Octanal sits in the league of simple aliphatic aldehydes, and its story tracks with the progress of synthetic organic chemistry. Early chemists ran into octanal while breaking down and reconstructing natural oils. Its name has roots in the straightforward eight-carbon backbone, which hints at its place within a series of compounds like hexanal or nonanal. People have studied this substance since the late 1800s, not as a marvel by itself, but because it opened doors to flavor chemistry and fragrance formulation. Several companies began isolating it from citrus oil, especially from orange peels, catalyzing its rise in the flavor and fragrance industries. In my own workformulating scents, octanal represents one of those “foundation” chemicals, reliable for bringing out that signature citrus note found across many products lining grocery store shelves.
Octanal, also known as caprylic aldehyde, shows up as a clear, colorless to pale yellow liquid. It’s got a strong, fresh citrus aroma, and even at low concentrations, punches through bland backgrounds in perfumes and food. Industrial supply chains source it both from synthesis and as a byproduct of natural oil processing, often streamlining its production into lucrative branches like aroma chemicals. When you step outside into an orange grove, that tang in the air owes a lot to octanal. The food and cosmetic sectors count on it for its ability to nudge bland bases into something fragrant or palatable.
Octanal packs a simple molecular structure, C8H16O, with a straight chain and a formyl functional group at the end. Its boiling point hovers around 171-174°C, and it refuses to mix well with water but slides easily into alcohol, ether, and most organic solvents, letting it blend into many finished products. Sometimes I notice suppliers labeling it with a refractive index at 20°C of about 1.418, which helps with identity checks. Its vapor pressure and low flash point call for careful handling, especially around open flames. Chemists appreciate its reactivity at the aldehyde end, where all sorts of modifications, oxidations, and reductions happen smoothly.
Most industrial octanal carries a purity of over 98%. Labels tend to list batch numbers, purity levels, and any water or impurity content, since food and fragrance makers demand high consistency for regulatory compliance. Hazard labels mark octanal as flammable and slightly toxic—these come straight from its low flash point and volatile vapors. You rarely see it shipped without proper UN numbers or GHS symbols, since a spill or leak could quickly overpower a workspace. Bottles or drums are often made from tight-sealing metal, not plastic, since it can soften certain plastics over time.
Early methods for making octanal included oxidation of octanol, often using gentle oxidizing agents to avoid overdoing it and forming carboxylic acids. These days, many plants use catalytic hydroformylation. They start with 1-heptene and add carbon monoxide and hydrogen in the presence of a rhodium or cobalt catalyst, which shoots yield up and waste down. I know some companies still rely on natural sources for higher-value applications, extracting and distilling octanal from orange or lemon oil, despite the higher price tag. Working in a lab, I’ve found the hydroformylation route to produce reliable yields with decent scalability.
Octanal reacts like most simple aldehydes—plenty of action at that terminal carbonyl. Mix it with a mild oxidizer and you get octanoic acid, a fatty acid with its own line of uses. Under reduction, octanal turns to octanol, which works great as a solvent or fragrance fixative. It also steps into aldol reactions, forming longer chains with other aldehydes or ketones, which is a pathway toward larger aroma compounds and specialty chemicals. One key trick is using octanal to build macrocyclic musks by stitching together smaller building blocks. For creative chemists, its reactivity means new flavors, odorants, and specialty resins keep coming to market.
Octanal parades around under names like caprylic aldehyde, n-octanal, and aldehyde C-8. Sometimes suppliers brand it with trade names that evoke its citrus character— suppliers specializing in essential oils often tuck it away in citrus fractions or call it “orange aldehyde.” I’ve learned over the years that knowing synonyms isn’t just academic; it smooths the search for regulatory filings, technical datasheets, and import documentation, which don’t always follow a single naming convention.
