(E)-2-Octenal - ≥95% , CAS No.2548-87-0

CAS: 2548-87-0 Cat. No.: O105936 Molecular Weight: 126.2 EC Number: 219-833-8
AVAILABLE TO ORDER
GRADE & PURITY ≥95%
Synonyms
trans-2-Octenal
Storage
Store at 2-8°C,Argon charged
Shipped In
Wet ice
Size
USA
Germany (EU)*
Price
Qty
5ml
O105936-5ml
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$10.90

$19.90
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25ml
O105936-25ml
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$29.90
100ml
O105936-100ml
2 In stock
$79.90
500ml
O105936-500ml
1 In stock
$340.90
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Why this grade

≥95% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

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Storage & shipping

Store at 2-8°C,Argon charged Ships Wet ice Check lot-specific COA for exact specifications.

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Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

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Literature proof

Cited in 55 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Specifications

Synonyms
trans-2-Octenal
Specifications & Purity
≥95%
Storage
Store at 2-8°C,Argon charged
Shipped In
Wet ice
This product requires cold chain shipping. Ground and other economy services are not available.
Purity
≥95%
Names and Identifiers
Pubchem Sid508810525
Canonical SmilesCCCCCC=CC=O
IUPAC Name(E)-oct-2-enal
InChIKeyLVBXEMGDVWVTGY-VOTSOKGWSA-N
INCHI1S/C8H14O/c1-2-3-4-5-6-7-8-9/h6-8H,2-5H2,1H3/b7-6+
Isomeric SMILES CCCCC/C=C/C=O
WGK Germany 3
RTECS RH2145000
Molecular Weight 126.2
Reaxy-Rn 1751699
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1751699&ln=

Documentation

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

Download SDS →

✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

View datasheet →

🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassOrganic oxygen compounds
ClassOrganooxygen compounds
SubclassCarbonyl compounds
Intermediate Tree Nodes Aldehydes
Direct ParentMedium-chain aldehydes
Alternative Parents Enals  Organic oxides  Hydrocarbon derivatives  
Molecular FrameworkAliphatic acyclic compounds
Substituents Medium-chain aldehyde - Enal - Alpha,beta-unsaturated aldehyde - Organic oxide - Hydrocarbon derivative - Aliphatic acyclic compound
DescriptionThis compound belongs to the class of organic compounds known as medium-chain aldehydes. These are an aldehyde with a chain length containing between 6 and 12 carbon atoms.
External Descriptors Fatty aldehydes
3D Structure
Interactive Chemical Structure Model





Associated Targets(non-human)
Pseudomonas aeruginosa (123386 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Proteus vulgaris (5823 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Staphylococcus aureus (210822 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Klebsiella aerogenes (4963 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Escherichia coli (133304 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Streptococcus mutans (2687 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Bacillus subtilis (32866 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Cyberlindnera jadinii (900 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Saccharomyces cerevisiae (19171 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Corynebacterium ammoniagenes (75 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Cutibacterium acnes (887 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Penicillium chrysogenum (1593 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Bursaphelenchus xylophilus (372 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Malassezia (23 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Trichophyton mentagrophytes (4846 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Meloidogyne javanica (98 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Mechanisms of Action
Certificates(CoA,COO,BSE/TSE and Analysis Chart)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

19 results found

Lot NumberCertificate TypeDateItem
F2622050Certificate of AnalysisJul 01, 2026 O105936
E2223201Certificate of AnalysisDec 10, 2025 O105936
E2223200Certificate of AnalysisDec 10, 2025 O105936
E2223199Certificate of AnalysisDec 10, 2025 O105936
I2102346Certificate of AnalysisMar 04, 2025 O105936
B2505127Certificate of AnalysisFeb 10, 2025 O105936
B2518355Certificate of AnalysisJan 13, 2025 O105936
B2518361Certificate of AnalysisJan 13, 2025 O105936
B2518360Certificate of AnalysisJan 13, 2025 O105936
B2518359Certificate of AnalysisJan 13, 2025 O105936
D2418376Certificate of AnalysisApr 01, 2024 O105936
D2418386Certificate of AnalysisApr 01, 2024 O105936
D2418460Certificate of AnalysisApr 01, 2024 O105936
D2418374Certificate of AnalysisApr 01, 2024 O105936
D2418373Certificate of AnalysisApr 01, 2024 O105936
G2017070Certificate of AnalysisFeb 23, 2024 O105936
I2102344Certificate of AnalysisJun 07, 2023 O105936
G2017069Certificate of AnalysisMay 13, 2022 O105936
E2223202Certificate of AnalysisMar 14, 2022 O105936

