Description
May be prepared by oxidation of the corresponding alcohol or
reduction of the corresponding acid; also from coconut fatty acids
via methyl-n-octanoate.
Chemical Properties
Octanal occurs in several citrus
oils, for example, orange oil. It is a colorless liquid with a pungent odor, which
becomes citrus-like on dilution. Octanal is used in perfumery in low concentrations,
in eau de cologne, and in artificial citrus oils.
Chemical Properties
n-Octanal has a fatty, citrus, honey odor on dilution.
Occurrence
Reported found in the essential oils of sweet orange, bitter orange, mandarin, tangerine, grapefruit, Mexican
lime, lemon, Taiwan citronella, rose, lemongrass, Pinus sabiniana, Pinus jefferyi, Xanthoxylum rhetsa, lime petitgrain, clary sage,
lavandin, and others. Also reported in over 180 foods and beverages including apple, apricot, many berries, guava, grapes, melon,
papaya, celery, peas, potato, potato chips, tomato, ginger, spearmint oil, cheeses, butter, milk, cooked egg, fish and fish oil, meats,
hop oil, beer, rum, cider, white wine, cocoa, tea, roasted filberts and peanuts, pecans, oats, coconut products, soybean, avocado, passion
fruit, starfruit, beans, mushroom, trassi, macadamia nut, sesame seed, mango, cauliflower, tamarind, fig, calamus, rice, sweet
potato, dill, lovage, caraway seed, corn oil, corn tortillas, loquat, shrimp, lobster, oyster, crab, crayfish, clam, maté, angelica root oil
and mastic gum oil.
Uses
Octanal is an aromatic aldehyde often found in citrus oils. It is used commercially as a component in perfumes and in flavor production for the food industry.
Preparation
By oxidation of the corresponding alcohol or reduction of the corresponding acid; also from coconut fatty acids via
methyl-n-octoate.
Definition
ChEBI: A fatty aldehyde formally arising from reduction of the carboxy group of caprylic acid (octanoic acid).
Aroma threshold values
Detection: 1.4 to 6.4 ppb
Taste threshold values
Taste characteristics at 25 ppm: aldehyde, green with a peely, citrus, orange note.
General Description
Colorless liquids with a strong fruity odor. Less dense than water and insoluble in water. Flash points 125°F. Used in making perfumes and flavorings.
Air & Water Reactions
Flammable. Insoluble in water.
Reactivity Profile
OCTYL ALDEHYDES are aldehydes. Aldehydes are frequently involved in self-condensation or polymerization reactions. These reactions are exothermic; they are often catalyzed by acid. Aldehydes are readily oxidized to give carboxylic acids. Flammable and/or toxic gases are generated by the combination of aldehydes with azo, diazo compounds, dithiocarbamates, nitrides, and strong reducing agents. Aldehydes can react with air to give first peroxo acids, and ultimately carboxylic acids. These autoxidation reactions are activated by light, catalyzed by salts of transition metals, and are autocatalytic (catalyzed by the products of the reaction). The addition of stabilizers (antioxidants) to shipments of aldehydes retards autoxidation.
Health Hazard
Inhalation may be irritating to mucous membrane; overexposure may cause dizziness and collapse. Ingestion causes irritation of mouth and stomach. Contact with eyes or skin causes irritation.
Fire Hazard
HIGHLY FLAMMABLE: Will be easily ignited by heat, sparks or flames. Vapors may form explosive mixtures with air. Vapors may travel to source of ignition and flash back. Most vapors are heavier than air. They will spread along ground and collect in low or confined areas (sewers, basements, tanks). Vapor explosion hazard indoors, outdoors or in sewers. Runoff to sewer may create fire or explosion hazard. Containers may explode when heated. Many liquids are lighter than water.
Flammability and Explosibility
Flammable
Safety Profile
Mildly toxic by
ingestion and skin contact. A skin and eye
irritant. Flammable liquid when exposed to
heat, sparks, or flame. Can react with
oxidizing materials. To fight fire, use foam,
CO2, dry chemical. See also ALDEHYDES.
Metabolism
Aldehydes C-8, C-10, C-12 and C-14 (myristic), the lower unsubstituted aliphatic aldehydes, are readily oxidized in the animal body to the corresponding fatty acids, which normally undergo oxidation and are eventially oxidized to carbon dioxide and water.
