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2-Octenal has a peculiar green-leafy odor which is less fatty than octanal with an orange, honey-like, cognac-like aroma. 2-Octenal may be prepared by prolonged heating of a solution of heptanal and formaldehyde in the presence of dimethylamino hydrochloride; by boiling 4,5-diketo-3-pentyltetrahydrofuran under a nitrogen blanket.

2-Octenal has a peculiar green-leafy odor, less fatty than octanal. This compound is also reported as having orange, honey-like, cognac-like aroma.

Reported found in potato chips, orange juice, cranberry, strawberry, asparagus, cabbage, peas, tomato, wheat and crisp bread, Russian cheeses, caviar, butter, yogurt, fish, beef and lamb fat, cured pork, roasted filberts and peanuts, peanut butter, soybean, mushroom, walnut, rice, corn tortillas, malt and sweet grass oil.

GB 2760-1996 specifies oct-2-enal as a permitted edible flavoring. It is mainly used to formulate flavorings such as chicken and cucumber.

ChEBI: An enal consisting of oct-2-ene having an oxo group at the 1-position.

By prolonged heating of a solution of heptanal and formaldehyde in the presence of dimethylamino hydrochloride; by boiling 4,5-diketo-3-penthyltetrahdyrofuran under a nitrogen blanket.