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W340618

2-Isopropyl-5-methyl-2-hexenal

≥95%, stabilized, FG

Synonym(s):

5-methyl-2-propan-2-ylhex-2-enal, Isodihydrolavandulal

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About This Item

Linear Formula:
(CH3)2CHCH2CH=C[CH(CH3)2]CHO
CAS Number:
35158-25-9
Molecular Weight:
154.25
FEMA Number:
3406
Council of Europe no.:
10361
UNSPSC Code:
12164502
PubChem Substance ID:
24901526
Flavis number:
5.107
EC Number:
252-406-4
NACRES:
NA.21
MDL number:
MFCD00036616
Organoleptic:
green; lavender; woody; herbaceous
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

300, 400

grade

FG, Halal, Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

assay

≥95%

contains

α-tocopherol as stabilizer

refractive index

n20/D 1.452 (lit.)

bp

189 °C (lit.)

density

0.845 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

green; lavender; woody; herbaceous

SMILES string

[H]C(=O)C(=CCC(C)C)C(C)C

InChI

1S/C10H18O/c1-8(2)5-6-10(7-11)9(3)4/h6-9H,5H2,1-4H3

InChI key

IOLQAHFPDADCHJ-UHFFFAOYSA-N

General description

2-Isopropyl-5-methyl-2-hexenal is a volatile aroma constituent of malted barley and roasted coffee beans. It can be formed via Maillard reaction between leucine and 3-methylbutanal.

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

145.4 °F - closed cup

flash_point_c

63 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT0390
SHBP8865
SHBN9891
SHBL2560
MKCH8965

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Compounds contributing to the characteristic aroma of malted barley.
Beal AD & Mottram DS.
Journal of Agricultural and Food Chemistry, 42(12), 2880-2884 (1994)
Effects of pH, temperature, and reactant molar ratio on L-leucine and D-glucose Maillard browning reaction in an aqueous system.
Renn PT & Sathe SK
Journal of Agricultural and Food Chemistry, 45(10), 3782-3787 (1997)
Justyna Aszyk et al.
Journal of chromatography. A, 1547, 86-98 (2018-03-15)
Many flavour compounds that are present in e-liquids for e-cigarettes are responsible for specific tastes and smoking sensations for users. Data concerning content and specific types of flavours is often limited and unknown to users. The aim of the research
View All Related Papers

Global Trade Item Number

SKUGTIN
W340618-1KG-K04061837846533
W340618-SAMPLE-K04061837536076
W340618-100G-K04061837846526