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Merck
CN

00931

cis-4-Hepten-1-al

analytical standard

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About This Item

Empirical Formula (Hill Notation):
C7H12O
CAS Number:
6728-31-0
Molecular Weight:
112.17
UNSPSC Code:
41116107
NACRES:
NA.24
PubChem Substance ID:
329747168
EC Number:
229-779-7
Beilstein/REAXYS Number:
1902614
MDL number:
MFCD00014682

Key Documents

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SMILES string

CC\C=C/CCC=O

InChI

1S/C7H12O/c1-2-3-4-5-6-7-8/h3-4,7H,2,5-6H2,1H3/b4-3-

InChI key

VVGOCOMZRGWHPI-ARJAWSKDSA-N

grade

analytical standard

assay

≥93.0% (GC)

technique(s)

HPLC: suitable, gas chromatography (GC): suitable

refractive index

n20/D 1.434

bp

60 °C/25 mmHg (lit.)

density

0.850 g/mL at 20 °C (lit.)

application(s)

cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care

format

neat

Quality Level

100

General description

cis-4-Hepten-1-al is an odor active volatile compound, typically found in food products. It is also reported as a natural constituent of Hemiptera bugs. Its aroma is reminiscent of heptaldehyde.

Application

cis-4-Hepten-1-al may be used as an analytical standard for the determination of the analyte in fish products and Chinese traditional medicine by gas chromatography-mass spectrometry (GC-MS) and spectrophotometric techniques.

Other Notes

Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.

pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

105.8 °F - closed cup

flash_point_c

41 °C - closed cup

ppe

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

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
BCCD4157

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Sylvie Eymard et al.
Journal of agricultural and food chemistry, 58(10), 6182-6189 (2010-04-29)
Fatty fish have been recognized as potential raw material for the production of surimi; however, they can easily oxidize. The ability of antioxidants added in the washing water to reduce oxidation during the washing and subsequent storage needs to be
Handbook of Flavor Ingredients: volume I
Handbook of Flavor Ingredients (2019)
GC/MS analysis of volatiles obtained by headspace solid-phase microextraction and simultaneous-distillation extraction from Rabdosia serra (Maxim.) Hara leaf and stem
Lin L, et al.
Food Chemistry, 136(2), 555-562 (2013)

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