Handling octanal means taking volatility and low flash point seriously. You’ll find engineers specifying localized ventilation and grounded containers to reduce fire risk. I always run gloves and splash goggles; the aroma might be appealing, but concentrated vapor irritates skin, eyes, and lungs. GHS marks it as an irritant, so spill management training and fire suppression drills actually become necessary, not just a box to check. If you ever visit a flavor or fragrance plant, the control rooms always hold material safety data sheets close by, and ongoing worker training keeps incident rates low.
You can spot octanal in the flavor industry, where it flavors hard candy, sodas, and baked goods. Its bright citrus punch gives many orange, lemon, and lime notes their realism. Perfumers reach for it in crafting top notes that jump out, then fade smoothly, guiding the customer through a layered scent. The chemical industry finds octanal useful as a building block for surfactants, solvents, and intermediates for pharmaceutical synthesis. Animal feed processors sometimes blend it in minute quantities to drive feed intake. Constant demand across so many sectors means a steady stream of research, sales, and regulation. I’ve even come across uses in pest control, where fruit fly attractants leverage octanal’s high volatility and aroma profile.
Academic and corporate labs keep probing octanal’s new uses. Much effort focuses on green chemistry: shifting synthesis toward renewable feedstocks gently, with fewer harsh reagents. Analytical chemists work on faster detection and quantification in natural products, guarding against adulteration. Sensor designers have tuned “electronic noses” to pick up trace amounts of octanal as markers for fruit ripening or spoilage. In the last few years, folks in neuroscience started using octanal in olfactory research, trying to unlock how scent perception maps into memory and emotion. The humble eight-carbon aldehyde keeps finding fresh purpose, partly because chemical intuition and technology keep evolving.
Toxicologists have taken time to track octanal’s effects. Acute skin and eye irritation show up at higher doses during animal testing, but most bodies metabolize low environmental levels pretty quickly. Regulatory agencies cap workplace exposure, but octanal’s rapid breakdown in air and water means it doesn’t build up in the food chain. Some research points to genotoxic effects at sustained high concentrations, so ongoing monitoring and threshold setting stays important. In my own experience evaluating fragrances, I pay special attention to recommended concentration limits, especially for leave-on cosmetic products, where skin exposure could last hours or all day.
Changing demands in food, fragrance, and green chemistry are shaping octanal’s future. Synthetic biology sets sights on bio-based aldehydes from engineered yeast or bacteria—octanal’s simple structure suits such efforts perfectly. Automation and miniaturized sensors might make quality control faster and more reliable, even as regulatory standards touch up every few years. Stricter environmental guidelines may nudge traditional manufacturers toward cleaner synthesis, less waste, and improved workplace safety. With the global palate shifting toward “natural” branding, I see a growing wedge of the market insisting on citrus-derived octanal over fully synthetic versions. As a chemist and formulator, these developments matter not just for compliance but for keeping pace with changing consumer values.
Octanal comes with a simple formula—just a chain of eight carbon atoms finished with an aldehyde group. For most of us, chemistry textbooks don’t come to mind when catching a whiff of fresh oranges, but octanal creates that familiar aroma. It isn’t the kind of thing people often talk about, yet it shows up in more places than expected.
This clear, oily liquid packs a punch when added to perfumes and food flavorings. The citrusy, slightly waxy note makes fruit flavors taste real. Food manufacturers lean on octanal to recreate natural essences, especially in low-fruit drinks, candies, or desserts. Lab tests routinely support its safety at the concentrations found in food and fragrance, and consumer watchdogs keep an eye on it. The U.S. Food and Drug Administration recognizes octanal as generally safe (GRAS), but sticking to safe amounts remains crucial.
A bottle of expensive perfume likely contains a delicate balance of ingredients, and octanal helps bridge those layers. Without it, some fragrance profiles get lost, especially those aiming for the sharp freshness associated with Mediterranean gardens or sun-ripened fruit. The success of commercial fragrances owes much to compounds like octanal carrying the high notes over the baseline musk and spice.