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Chemical and Physical Properties
SolubilityNot miscible or difficult to mix in water. Soluble in alcohol and fixed oils.
SensitivityAir & light sensitive
Refractive Index1.45
Flash Point(°F)160°
Flash Point(°C)71℃
Boil Point(°C)84-86°C
Molecular Weight126.200 g/mol
XLogP32.600
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count1
Rotatable Bond Count5
Exact Mass126.104 Da
Monoisotopic Mass126.104 Da
Topological Polar Surface Area17.100 Ų
Heavy Atom Count9
Formal Charge0
Complexity84.600
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count0
Defined Bond Stereocenter Count1
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds1
Covalently-Bonded Unit Count1
Citations of This Product
References
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2. Hongyu Zhou, Zhiwei Hu, Youming Liu, Shanbai Xiong.  (2023)  Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients.  Food Chemistry-X,      [PMID:38144732] [10.1016/j.fochx.2023.100977]
3. Weijia Zhang, Li Liu, Yuanhui Zhao, Tianhong Liu, Fan Bai, Jinlin Wang, He Xu, Ruichang Gao, Xiaoming Jiang, Xinxing Xu.  (2023)  Interactions between phosvitin and aldehydes affect the release of flavor from Russian sturgeon caviar.  FOOD CHEMISTRY,      [PMID:37926030] [10.1016/j.foodchem.2023.137904]
4. Qincao Chen, Penghui Yu, Ziyi Li, Yuhang Wang, Yafang Liu, Yin Zhu, Haihui Fu.  (2023)  Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea.  Foods,  12  (19): (3702).  [PMID:37835355] [10.3390/foods12193702]
5. Yang Yue, Chao Wang, Yashu Chen, Mingming Zheng, Yi Zhang, Qianchun Deng, Qi Zhou.  (2023)  Aroma characteristics of flaxseed milk via GC–MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties.  FOOD CHEMISTRY,      [PMID:37657337] [10.1016/j.foodchem.2023.137095]
6. Yuwei Luo, Xin Chen, Jin Xin Che, Yonghua Zhang, Qiuli Ouyang, Nengguo Tao.  (2023)  (E)-2-Octenal suppresses the growth of a prochloraz-resistant Penicillium italicum strain and its potential antifungal mechanisms.  POSTHARVEST BIOLOGY AND TECHNOLOGY,      [PMID:] [10.1016/j.postharvbio.2023.112515]
7. Tianle Wu, Peng Wang, Yuyu Zhang, Ping Zhan, Yu Zhao, Honglei Tian, Wanying He.  (2023)  Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.).  FOOD CHEMISTRY,      [PMID:37364310] [10.1016/j.foodchem.2023.136666]
8. Feifei Liu, Ying Chen, Jianle Chen, Enbo Xu, Haibo Pan, Shiguo Chen, Xingqian Ye, Huan Cheng.  (2023)  Characteristic aroma improvement mechanisms of heat-sterilized bayberry juice regulated by exogenous polyphenols.  FOOD CHEMISTRY,      [PMID:37390737] [10.1016/j.foodchem.2023.136644]
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12. Yueqi An, Li Wen, Wenrong Li, Xuezhen Zhang, Yang Hu, Shanbai Xiong.  (2022)  Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:35876528] [10.1021/acs.jafc.2c02119]
13. Yuanyuan Liu, Cheng Yang, Qun Wang, Jian Zhang, Lianfu Zhang.  (2022)  Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice.  JOURNAL OF FOOD SCIENCE,  87  (6): (2515-2526).  [PMID:35590478] [10.1111/1750-3841.16168]
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15. Ma Lijuan, Gao Manman, Hu Jiangnan, Tong Wenzhe, Du Liping, Yu Aiqun, Huang Jihong, Li Jianxun, He Ronglin.  (2021)  Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography–time of flight/mass spectrometry–olfactometry combined with five different evaluation methods.  EUROPEAN FOOD RESEARCH AND TECHNOLOGY,  248  (1): (45-56).  [PMID:] [10.1007/s00217-021-03847-2]
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19. Haiyan Li, Zekun Jin, Nengguo Tao.  (2025)  (E)-2-Hexenal-loaded ethyl cellulose/agarose aerogel: Preparation, characterization and application in fresh rice noodles preservation.  INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,      [PMID:40113004] [10.1016/j.ijbiomac.2025.142138]
