| Identification | Back Directory | [Name]
3,5-OCTADIEN-2-ONE | [CAS]
30086-02-3 | [Synonyms]
FEMA 4008
3,5-OCTADIEN-2-ONE
3E,5E-Octadien-2-one
(E,E)-3,5-octadien-2-one
3,5-(E,E)-Octadien-2-one
Octa-3(E),5(E)-dien-2-one
(E,E)-octa-3,5-dien-2-one
(3E,5E)-3,5-Octadien-2-one
(E)-3,(E)-5-octadien-2-one
3,5-Octadien-2-one, (3E,5E)-
trans,trans-3,5-octadien-2-one
trans-3,trans-5-octadien-2-one | [Molecular Formula]
C8H12O | [MDL Number]
MFCD08457879 | [MOL File]
30086-02-3.mol | [Molecular Weight]
124.18 |
| Hazard Information | Back Directory | [Chemical Properties]
(E,E)-3,5-Octadien-2-one has a pungent, herbaceous odor. | [Occurrence]
Reportedly present in peas, tomato, potato (boiled, cooked), figs, fish, fish oil, dried bonito, krill, shrimp, oysters,
milk powder (skim), tea, oats and maté. | [Definition]
ChEBI: Trans, trans-3,5-Octadien-2-one is an enone. | [Aroma threshold values]
Detection at 0.15 ppm (water); aroma characteristics at 1.0%: sweet, waxy, cooked creamy, slightly toasted
coconut, vanilla-like and milky with cheesy nuances. | [Taste threshold values]
Taste characteristics at 1.0 ppm: sweet, waxy, creamy, milky, toasted coconut with vanilla and dairy
nuances. |
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