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Merck
CN

W309818

戊醛

≥97%, FG

别名:

正戊醛

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关于此项目

线性分子式:
CH3(CH2)3CHO
化学文摘社编号:
110-62-3
分子量:
86.13
FEMA Number:
3098
Council of Europe no.:
93
UNSPSC Code:
12164502
PubChem Substance ID:
24901464
Flavis number:
5.005
EC Number:
203-784-4
NACRES:
NA.21
MDL number:
MFCD00007026
Beilstein/REAXYS Number:
1616304
Organoleptic:
berry; bread; nutty; fruity
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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产品名称

戊醛, ≥97%, FG

SMILES string

[H]C(=O)CCCC

InChI

1S/C5H10O/c1-2-3-4-5-6/h5H,2-4H2,1H3

InChI key

HGBOYTHUEUWSSQ-UHFFFAOYSA-N

biological source

synthetic

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 & 872/2012
FDA 21 CFR 172.515

assay

≥97%

autoignition temp.

428 °F

refractive index

n20/D 1.394 (lit.)

bp

102-103 °C (lit.)

mp

−92 °C (lit.)

density

0.81 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

berry; bread; nutty; fruity

storage temp.

2-8°C

Quality Level

300
400

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相关类别

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General description

Valeraldehyde is one of the key volatile flavor compounds identified in cooked rice, beef fish meat and uncured ham.

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Danger

Hazard Classifications

Acute Tox. 4 Inhalation - 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 1

flash_point_f

44.6 °F

flash_point_c

7 °C

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
SHBT3644
SHBT0286
SHBS6999
SHBS1233
SHBR7376

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A fresh look at meat flavor.
Calkins CR & Hodgen JM.
Meat Science, 77(1), 63-80 (2007)
A comparison of the volatile fractions from cured and uncured meat.
Cross CK & Ziegler P.
Journal of Food Science, 30(4), 610-614 (1965)
Determination of aldehydes in fish by high-performance liquid chromatography.
da Cunha Veloso MC, et al.
Journal of Chromatographic Science, 39(5), 173-176 (2001)
François Fenaille et al.
Rapid communications in mass spectrometry : RCM, 18(1), 67-76 (2003-12-23)
Upon hexanal-modification in the presence of NaCNBH(3), the oxidized B chain of insulin becomes mono- and further dialkylated on both the N-terminal and Lys(29) residues. A pseudo-MS(3) study was performed with a triple-quadrupole mass spectrometer on the different modified lysine-containing
Christophe Yrieix et al.
Chemosphere, 79(4), 414-419 (2010-02-23)
Six European laboratories used the emission test chamber method (EN ISO 16000-9) for the determination of VOC and formaldehyde emissions from a wood based panel (particleboard). The tested panel was conditioned without wrapping over 28 d at 23 degrees C
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