00931
cis-4-Hepten-1-al
analytical standard
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About This Item
Empirical Formula (Hill Notation):
C7H12O
CAS Number:
Molecular Weight:
112.17
UNSPSC Code:
41116107
NACRES:
NA.24
PubChem Substance ID:
EC Number:
229-779-7
Beilstein/REAXYS Number:
1902614
MDL number:
grade
analytical standard
Quality Level
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
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
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.
signalword
Warning
hcodes
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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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)
Global Trade Item Number
| SKU | GTIN |
|---|---|
| 108413-500G | 04061838685896 |
| 36546-1G | 04061831825831 |
| 108413-1KG | 04061838685889 |
| 8024130100 | 04022536373348 |
| 8024131000 | 04022536373355 |
| 00931-5ML | 04061838608451 |
| EHNC-009311-20UG | 04065265327626 |
| EHNC-009311-50UG | 04065265327633 |
| EHNC009311-20UG | 04061842862351 |
| EHNC009311-50UG | 04061842862375 |