Molecular structure
octanal
Cooking relevance
Octanal (PubChem CID 454) is a C8 aldehyde that contributes citrusy and fatty aromatic notes to foods. This volatile compound appears in the flavor profile of certain ingredients and contributes to their characteristic sensory properties during cooking and food preparation.
- aroma
- citrusy · fatty · aldehydic
- culinary role
- volatile aldehyde contributing to citrus and fatty aroma notes
- mass spectra
- 19 experimental spectra
Mass spectrum
A real measured fragmentation pattern · 1 of 19 experimental spectra
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
Receptor binding
Measured in literature · peer-reviewed · how this compound interacts with biological receptors
Biochemical reactions
Metabolic reactions from curated biochemical databases · peer-reviewed
octan-1-ol + NAD(+) = octanal + NADH + H(+)
octanal + NAD(+) + H2O = octanoate + NADH + 2 H(+)
octanal + NADP(+) = (2E)-octenal + NADPH + H(+)
octan-1-ol + NADP(+) = octanal + NADPH + H(+)
octanal + NADP(+) + H2O = octanoate + NADPH + 2 H(+)
Foods containing this compound
Verified Data
Compound identity and culinary context are continuously cross-referenced across open scientific databases and maintained by Foodgeist's enrichment pipeline.
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.






















