2,4-heptadienal

green aldehyde

Found in 37 ingredients across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

2D Lewis Structure

Formula: C7H10O
Molecular weight: 110.15 g/mol
PubChem CID: 5283321 — full record on PubChem

Properties

Odor description: fried
Odor threshold — retronasal / in-mouth: 30.0 ppb 1 published value · see all 2 with sources
Volatility: high
CAS number: 4313-03-5

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

How this molecule is described

Sources disagree about odour more often than they disagree about chemistry. Rather than show one answer, here is every description on file with how many ingredient records carry it.

Descriptions on file

Ordered by how many independent descriptor streams give each wording, then by how often it appears. The bar is still replication — one source copied onto many ingredients scores high there — so the two can disagree.

fried shown above Flavornet Cas, Flavornet Name, Flavordb Odor Column 3 sources agree

—

fatty FlavorDB 2.0, Flavordb Odor Column 2 sources agree

Citrus flavors, especially orange and tangerine. Can also be used for mouth feel in a variety of dairy type flavors. FlavorDB 2.0, Flavordb Odor Column 2 sources agree

green, sweet, fatty, oily, minty FlavorDB 2.0, Flavordb Odor Column 2 sources agree

Sweet, creamy, fatty, citrus peel FlavorDB 2.0

chemical, citrus, coffee FlavorDB 2.0

Bars are the share of ingredient records carrying each description. High agreement means the sources replicate each other — not necessarily that they are right.

Published thresholds

2 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

Retronasal / in-mouth

30.0 ppb

Tasted rather than smelled — a different sense, not comparable.

Threshold	Matrix	Source	Paper
30.0 ppb SIDA	oil_retronasal	Rychlik 1998 · 1 studies	—

Other matrix

10000 ppb

Measured in a non-aqueous medium (oil, starch, cellulose).

Threshold	Matrix	Source	Paper
10000 ppb SIDA	oil_orthonasal	Rychlik 1998 · 1 studies	—

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Where you'd actually smell it

Odor Activity Value = measured concentration ÷ odor threshold (0.032 ppb, the engine's canonical value — see the 2 published values). OAV ≥ 1 = perceptible.

Food	Concentration (ppb)	OAV	Source
lard	10000.0	312500 ⚡	PMID 40029871
french fries	3500.0	109375 ⚡	Corpus paper
soybean	11.0	344 ⚡	PMID 37965015
shrimp	5.0	156 ⚡	DOI

Concentrations from PubMed Central Open Access papers (free literature corpus, MIT-style licensed). Copper = OAV ≥ 10 (strongly perceptible). Green = OAV ≥ 1 (perceptible).

These OAVs depend on which threshold you divide by. Published values for this molecule span 0.032–150 ppb and the column above uses the lowest, which makes every OAV as large as it can be. At the high end each figure would be 4688× smaller, and rows near the line would cross it. Read the colours as “worth a look”, not as a measurement.

Found in

Measured impact first, then profile share

Every ingredient known to contain 2,4-heptadienal. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of 2,4-heptadienal in it. Full concentrations are in the OAV table above.

shrimp

measured · OAV 156.25

164 cmpds

7 cmpds

34 cmpds

47 cmpds