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Merck
CN

W269204

异戊醛

≥97%, FG

别名:

3-甲基丁醛, 神经干细胞 404119

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关于此项目

线性分子式:
(CH3)2CHCH2CHO
化学文摘社编号:
分子量:
86.13
FEMA Number:
2692
Council of Europe no.:
94
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.006
EC Number:
209-691-5
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
773692
Organoleptic:
chocolate; ethereal; fruity; peach; sour
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117

vapor density

2.96 (vs air)

vapor pressure

30 mmHg ( 20 °C)

assay

≥97%

autoignition temp.

464 °F

refractive index

n20/D 1.388 (lit.)

bp

90 °C (lit.)

density

0.803 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

chocolate; ethereal; fruity; peach; sour

SMILES string

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

InChI

1S/C5H10O/c1-5(2)3-4-6/h4-5H,3H2,1-2H3

InChI key

YGHRJJRRZDOVPD-UHFFFAOYSA-N

General description

Isovaleraldehyde is one of the flavor compounds identified in wheat, corn-grits and tequila.


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signalword

Danger

Hazard Classifications

Aquatic Chronic 2 - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3

target_organs

Respiratory system

存储类别

3 - Flammable liquids

wgk

WGK 2

flash_point_f

32.9 °F - closed cup

flash_point_c

0.5 °C - closed cup

ppe

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

法规信息

危险化学品

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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability
Menis MEC, et al.
LWT--Food Science and Technology, 54(2), 434-439 (2013)
Characterization of tequila flavor by instrumental and sensory analysis.
Benn SM & Peppard TL.
Journal of Agricultural and Food Chemistry, 44(2), 557-566 (1996)
Wheat flavor components
Mcwilliams M & Mackey AC
Journal of Food Science, 34(6), 493-496 (1969)



全球贸易项目编号

货号GTIN
W269204-4KG-K04061837845864
W269204-20KG-K04061837516016
W269204-1KG-K04061837845857
W269204-SAMPLE-K04061837516023