W321818
反式-2-戊烯醛
≥95%, FG
别名:
(E)-2-戊烯醇, 2-乙基丙烯醛
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关于此项目
线性分子式:
C2H5CH=CHCHO
化学文摘社编号:
分子量:
84.12
FEMA Number:
3218
Council of Europe no.:
10375
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.102
EC Number:
216-414-1
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1719742
Organoleptic:
green; fruity; pungent
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
SMILES string
CC\C=C\C=O
InChI
1S/C5H8O/c1-2-3-4-5-6/h3-5H,2H2,1H3/b4-3+
InChI key
DTCCTIQRPGSLPT-ONEGZZNKSA-N
biological source
synthetic
grade
FG, Halal, Kosher
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
≥95%
refractive index
n20/D 1.440-1.446 (lit.)
bp
80-81 °C/160 mmHg (lit.)
density
0.86 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
green; fruity; pungent
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相关类别
General description
反式-2-戊烯醛是番茄，初榨橄榄油{11]和沙丁鱼中发现的一种挥发性香料。
Packaging
玻璃瓶包装
signalword
Danger
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
71.6 °F - closed cup
flash_point_c
22 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
Ganeko N, et al.
Journal of Food Science, 73(1) (2008)
M Grootveld et al.
The Journal of clinical investigation, 101(6), 1210-1218 (1998-04-29)
Thermal stressing of polyunsaturated fatty acid (PUFA)- rich culinary oils according to routine frying or cooking practices generates high levels of cytotoxic aldehydic products (predominantly trans-2-alkenals, trans,trans-alka-2,4-dienals, cis,trans-alka-2, 4-dienals, and n-alkanals), species arising from the fragmentation of conjugated hydroperoxydiene precursors.
Quantitative studies on origins of fresh tomato aroma volatiles.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 36(6), 1247-1250 (1988)
Cultivar influence on virgin olive (Olea europea L.) oil flavor based on aromatic compounds and sensorial profile
Tura D, et al.
Sci. Hortic., 118(2), 139-148 (2008)
M E Davis et al.
Physical chemistry chemical physics : PCCP, 9(18), 2240-2248 (2007-05-10)
Rate coefficients for the gas-phase reaction of the OH radical with (E)-2-pentenal (CH(3)CH(2)CH[double bond]CHCHO), (E)-2-hexenal (CH(3)(CH(2))(2)CH[double bond]CHCHO), and (E)-2-heptenal (CH(3)(CH(2))(3)CH[double bond]CHCHO), a series of unsaturated aldehydes, over the temperature range 244-374 K at pressures between 23 and 150 Torr (He
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