20. Xiaoli Tan, Xiaobing Jiang, Okwong Oketch Reymick, Chen Zhu, Nengguo Tao.  (2024)  (E)-2-Octenal inhibits Neofusicoccum parvum growth by disrupting mitochondrial energy metabolism and is a potential preservative for postharvest mango.  FOOD RESEARCH INTERNATIONAL,      [PMID:39849732] [10.1016/j.foodres.2024.115639]
21. Yu Zhao, Wanying He, Ping Zhan, Jingzhang Geng, Peng Wang, Honglei Tian.  (2024)  A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking.  FOOD CHEMISTRY,      [PMID:39089043] [10.1016/j.foodchem.2024.140435]
22. Huifang Yang, Wenhao Yang, Yuting Zhang, Ramy M. Khoder, Shanbai Xiong, Yueqi An.  (2025)  Analysis of Key Aroma Compound Changes in Grass Carp Fillets during Cold Storage Using Two-Dimensional Gas Chromatography–Olfactometry–Mass Spectrometry and Odor Activity Value.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:40130895] [10.1021/acs.jafc.4c12674]
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31. Meiqian Wang, Ping Zhan, Jingzhang Geng, Peng Wang, Wanying He, Honglei Tian.  (2024)  Identification and inhibition of key off-odorants in boiled greenfin horse-faced filefish (Thamnaconus septentrionalis) subjected to perilla polyphenols extract.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2024.116120]
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33. Li Liu, Tianhong Liu, Yuanhui Zhao, Mingyong Zeng, Xinxing Xu.  (2025)  Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation.  FOOD RESEARCH INTERNATIONAL,      [PMID:39967166] [10.1016/j.foodres.2025.115712]
34. Longzhu Zhou, Yimeng Ren, Yujie Shi, Liyuan Zhao, Huihui Tian, Xiaohui Feng, Jing Li, Youyou Yang, Weihai Xing, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang.  (2025)  Investigation on the pro-aroma generation effects of fatty acids in beef via thermal oxidative models.  Food Chemistry-X,      [PMID:40083855] [10.1016/j.fochx.2025.102291]
35. Huifang Yang, Jing Qiu, Ramy M. Khoder, Shanbai Xiong, Ru. Liu, Yueqi. An.  (2025)  Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides.  FOOD HYDROCOLLOIDS,      [PMID:] [10.1016/j.foodhyd.2025.111200]
36. Xuexue Zheng, He Xie, Wenjie Fu, Chao Wang, Tengfei Hu, Xingchang Ou, Jian'an Huang, Zhonghua Liu, Qin Li.  (2025)  Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis.  Current Research in Food Science,      [PMID:40061875] [10.1016/j.crfs.2025.101004]
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38. Yuanyuan Huang, Yu Sun, Arshad Mehmood, Tingting Lu, Xiumin Chen.  (2024)  Unraveling the temporal changes of Maillard reaction products and aroma profile in coffee leaves during hot-air drying.  JOURNAL OF FOOD COMPOSITION AND ANALYSIS,      [PMID:] [10.1016/j.jfca.2024.106055]
39. Yishun Yao, Meigui Huang, Qiuhong Liao, Xiaomin Wang, Jingyang Yu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho.  (2024)  Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics.  FOOD CHEMISTRY,      [PMID:39423535] [10.1016/j.foodchem.2024.141629]
40. Yueqi An, Wenrong Li, Shuo Shen, Ku Li, Jiangyong Guo, Shanbai Xiong.  (2024)  Yeast extracts weakened warmed-over flavor in surimi gels made from silver carp due to the masking effect by high concentrations of pyrazines and esters.  JOURNAL OF FOOD SCIENCE,      [PMID:39138634] [10.1111/1750-3841.17090]
41. Guixin Han, Ke Li, Yong Xue, Jinlin Wang, Fan Bai, Ruichang Gao, Chenghua Chen, Xinxing Xu, Yuanhui Zhao.  (2025)  Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing.  Food Chemistry-X,      [PMID:40791883] [10.1016/j.fochx.2025.102841]
42. Zhengyi Mao, Wen Zhao, Dongping Chen, Zhiyan Jiang, Qiang Liu, Jiayun Li, Yunxuan Wu, Nannan Lv, Jianting Fan.  (2025)  Cyetpyrafen, chlorfenapyr and spirodiclofen affect the olfactory recognition of Dastarcus helophoroides by acting on DhelOBP4 and DhelOBP21.  PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY,      [PMID:40915828] [10.1016/j.pestbp.2025.106568]
