heptaldehyde

green aldehyde

Found in 2 ingredients across the CompKitchen flavor graph.

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

Properties

Odor threshold — orthonasal, in clean water: 3.0 ppb – 4.4 ppb median 3.7 ppb · 2 published values · see all 27 with sources
CAS number: 111-71-7
Retention index: 900

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.

Published thresholds

27 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 ppb – 4.4 ppb

The reference measurement — smelled in water. OAV is computed against this.

Threshold	Matrix	Source	Paper
3.0 ppb	water_odor	Leffingwell	—
4.4 ppb SIDA	water	Rychlik 1998 · 2 studies	—

In a food matrix

3.0 ppb – 1203 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
0.200 ppb	water (food: chocolate)	Literature corpus	—
Flagged: 350× from the median of this group. Excluded from the range above pending re-check against the source publication — shown rather than hidden.
0.450 ppb	water (food: lime)	Literature corpus	—
Flagged: 156× from the median of this group. Excluded from the range above pending re-check against the source publication — shown rather than hidden.
0.640 ppb	water (food: melon)	Literature corpus	—
Flagged: 109× from the median of this group. Excluded from the range above pending re-check against the source publication — shown rather than hidden.
3.0 ppb	water (food: reference standard (water))	Literature corpus	—
3.0 ppb	water (food: goat milk)	Literature corpus	—
3.8 ppb	water (food: pork)	Literature corpus	—
6.0 ppb	water (food: fish)	Literature corpus	—
20.0 ppb	water (food: milk)	Literature corpus	—
55.0 ppb	water (food: soy sauce)	Literature corpus	—
70.0 ppb	water (food: lamb)	Literature corpus	—
70.1 ppb	water (food: unknown)	Literature corpus	—
184 ppb	water (food: wine)	Literature corpus	—
374 ppb	water (food: peanut)	Literature corpus	—
438 ppb	water (food: tea)	Literature corpus	—
587 ppb	water (food: olive oil)	Literature corpus	—
902 ppb	water (food: ginger)	Literature corpus	—
1154 ppb	water (food: beef)	Literature corpus	—
1170 ppb	water (food: bread)	Literature corpus	—
1203 ppb	water (food: rice)	Literature corpus	—

Retronasal / in-mouth

21.0 ppb – 50.0 ppb

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

Threshold	Matrix	Source	Paper
21.0 ppb	water_flavor	Leffingwell	—
21.0 ppb SIDA	water_retronasal	Rychlik 1998 · 1 studies	—
50.0 ppb SIDA	oil_retronasal	Rychlik 1998 · 1 studies	—

In air

0.180 ppb

Airborne detection — not comparable to a water threshold.

Threshold	Matrix	Source	Paper
0.180 ppb	air	Nagata 2003	—

Other matrix

230 ppb – 1725 ppb

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

Threshold	Matrix	Source	Paper
230 ppb SIDA	meat_water	Rychlik 1998 · 1 studies	—
1725 ppb SIDA	oil_orthonasal	Rychlik 1998 · 2 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.

Found in

Measured impact first, then profile share

Every ingredient known to contain heptaldehyde. 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 heptaldehyde in it.

443 cmpds

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