trans -2-octenal

Structural formula
General
Surname	Trans-2-octenal
other names	( E ) -Oct-2-enal; 2- ( E ) -octenal; 2-octene-1-al;
Molecular formula	C 8 H 14 O
Brief description	colorless liquid
External identifiers / databases
EC number	219-833-8
ECHA InfoCard	100.018.031
PubChem	5283324
Wikidata	Q2448755
properties
Molar mass	126.20 g mol −1
Physical state	liquid
density	0.846 g cm −3 (25 ° C)
boiling point	84–86 ° C (25 hPa)
solubility	almost insoluble in water; soluble in ethanol and oils;
Refractive index	1.45 (20 ° C)
safety instructions
GHS labeling of hazardous substances Caution
H and P phrases	H: 315-319-335
	P: 261-305 + 351 + 338
	As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions . Refractive index: Na-D line , 20 ° C

trans -2-octenal is a chemical compound from the group of alkenals , i.e. an aldehyde with an additional CC double bond .

Occurrence

trans -2-octenal occurs naturally as an important flavoring substance in mushrooms and lamb, as well as in various fruits such as melons.

properties

trans -2-Octenal is a colorless liquid with a green, citrus-like odor.

use

trans -2-octenal is used to synthesize other chemical compounds.

Individual evidence

↑ ^a ^b ^c ^d ^e ^f ^g ^h data sheet trans-2-octenal, ≥94% from Sigma-Aldrich , accessed on May 9, 2012 ( PDF ).
↑ ^a ^b ^c Fontarome Chemical: Page no longer available , search in web archives: MSDS ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. (PDF; 82 kB)@1@ 2@1@ 2

^ Henry B. Heath: Source Book of Flavors . Springer, 1981, ISBN 978-0-87055-370-7 , pp. 269 .

↑ Waldemar Ternes: Scientific basics of food preparation . Behr's, 2008, ISBN 978-3-89947-422-0 , pp. 468 .

^ David Rowe: Chemistry and Technology of Flavors and Fragrances . John Wiley & Sons, 2009, ISBN 978-1-4051-4807-8 , pp. 71 ( limited preview in Google Book search).

↑ Sentaro Okamoto, Kandasamy Subburaj, Fumie Sato: Highly Stereocontrolled Synthesis of Carbacyclin from Acyclic Starting Materials via Ti (II) -Mediated Tandem Cyclization . In: Journal of the American Chemical Society . tape 122 , no. 45 , 2000, pp. 11244-11245 , doi : 10.1021 / ja002974x .

[Sigma-1] ↑ ^a ^b ^c ^d ^e ^f ^g ^h data sheet trans-2-octenal, ≥94% from Sigma-Aldrich , accessed on May 9, 2012 ( PDF ).

[fontaromechemical-2] Fontarome Chemical: Page no longer available , search in web archives: MSDS ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. (PDF; 82 kB)@1@ 2@1@ 2

[Heath_S269-3] Henry B. Heath: Source Book of Flavors . Springer, 1981, ISBN 978-0-87055-370-7 , pp. 269 .

[Ternes_S468-4] Waldemar Ternes: Scientific basics of food preparation . Behr's, 2008, ISBN 978-3-89947-422-0 , pp. 468 .

[Rowe-5] David Rowe: Chemistry and Technology of Flavors and Fragrances . John Wiley & Sons, 2009, ISBN 978-1-4051-4807-8 , pp. 71 ( limited preview in Google Book search).

[6] Sentaro Okamoto, Kandasamy Subburaj, Fumie Sato: Highly Stereocontrolled Synthesis of Carbacyclin from Acyclic Starting Materials via Ti (II) -Mediated Tandem Cyclization . In: Journal of the American Chemical Society . tape 122 , no. 45 , 2000, pp. 11244-11245 , doi : 10.1021 / ja002974x .