所有图片(1)
About This Item
线性分子式:
CH3CH2CH=CHCH2CH2CHO
CAS号:
分子量:
112.17
FEMA编号:
3289
Beilstein:
1902614
EC 号:
欧洲委员会编号:
2124
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
5.085
NACRES:
NA.21
推荐产品
生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515
检测方案
≥98%
包含
α-tocopherol, synthetic as stabilizer
折射率
n20/D 1.434 (lit.)
密度
0.847 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
致敏芳香化合物
no known allergens
性状检查
fatty; green; vegetable
SMILES字符串
[H]C(=O)CC\C=C/CC
InChI
1S/C7H12O/c1-2-3-4-5-6-7-8/h3-4,7H,2,5-6H2,1H3/b4-3-
InChI key
VVGOCOMZRGWHPI-ARJAWSKDSA-N
一般描述
cis-4-Heptenal is one of the major carbonyl compounds found in oxidized lipid materials. It occurs in dairy products and seafood. cis-4-Heptenal has also been associated with the off-flavors in fish oil.
应用
- Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu.: This study explores the role of cis-4-Heptenal in the flavor formation during the fermentation of Mouding sufu, highlighting its importance in food chemistry and microbial interactions (Chen et al., 2023).
- Kinetics studies of the gas-phase reactions of NO3 radicals with series of 1-alkenes, dienes, cycloalkenes, alkenols, and alkenals.: The paper discusses the reaction kinetics of cis-4-Heptenal with NO3 radicals, providing valuable data for atmospheric chemistry and the study of air pollutants (Zhao et al., 2011).
生化/生理作用
20ppm 时的味道
其他说明
天然存在：黄油、鲣鱼干、鱼、磷虾、牛奶、煮马铃薯、胡椒薄荷、苏格兰留兰香、小麦面包。
警示用语：
Warning
危险声明
危险分类
Flam. Liq. 3
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
105.8 °F - closed cup
闪点(°C)
41 °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
Hept-cis-4-enal: Analysis and flavour contribution to fresh milk.
Bendall JG & Olney SD.
International dairy journal, 11(11), 855-864 (2001)
Role of lipids in flavors.
Forss DA.
Journal of Agricultural and Food Chemistry, 17(4), 681-685 (1969)
Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage
Hartvigsen K, et al.
Journal of Agricultural and Food Chemistry, 48(10), 4858-4867 (2000)
Mosciano, G.
Perfumer & Flavorist, 26, 59-59 (2001)
Kathrin Vollmer et al.
Food chemistry, 345, 128786-128786 (2020-12-15)
The effects of single and twofold continuous pressure change technology (PCT) applications on the volatiles and sensory characteristics of pineapple juice were studied. Fresh and thermally pasteurised juices were additionally characterised. 128 volatiles were tentatively assigned in the four juices.
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