Cleaning products and air fresheners rely on octanal just as heavily. Citrus scents carry the message of cleanliness, even if the lemon is nowhere nearby. Octanal costs less than extracting oils from actual fruit, which saves companies money and reduces resource waste. This helps meet the growing demand for pleasant-smelling environments in offices, hotels, and homes.
Not all applications aim to please human noses. Octanal serves as an ingredient in some pest lures, drawing in mosquitoes and other insects. Research teams use the compound in labs studying animal behavior or disease spread. I’ve seen mosquito traps operating in public health projects, quietly relying on this unremarkable little molecule.
People rightfully worry about synthetic chemicals, especially when exposure grows over time. Even safe levels, approved by regulators, benefit from regular checks and balance. Octanal breaks down fairly quickly in the environment, which limits long-term buildup. But anyone living with allergies or chemical sensitivities should check products for hidden allergens and avoid overuse.
As the market craves more “natural” labels, some companies pivot back toward plant extracts. Growing oranges for essential oil isn’t always practical on a large scale, though—climate volatility and water shortages put pressure on supply chains. Factories producing octanal with less waste and fewer emissions point toward a cleaner future, but oversight keeps everyone honest.
There’s value in learning what sits behind everyday items. Companies and regulators should keep clear communication about safety data, and push for greener production methods. Synthetic ingredients like octanal fill gaps in flavor and fragrance that natural sources alone can’t meet. As more people look for transparency, producers who step up with honest labeling and responsible sourcing win real trust.
Octanal pops up on labels sometimes, usually in foods with citrus notes or in perfumes. Tough to picture it by name, but its scent clicks almost right away: sharp, sweet, and tangy, like orange rind or lemon. Some call it caprylic aldehyde. It joins the long list of naturally occurring flavorants and aroma compounds. You’ll find octanal in oranges, grapefruits, and lemons in small amounts. Taken alone, it’s a colorless liquid with a strong citrus smell.
Skepticism about lab-made additives feels pretty normal. The good news—octanal has been studied for decades, especially since the flavor and fragrance industries keep using it. The U.S. Food and Drug Administration (FDA) added octanal to GRAS (Generally Recognized as Safe) status for seasoning and flavor uses. The Joint FAO/WHO Expert Committee on Food Additives reviewed its safety and cleared it for use within normal limits. These endorsements didn’t just appear overnight. Safety evaluations dig into toxicity, how much is safely eaten in a day, and whether the stuff stays in your system. Most folks wouldn’t eat enough from food to hit any thresholds with real risk.
If perfumes give someone a headache or skin rashes, concerns about individual ingredients grow. Octanal rarely causes allergic reactions or irritation, especially in the tiny amounts common in fragrances or foods. Still, no ingredient fits every skin or stomach. Anyone with ultra-sensitive skin or known fragrance sensitivities should approach new products with care. Patch tests at a dermatologist’s office help clear up doubts.
Octanal comes from two sources—nature and chemical processes. Citrus essential oils naturally deliver small loads of it, but most octanal ends up being produced through chemical synthesis for commercial needs. Proper manufacturing limits impurities. The respected International Fragrance Association (IFRA) and other groups lay out strict purity rules and safe levels for use, trying to keep risk as low as possible for both people and ecosystems.
Kids hardly need much exposure to any strong-smelling chemicals, and pets differ quite a bit in sensitivity to fragrances around the house. Manufacturers share recommended limits for different product types. For example, a snack or chewing gum using octanal sees strict concentration caps, while high-end perfumes see slightly higher maximums, but still with safeguards in place. Anyone layering scented lotions, sprays, and room fragrances at once, ramps up total exposure. A little caution and attention to label instructions never hurts.
Plenty of people believe natural always means safer, though a lot of natural flavor or aroma components trigger reactions in sensitive folks, especially in high doses. Safety always rides on amount, source, and the bigger context—regular diet, skin type, and general health. Well-run food and fragrance businesses stick to international standards and respond fast to updated science. Staying up to date, asking questions, and reading labels bring more confidence about what goes into your grocery cart or onto your skin. As with most ingredients, moderation, clarity, and a steady eye for new evidence make the best recipe for safe use.