43. Xiaomin Wang, Yishun Yao, Jingyang Yu, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho, Ahmad Mohammad Salamatullah.  (2025)  Controlled formation of characteristic aroma compounds induced by added seasonings during electromagnetic cooking of braised pork: Weakened lipid oxidation and accelerated Maillard reaction.  FOOD CHEMISTRY,      [PMID:40929990] [10.1016/j.foodchem.2025.146273]
44. Chen Longlong, Gong Yu, Ma Weihua, Jiang Yusuo, Zhao Huiting.  (2025)  Exploring how starvation and insulin regulate olfactory preference in Apis cerana cerana.  JOURNAL OF EXPERIMENTAL BIOLOGY,  228  (18):   [PMID:41025241] [10.1242/jeb.250880]
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46. Guohe Chen, Wanling Xiao, Zhichao Lin, Mengzhen Xia, Yajie Xue, Jing Zhang, Sudu Bao, Junye Zhu, He Xie, Jianan Huang, Zhonghua Liu, Chao Wang.  (2025)  Unraveling the mysterious jujube-like aroma in Pu-erh tea: Decoding the material basis for distinctive aroma formation.  FOOD RESEARCH INTERNATIONAL,      [PMID:40467208] [10.1016/j.foodres.2025.116620]
47. Luo Yuwei, Zhang Yonghua, Chen Xiumei, Che Jinxin, Tao Nengguo.  (2025)  Preparation, characterization, and antifungal activity of (E)-2-octenal/β-cyclodextrin inclusion complex against the blue mold in citrus fruit caused by a prochloraz-resistant Penicillium italicum strain.  JOURNAL OF APPLIED MICROBIOLOGY,      [PMID:40353776] [10.1093/jambio/lxaf115]
48. Yifei Zhang, Zhenyu Fan, Daming Fan, Mingfu Wang, Yueliang Zhao.  (2025)  The Structure–Activity Relationship of Flavonoids in Inhibiting Aldehyde Emissions from Heated Soybean Oil.  ACS Food Science & Technology,      [PMID:] [10.1021/acsfoodscitech.5c00195]
49. Houqi Ning, Aiping Yang, Wenjing Zhou, Songling Li, Yifang Tang, Wenbo Ma, Ping Liu.  (2025)  Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts.  Food Chemistry-X,      [PMID:40606743] [10.1016/j.fochx.2025.102659]
50. Pingyang Li, Yiyu Yin, Shijie Fan, Longzhu Zhou, Huihui Tian, Lupei Zhang, Jing Li, Kehan Ma, Junwei Hu, Yanan Yu, Qingyu Zhao, Youyou Yang, Yahui Wang, Ruiqi Peng, Yanxiang Zhang, Xuemei Gao, Yuchang Qin, Junmin Zhang, Chaohua Tang.  (2025)  Multi-omics Analysis of Lipids and Aroma Compounds in Beef under Grain-fed and Grass-fed Production Methods.  Current Research in Food Science,      [PMID:41140574] [10.1016/j.crfs.2025.101216]
51. Yanru Qiu, Yudong Wang, Wenrou Su, Feifei Wang.  (2025)  Revealing the impact of processing technology on the aroma profile of Roasted coffee (Coffea Arabica) oil using Flavoromics strategy and chemometrics.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2025.118913]
52. Haining Guan, Wenxiu Zhang, Yanli Tian, Miaoqing Chen, Dengyong Liu, Xiaoqin Diao.  (2026)  Elucidation of the interaction mechanism between sarcoplasmic protein and aldehydes via multi-spectroscopic analysis and molecular docking simulation.  FOOD RESEARCH INTERNATIONAL,      [PMID:41703869] [10.1016/j.foodres.2026.118415]
53. Xian Chen, Guangsen Fan, Wanying He, Peng Wang, Jingzhang Geng, Chunmei Gou, Ping Zhan, Honglei Tian.  (2026)  Thyme polyphenols modulate myofibrillar protein-odorant interactions: Molecular mechanistic insights into mutton off-flavor release.  FOOD CHEMISTRY,      [PMID:41570682] [10.1016/j.foodchem.2026.148048]
54. Jiarui Tong, Xiangrong Zhu, Xiumei Chen, Nengguo Tao.  (2026)  Trans-2-hexenal-loaded gelatin/dialdehyde starch/nanocellulose cushioning aerogel: synergistic postharvest preservation of Chinese bayberry with 1-MCP.  FOOD RESEARCH INTERNATIONAL,      [PMID:41794491] [10.1016/j.foodres.2026.118612]
55. Mengdi Chen, Jianing Ye, Dong Wang, Buyu Liu, Mingqin Li, Ting Li, Xinxia Zhang, Li Wang.  (2026)  Interaction of rice proteins with flavor compounds: multi-spectroscopic insights and multimodal binding analysis.  FOOD CHEMISTRY,      [PMID:42214953] [10.1016/j.foodchem.2026.149694]
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