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Merck
CN

W395701

2-Octenoic acid

85%

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About This Item

Linear Formula:
CH3(CH2)4CH=CHCO2H
CAS Number:
1871-67-6
Molecular Weight:
142.20
PubChem Substance ID:
329830667
UNSPSC Code:
12164502
FEMA Number:
3957
Flavis number:
8.114
EC Number:
217-491-4
MDL number:
MFCD00002706

Key Documents

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InChI

1S/C8H14O2/c1-2-3-4-5-6-7-8(9)10/h6-7H,2-5H2,1H3,(H,9,10)/b7-6+

InChI key

CWMPPVPFLSZGCY-VOTSOKGWSA-N

SMILES string

CCCCC\C=C\C(O)=O

biological source

synthetic

description

predominantly trans, Natural occurrence: strawberry, capsicum frutescens, chicken fat, boiled mutton

assay

85%

refractive index

n20/D 1.4588 (lit.)

bp

154 °C/22 mmHg (lit.)

mp

5-6 °C (lit.)

density

0.944 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

organoleptic

vegetable

Application

Possible uses: lamb, mutton, goat, ripe cheeses, shell fish, meaty chicken.

Biochem/physiol Actions

Odor at 5.0%: waxy and fatty, mutton gamey; chicken (white meat and skin) notes; dairy (creamy and cheesy) nuances.
Taste at 25 ppm: waxy and fatty, gamey mutton and lamb-like; chicken and dairy cheese nuances.

pictograms

Corrosion
GHS05

signalword

Danger

hcodes

H314

Hazard Classifications

Skin Corr. 1B

Storage Class

8A - Combustible corrosive hazardous materials

wgk

WGK 3

flash_point_f

235.4 °F - closed cup

flash_point_c

113 °C - closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
S53506
12824AE

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Mosciano, Gerard
Perfumer & Flavorist, 33, 50-50 (2008)

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