Octanal, sometimes called caprylic aldehyde, belongs to a family of chemicals known as aldehydes. This compound features a straight chain of eight carbon atoms capped with an oxygen-hydrogen double bond at one end. The formula for Octanal reads C8H16O. On paper, its design lines up like this: CH3(CH2)6CHO. It’s got seven methylene groups stretching between a single methyl group and the reactive aldehyde end. That’s the section that shapes its smell and reactivity. You can picture it like a sturdy hydrocarbon chain with a punchy, active group perched on one side.
Octanal produces a distinctive citrus scent. If you’ve ever caught a whiff of fresh oranges or green peels, you’ve smelled what Octanal delivers. Here’s where structure steps in: the length of the carbon chain changes how a molecule behaves in nature and in the factory. Longer aldehydes tend to smell more fatty, shorter ones can stick out as sharp or pungent. Octanal finds a sweet spot, making it a favorite in perfumes, cleaning products, and even as an artificial flavor in food production.
The chemistry community keeps a keen eye on these details. Each squirrelly carbon and its branching points decide how a molecule interacts with living tissues or with other chemicals. With Octanal, the single aldehyde group on a non-branched, saturated chain means high reactivity balanced by stability—the best of both worlds for uses in fragrance and flavor.
Lab technicians track aldehyde use closely, especially because aldehydes can be irritating or even toxic in large doses. Industry regulations push for both attention and caution. My own hands-on kitchen experience, using citrus peels to flavor dishes, echoes in the chemistry lab. Too much Octanal steers food away from appetizing toward overwhelming. It calls for the same respect as salt or vinegar—enough works magic, too much can wreck a meal or product.
On the safety front, the aldehyde group in Octanal seeks reactions with proteins and other biomolecules. In low exposure, this brings aroma. At higher levels, it risks allergy-like responses. Companies follow standards and guidelines to protect workers and consumers—think strict labeling on flavor or fragrance bottles. In the lab, a whiff test is only allowed through careful wafting, never a deep inhale.
Octanal lands on ingredient lists for processed foods, perfumes, and cleaning supplies. To help avoid overuse or unsafe handling, training and updated safety sheets keep workers informed. Groups such as the Flavor and Extract Manufacturers Association and national safety boards set limits on concentration, storage, and daily exposure.
Green chemistry stands as a promise and a challenge. Newer processes seek to make Octanal without harsh solvents or high energy use. Biotechnological paths are opening—microbial fermentation, for instance—reducing environmental impact and keeping production sustainable. At home, the push for transparency grows. Shoppers scanning QR codes or reading digestible ingredient lists now have more power to understand what’s inside a favorite snack or cleaning spray.
The chemical structure of a single molecule like Octanal may sound technical, but it links to big questions of safety, sustainability, and even basic enjoyment—smell, taste, comfort. Knowledge of its shape and function turns out to be surprisingly practical, not just for scientists but for everyone who likes an orange-scented room or a slice of lemon cake.
People don’t usually talk about octanal in daily conversation. For those who aren’t chemists, octanal sounds like something best left in laboratory cabinets. Yet this colorless liquid plays a surprising part in things like fragrances, flavorings, and quality control labs. The choice to look for octanal, especially outside academic or professional circles, brings up a set of questions that deserve serious attention.
It’s easy to order running shoes or new kitchen gadgets through a few clicks on the web. For chemicals—octanal included—the process involves careful checks and responsible sourcing. In my own work across chemistry and health writing, quality sourcing always means starting with reputable suppliers such as Sigma-Aldrich, Fisher Scientific, and TCI. These aren’t places that cater to general public demand; they require proof of professional use. Orders without proper business accounts or lab credentials rarely make it past the verification stage. That serves as more than just a bureaucratic hurdle. It’s a line drawn to guard against misuse, unsafe storage, or accidental exposure.
