W256005
2-己烯醛
≥95%, FCC, FG
别名:
反式-2-己烯醛, 叶醛
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关于此项目
线性分子式:
CH3CH2CH2CH=CHCHO
CAS Number:
分子量:
98.14
FEMA编号:
2560
Beilstein:
1699684
EC 号:
欧洲委员会编号:
748
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
5.073
NACRES:
NA.21
生物来源
synthetic
等级
FG
Halal
Kosher
管理合规性
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
蒸汽密度
3.4 (vs air)
蒸汽压
10 mmHg ( 20 °C)
方案
≥95%
杂质
<3% hexenoic acid
折射率
n20/D 1.446 (lit.)
沸点
47 °C/17 mmHg (lit.)
密度
0.846 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
apple; green; leafy; vegetable; fruity
储存温度
2-8°C
SMILES字符串
CCC\C=C\C=O
InChI
1S/C6H10O/c1-2-3-4-5-6-7/h4-6H,2-3H2,1H3/b5-4+
InChI key
MBDOYVRWFFCFHM-SNAWJCMRSA-N
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一般描述
反式 -2-己烯-1-醛是一种重要的调味化合物,天然存在于西红柿 、香蕉 和红茶中。
警示用语:
Danger
危险声明
危险分类
Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Flam. Liq. 3
储存分类代码
3 - Flammable liquids
WGK
WGK 2
闪点(°F)
100.9 °F - closed cup
闪点(°C)
38.3 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
Quantitative analysis of flavor parameters in six Florida tomato cultivars (Lycopersicon esculentum Mill).
Baldwin EA, et al.
Journal of Agricultural and Food Chemistry, 39(6), 1135-1140 (1991)
Flavor of black tea.
Yamanishi T, et al.
Agricultural and Biological Chemistry, 30(8), 784-792 (1966)
(E)-2-Hexenal-Induced DNA Damage and Formation of Cyclic 1, N 2-(1, 3-Propano)-2 `-deoxyguanosine Adducts in Mammalian Cells.
Golzer P, et al.
Chemical Research in Toxicology, 9(7), 1207-1213 (1996)
Kensuke Sakamaki et al.
Journal of agricultural and food chemistry, 59(12), 6667-6671 (2011-05-10)
A test apple beverage made up of apple juice (20%), high-fructose corn syrup (11.5%), citric acid (0.43%), trisodium citrate (0.02%), apple-odor flavor (0.1%), and ascorbic acid (0.02%) was stored at 40 °C and then analyzed for the change of odor
Wai Siang Law et al.
The Analyst, 135(4), 773-778 (2010-03-24)
Microjet sampling in combination with extractive electrospray ionization (EESI) mass spectrometry (MS) was applied to the rapid characterization and classification of extra virgin olive oil (EVOO) without any sample pretreatment. When modifying the composition of the primary ESI spray solvent
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