W326402
顺-4-癸烯醛
≥93%, stabilized, FG
别名:
(Z)-4-decenal, (Z)-dec-4-enal
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关于此项目
线性分子式:
CH3(CH2)4CH=CHCH2CH2CHO
化学文摘社编号:
分子量:
154.25
FEMA Number:
3264
Council of Europe no.:
2297
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.137
EC Number:
244-514-5
NACRES:
NA.21
MDL number:
Organoleptic:
orange; citrus
Grade:
FG
Halal
Kosher
Halal
Kosher
Biological source:
synthetic
Food allergen:
no known allergens
产品名称
顺-4-癸烯醛, ≥93%, stabilized, FG
SMILES string
[H]C(=O)CC\C([H])=C(\[H])CCCCC
InChI
1S/C10H18O/c1-2-3-4-5-6-7-8-9-10-11/h6-7,10H,2-5,8-9H2,1H3/b7-6-
InChI key
CWRKZMLUDFBPAO-SREVYHEPSA-N
biological source
synthetic
grade
FG
Halal
Kosher
reg. compliance
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515
assay
≥93%
contains
synthetic alpha-tocopherol as stabilizer
refractive index
n20/D 1.443 (lit.)
bp
78-80 °C/10 mmHg (lit.)
density
0.847 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
orange; citrus
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Application
cis-4-Decenal is:·
- one of the volatile compounds present in both Fu-brick tea and Pu-erh tea, which contributes to the aroma of these teas .
- Found to contribute to the aroma profile of Chinese dry-cured Spanish mackerel .
General description
Cis-4-decenal is a compound used as a flavoring agent in food products due to its strong, pungent odor (1). The compound enhances the flavor of foods by imparting a savory aroma (2).
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
179.6 °F - closed cup
flash_point_c
82 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Volatile composition of Fu-brick tea and Pu-erh tea analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry
Shi J, et al.
LWT--Food Science and Technology, 103, 27-33 (2019)
Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms
Wu S, et al.
Food Chemistry, 342, 128381-128381 (2021)
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