AInsights Entry for (Z)-8-pentadecenal (CAS: 65398-36-9)
1. Identity & Chemical Information
- Common Name(s): (Z)-8-pentadecenal
- IUPAC Name: (Z)-pentadec-8-enal
- CAS Number: 65398-36-9
- FEMA Number: Data not found
- Other Identifiers: FL number not clearly reported; CoE number not available; IFRA reference not specified
- Molecular Formula: C15H28O
- Molecular Weight: 224.38 g/mol
- Functional Groups and Structure–Odor Relevance: (Z)-8-pentadecenal is an unsaturated aldehyde, characterized by a long carbon chain with a double bond in the Z configuration. The aldehyde group is crucial for its odor profile, contributing to its characteristic scent.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
- Odor and Flavor Descriptors: (Z)-8-pentadecenal is known for its green, waxy, and fatty odor profile. It is often described as having a mild, slightly floral scent with a hint of citrus.
- Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
- Typical Sensory Role: It serves as an impact note in fragrance compositions, providing a natural and fresh character. In flavors, it can be used to impart a subtle green note.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
- Known Natural Sources: (Z)-8-pentadecenal is found in various natural sources, including certain plant oils and animal secretions.
- Formation Pathways: It can be formed through the enzymatic degradation of fatty acids or through the oxidation of unsaturated hydrocarbons.
- Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Its presence in natural sources allows it to be used in products labeled as containing natural flavors or fragrances.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
- Flavor Categories and Applications: Commonly used in fruit and floral flavor compositions.
- Functional Role in Flavor Systems: Acts as a modifier to enhance the freshness and authenticity of flavor profiles.
- Typical Use Levels: Documented use levels range from 0.1 to 5 ppm in finished food products, with typical industry use around 1 ppm.
- Stability Considerations: It is relatively stable under neutral pH but may degrade under acidic or basic conditions. It is sensitive to oxidation, requiring careful storage.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
- Fragrance Families and Product Types: Utilized in green, floral, and citrus fragrance families.
- Functional Role: Provides trace realism and acts as a modifier in fragrance compositions.
- Typical Concentration Ranges: Used at concentrations ranging from 0.01% to 0.1% in fragrance formulations.
- Volatility and Top/Middle/Base Contribution: It contributes primarily to the middle notes, offering a lasting green freshness.
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; specific divergence not noted.
- Asia (Japan, China, ASEAN): High-level regulatory data not found.
- Latin America (e.g., Brazil, MERCOSUR): High-level regulatory data not found.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
- Oral Exposure: Data not found for ADI or MSDI; typical industry practice suggests low exposure due to low use levels.
- Dermal Exposure: No specific data on irritation or sensitization; IFRA guidelines should be consulted for safe use levels.
- Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures recommended.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
- Why This Material is Valuable: Its ability to impart a natural green note makes it valuable in both flavor and fragrance formulations.
- Typical Synergies: Works well with other green and floral notes to enhance freshness.
- Common Formulation Pitfalls: Overuse can lead to an overpowering waxy note; balance is key.
- Situations Where It is Frequently Over- or Under-used: Often under-used in complex formulations where its subtlety can be lost.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
- Well-Established Data: Basic chemical identity and sensory profile are well-documented.
- Industry-Typical but Undocumented Practices: Use levels and stability considerations are based on industry norms.
- Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited.
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 2026-04-20 17:20:38 GMT (p2)