2-octenal
green aldehyde Key food odorantFound in 48 ingredients across the CompKitchen flavor graph.
Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.
- Formula
- C8H14O
- Molecular weight
- 126.20 g/mol
- PubChem CID
- 5283324 — full record on PubChem
Key food odorant (individualist)
Dunkel et al. 2014Identified in the meta-analysis of 227 food samples as one of 151 individualist odorants — appears in <5% of foods, carries the diagnostic signature of specific ingredients.
Properties
- Odor description
- fatty, green, nutty, fried
- Odor threshold — orthonasal, in clean water
- 3.0 ppb 1 published value · see all 11 with sources
- Volatility
- high
- CAS number
- 2363-89-5
FEMA GRAS — Generally Recognized As Safe for flavoring use
- FEMA number
- 3215
- GRAS publication
- GRAS 4
- FEMA primary name
- 2-OCTENAL
Use-level matrix not extracted for this substance — check the source publication for current ppm guidance.
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.
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.
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
11 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.
Orthonasal, in clean water
3.0 ppbThe reference measurement — smelled in water. OAV is computed against this.
| Threshold | Matrix | Source | Paper |
|---|---|---|---|
| 3.0 ppb | water_odor | Leffingwell | — |
In a food matrix
1.3 ppb – 1058 ppbMeasured in a real food, where the matrix shifts detection — not a clean-water value.
| Threshold | Matrix | Source | Paper |
|---|---|---|---|
| 1.3 ppb | water (food: apple) | Literature corpus | — |
| 6.0 ppb | water (food: unknown) | Literature corpus | — |
| 12.0 ppb | water (food: fish) | Literature corpus | — |
| 17.0 ppb | water (food: milk) | Literature corpus | — |
| 83.0 ppb | water (food: beef) | Literature corpus | — |
| 106 ppb | water (food: chocolate) | Literature corpus | — |
| 550 ppb | water (food: rum) | Literature corpus | — |
| 1056 ppb | water (food: bread) | Literature corpus | — |
| 1058 ppb | water (food: ginger) | Literature corpus | — |
Retronasal / in-mouth
90.0 ppbTasted rather than smelled — a different sense, not comparable.
| Threshold | Matrix | Source | Paper |
|---|---|---|---|
| 90.0 ppb | water_flavor | Leffingwell | — |
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 (50.0 ppb, the engine's canonical value — see the 11 published values). OAV ≥ 1 = perceptible.
| Food | Concentration (ppb) | OAV | Source |
|---|---|---|---|
| corn | 22150.0 | 443 ⚡ | PMID 41080164 |
| lard | 10000.0 | 200 ⚡ | PMID 40029871 |
| beef | 1420.0 | 28.4 ⚡ | Corpus paper |
| ginger | 909.0 | 18.2 ⚡ | Corpus paper |
| bread | 600.0 | 12.0 ⚡ | PMID 38840722 |
| french fries | 500.0 | 10.0 ⚡ | Corpus paper |
| evening primrose | 50.0 | 1.00 | DOI |
| rum | 7.5 | 0.15 | Corpus paper |
| fish | 6.0 | 0.12 | Corpus paper |
| milk | 5.0 | 0.10 | Corpus paper |
| soybean | 4.0 | 0.08 | PMID 27073617 |
| chocolate | 1.0 | 0.02 | Corpus paper |
Concentrations from PubMed Central Open Access papers (free literature corpus, MIT-style licensed). Copper = OAV ≥ 10 (strongly perceptible). Green = OAV ≥ 1 (perceptible).
Found in
Measured impact first, then profile shareEvery ingredient known to contain 2-octenal. 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-octenal in it. Full concentrations are in the OAV table above.
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