The urge to sidestep official channels sometimes turns up in forums or social media groups. Stories surface about buyers searching for octanal on global e-commerce sites or through secondary resellers. Many of these channels don’t offer any safety documentation, proof of composition, or regulatory compliance. One slip in purity or handling can end badly. People forget that octanal can cause skin and eye irritation, does not mix well with water, and needs storage in a controlled environment. A shipment wrapped without proper labeling or sealed in substandard material brings up even bigger hazards for home recipients, couriers, and neighbors alike.
Governments step in for good reason. Octanal doesn’t sit high on restricted lists, but chemical supply laws aim to trace and control all hazardous compounds. For example, the European Union’s REACH regulation places serious documentation expectations on both suppliers and buyers. In the United States, rules from OSHA and the EPA keep chemical vendors on tight reporting frameworks. These legal safeguards aren’t just red tape; they help prevent health risks and flag suspicious or illegal activity.
Companies that see legit uses for octanal usually build relationships with chemical distributors. They rely on batch certifications, safety data sheets, and logistical support for storage and shipping. My experience shows that these steps lower the risk of accidental harm or product failure. Labs running experiments or manufacturers adding flavors take those steps seriously—not only for compliance but for the health of the people around them.
Interest in chemistry shouldn’t come to a stop at paperwork. Students and hobbyists looking for hands-on experiments can connect with established labs, college programs, or teacher-supervised spaces. These environments supply the right materials with the right training, cutting down unnecessary risk. Collaboration and communication around chemical handling go a lot further than solitary searches online. Knowledge grows stronger—and safer—within a trusted circle. For anyone thinking about buying octanal on their own, the right step is learning why the hurdles exist in the first place.
Octanal gives off a strong, citrus-like scent that pops up in perfumes and flavors, but forget about its pleasant notes for a minute—this is a chemical that deserves respect. Liquid octanal brings some serious fire risks to the table. Toss it in a hot storeroom, let some sunlight spill in, or leave the cap loose, and you’re stacking up trouble. I’ve spent a few years around labs and small manufacturing plants, and the quickest way to trouble comes from folks thinking these clear, oily substances stay inert. That’s just not the case. Vapors from octanal can catch fire pretty easily, especially if equipment isn’t grounded or if someone skips the basics on good storage.
Ordinary plastic won’t do the job with octanal. Those lightweight jugs seem tempting, but the wrong container risks slow leaks or degraded seals. Stainless steel or sturdy dark glass works best. Every container should be tightly sealed since this stuff evaporates fast. Even a minor spill or open cap lets fumes fill a room, and inhaling octanal isn’t pleasant. In my own work, a reminder from a coworker sticks with me: relying on old, crusty seals once led to a small warehouse evacuation. It only takes one worker who cracks open a container without checking for pressure build-up to understand why the right cap and regular seal checks matter.
Storing octanal in a drafty closet or near a heat source gives stuffy air and a higher risk of vapor buildup. Steady, cool temperatures reduce flammability and slow down evaporation. Shade keeps sunlight from breaking the chemical down or raising the temperature inside the container. Refrigeration, sometimes, gets recommended in high-volume flavor labs, but that isn’t always needed for small-scale users as long as the storage space never gets hot. Out in the field, keeping chemicals at room temperature out of bright light works for most uses, though heatwaves can change what “room temperature” really means.
Gloves don’t just keep your hands clean—they stop skin irritation or absorption, which octanal can cause. Eye protection stops the sting if a splash jumps your way. Good ventilation, like an open window or working fume hood, makes a big difference. Relying on any old bandanna or just “staying quick” doesn’t cut it, especially with a chemical that vaporizes so easily. In a real-life mess, absorbent pads and sand get spilled octanal under control fast, but disposal then follows the chemical waste rules down to the letter. Ordinary trash cans aren’t an option.
