant authorities. For dermal exposure, it is generally considered non-irritating and non-sensitizing, aligning with IFRA guidelines for fragrance use. Inhalation exposure is typically low risk due to its volatility and use at low concentrations. The risk profiles for food and fragrance applications are similar, with no significant differences in safety considerations.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Melon heptenal is valued for its ability to impart a fresh, authentic melon character to both flavors and fragrances. It synergizes well with other fruity and green notes, enhancing the overall complexity and realism of formulations. Common pitfalls include overuse, which can lead to an overpowering or artificial aroma. It is often under-used in complex formulations where its subtlety can enhance the freshness without dominating the profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on melon heptenal is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some regional regulatory nuances may require further verification. Known data gaps are minimal, with most information being consistent across authoritative sources.

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 2026-08-17 06:30:41 GMT (p2)