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hexanal, 2-ethylidene-
Notes:
Flavouring ingredient, imparting sweet nutty flavour
| CAS Number: | 25409-08-9 |  3D/inchi
|
| ECHA EINECS - REACH Pre-Reg: | 246-950-1 | |
| CoE Number: | 10324 | |
| XlogP3-AA: | 2.40 (est) | |
| Molecular Weight: | 126.19878000 | |
| Formula: | C8 H14 O | |
| NMR Predictor: | Predict (works with chrome or firefox) | |
| CAS Number: | 87745-65-1 |  3D/inchi
|
| FDA UNII: | C09PCM2QXX | |
| XlogP3-AA: | 2.40 (est) | |
| Molecular Weight: | 126.19878000 | |
| Formula: | C8 H14 O | |
| NMR Predictor: | Predict (works with chrome or firefox) | |
| CAS Number: | 25409-08-9 (Z) |  3D/inchi
|
| FDA UNII: | P753D0PG2O | |
| Nikkaji Web: | J250.452I | |
| XlogP3-AA: | 2.40 (est) | |
| Molecular Weight: | 126.19878000 | |
| Formula: | C8 H14 O | |
| NMR Predictor: | Predict (works with chrome or firefox) | |
| EFSA/JECFA Comments: | The chemical name should be changed to 2-butylbut-(2E)-enal and the CAS number to 87745-65-1, according to the specifcations provided (Documentation provided to EFSA nr: 1) 90% (E)-isomer 5% (Z)-isomer | |
Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
| Google Scholar: | Search |
| Google Books: | Search |
| Google Scholar: with word "volatile" | Search |
| Google Scholar: with word "flavor" | Search |
| Google Scholar: with word "odor" | Search |
| Perfumer and Flavorist: | Search |
| Google Patents: | Search |
| US Patents: | Search |
| EU Patents: | Search |
| Pubchem Patents: | Search |
| PubMed: | Search |
| NCBI: | Search |
| JECFA Food Flavoring: | 1214 2-butyl-2-butenal |
| DG SANTE Food Flavourings: | 05.105 2-butylbut-2-enal |
| FEMA Number: | 3392 2-butyl-2-butenal |
| FDA: | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF): | 25409-08-9 ; 2-BUTYL-2-BUTENAL |
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Assay: | 97.00 to 100.00 % |
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.44900 to 1.45900 @ 20.00 °C. |
| Pounds per Gallon - (est).: | 12.071 to 12.154 |
| Refractive Index: | 1.44700 to 1.45300 @ 20.00 °C. |
| Boiling Point: | 50.00 °C. @ 13.50 mm Hg |
| Boiling Point: | 182.00 to 183.00 °C. @ 760.00 mm Hg (est) |
| Acid Value: | 2.00 max. KOH/g |
| Vapor Pressure: | 0.805000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 124.00 °F. TCC ( 50.90 °C. ) (est) |
| logP (o/w): | 2.718 (est) |
| Soluble in: | |
| alcohol | |
| water, 548.6 mg/L @ 25 °C (est) | |
| Insoluble in: | |
| water | |
Organoleptic Properties:
| Odor Type: roasted | |
| cooked roasted | |
| Odor Description: at 10.00 % in dipropylene glycol. | cooked roasted |
| Flavor Type: nutty | |
| sweet nutty roasted | |
| Taste Description: | sweet nutty |
| Odor and/or flavor descriptions from others (if found). | |
Cosmetic Information:
| None found |
Suppliers:
| Parchem |
| 2-butyl-2-butenal |
Safety Information:
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in Use Information:
| Category: | flavoring agents | ||
| Recommendation for 2-butyl-2-butenal usage levels up to: | |||
| not for fragrance use. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.02 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.01 (μg/capita/day) | ||
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 1700 (μg/person/day) | ||
| Threshold of Concern: | 90 (μg/person/day) | ||
| Structure Class: | III | ||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 7 | |||
| Click here to view publication 7 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 2.00000 | |
| beverages(nonalcoholic): | - | 0.50000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 0.60000 | |
| fruit ices: | - | 0.60000 | |
| gelatins / puddings: | - | 1.50000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 1.50000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | - | 0.60000 | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
| Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). | |||
| Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. | |||
| average usage mg/kg | maximum usage mg/kg | ||
| Dairy products, excluding products of category 02.0 (01.0): | 5.03000 | 11.86000 | |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.50000 | 4.00000 | |
| Edible ices, including sherbet and sorbet (03.0): | 0.50000 | 2.75000 | |
| Processed fruit (04.1): | - | - | |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | 4.78000 | 5.00000 | |
| Confectionery (05.0): | 5.00000 | 14.22000 | |
| Chewing gum (05.0): | 2.20000 | 9.56000 | |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 3.79000 | 11.40000 | |
| Bakery wares (07.0): | 6.20000 | 17.17000 | |
| Meat and meat products, including poultry and game (08.0): | 0.79000 | 3.50000 | |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.50000 | 1.75000 | |
| Eggs and egg products (10.0): | 0.01000 | 3.00000 | |
| Sweeteners, including honey (11.0): | 0.51000 | 4.38000 | |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 1.75000 | 5.00000 | |
| Foodstuffs intended for particular nutritional uses (13.0): | 0.01000 | 5.01000 | |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 2.00000 | 4.43000 | |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 1.00000 | 2.00000 | |
| Ready-to-eat savouries (15.0): | 2.00000 | 3.00000 | |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.50000 | 0.50000 | |
Safety References:
| European Food Safety Athority(EFSA): | Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): | |
| Flavouring Group Evaluation 201: 2-Alkylated aliphatic acyclic alpha,beta-unsaturated aldehydes and precursors with or without additional double bonds from chemical subgroup 1.1.2 of FGE.19[1] View page or View pdf | |
| Scientific Opinion on Flavouring Group Evaluation 201 Revision 1 (FGE.201Rev1): 2-Alkylated, aliphatic, acyclic alpha,beta-unsaturated aldehydes and precursors, with or without additional double-bonds, from chemical subgroup 1.1.2 of FGE.19. View page or View pdf | |
| Scientific Opinion on Flavouring Group Evaluation 201 Revision 2 (FGE.201Rev2): 2-alkylated, aliphatic, acyclic alpha,beta-unsaturated aldehydes and precursors, with or without additional double-bonds, from chemical subgroup 1.1.2 of FGE.19 View page or View pdf | |
| Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3 View page or View pdf | |
| EPI System: | View |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA Substance Registry Services (TSCA): | 25409-08-9 |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 53424302 |
| National Institute of Allergy and Infectious Diseases: | Data |
| 2-ethylidenehexanal | |
| Chemidplus: | 0025409089 |
| (2E)-2-ethylidenehexanal | |
| (2Z)-2-ethylidenehexanal | |
References:
| 2-ethylidenehexanal | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 25409-08-9 |
| Pubchem (cid): | 53424302 |
| Pubchem (sid): | 134383811 |
| (2E)-2-ethylidenehexanal | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 87745-65-1 |
| Pubchem (cid): | 5463946 |
| Pubchem (sid): | 36751037 |
| (2Z)-2-ethylidenehexanal | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 25409-08-9 |
| Pubchem (cid): | 6540477 |
| Pubchem (sid): | 43185587 |
Other Information:
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| HMDB (The Human Metabolome Database): | HMDB37152 |
| FooDB: | FDB016147 |
| ChemSpider: | View |
Potential Blenders and core components note
Potential Uses:
| meat | FL | |
| nut | FL |
Occurrence (nature, food, other): note
| not found in nature |
Synonyms:
| 2- | butyl but-2-enal |
| 2- | butyl-2-buten-1-al |
| 2- | butylbut-2-enal |
| (2Z)-2- | ethylidene hexanal |
| 2- | ethylidene hexanal |
| 2- | ethylidenehexanal |
| hexanal, 2-ethylidene- |