Training is the dealbreaker. Anyone handling octanal benefits from hands-on sessions, not just reading technical sheets. Workers treat chemicals with more care when training shows them real world mishaps—such as vapor flashbacks or mild skin burns—so adding demos or near-miss stories helps with safety buy-in. Regular safety checks and scheduled rotation of old stock also help avoid the “forgotten bottle” scenario. Gloves, goggles, good housekeeping, and a fresh set of eyes on the storage closet every few weeks work better than hoping for luck.
Clear labels beat cryptic codes. One look at a bottle needs to tell you what’s inside, how old it is, and what to do if things go south. These aren’t just bureaucratic hurdles—getting the answer right at a glance can mean the difference between a safe day and a hazardous spill. For anyone bringing octanal into the workplace, taking time on storage and handling pays off every season, long after the batch gets produced or the flavor hits the shelf.
| Names | |
| Preferred IUPAC name | octanal |
| Other names |
Caprylic aldehyde
Aldehyde C-8 n-Octanal Octyl aldehyde 1-Octanal |
| Pronunciation | /ˈɒk.tə.næl/ |
| Identifiers | |
| CAS Number | 124-13-0 |
| 3D model (JSmol) | `CCCCCCCC=O` |
| Beilstein Reference | 1718734 |
| ChEBI | CHEBI:15750 |
| ChEMBL | CHEMBL14240 |
| ChemSpider | 5791 |
| DrugBank | DB14010 |
| ECHA InfoCard | 100.003.429 |
| EC Number | EC 203-376-6 |
| Gmelin Reference | 72872 |
| KEGG | C01831 |
| MeSH | D000073696 |
| PubChem CID | 454 |
| RTECS number | RH7700000 |
| UNII | LN8OK5S52T |
| UN number | UN2812 |
| Properties | |
| Chemical formula | C8H16O |
| Molar mass | 128.21 g/mol |
| Appearance | Colorless to pale yellow liquid |
| Odor | orange; fruity; aldehydic |
| Density | 0.827 g/mL at 25 °C (lit.) |
| Solubility in water | slightly soluble |
| log P | 2.8 |
| Vapor pressure | 1.3 mmHg (at 25 °C) |
| Acidity (pKa) | pKa ≈ 17 |
| Basicity (pKb) | pKb: 13.57 |
| Magnetic susceptibility (χ) | -46.4·10⁻⁶ cm³/mol |
| Refractive index (nD) | 1.409 |
| Viscosity | 2.0 cP (20°C) |
| Dipole moment | 2.909 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 299.2 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -179.9 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -4806.7 kJ/mol |
| Pharmacology | |
| ATC code | A16AX24 |
| Hazards | |
| GHS labelling | GHS02, GHS07 |
| Pictograms | ``` GHS02,GHS07 ``` |
| Signal word | Warning |
| Hazard statements | Hazard statements: "H226, H315, H319 |
| Precautionary statements | P210, P233, P240, P241, P242, P243, P261, P264, P273, P280, P301+P312, P303+P361+P353, P304+P340, P305+P351+P338, P312, P321, P330, P337+P313, P362+P364, P370+P378, P403+P235, P501 |
| NFPA 704 (fire diamond) | 1-2-0 |
| Flash point | 62 °C |
| Autoignition temperature | 220 °C |
| Explosive limits | Upper: 7.4% ; Lower: 1.1% |
| Lethal dose or concentration | LD50 (oral, rat): 5,000 mg/kg |
| LD50 (median dose) | LD50 (median dose): 5 g/kg (rat, oral) |
| NIOSH | NM0875000 |
| PEL (Permissible) | PEL (Permissible Exposure Limit) of Octanal: "No specific OSHA PEL established |
| REL (Recommended) | 50 mg/m³ |
| Related compounds | |
| Related compounds |
Octanol
Octanoic acid Heptanal Nonanal |
