W328901
顺式-4-庚烯醛
≥98%, stabilized, FCC, FG
别名:
(Z)-4-heptenal, N-propylidene butyraldehyde
登录 查看组织和合同定价。
选择尺寸
关于此项目
线性分子式:
CH3CH2CH=CHCH2CH2CHO
化学文摘社编号:
分子量:
112.17
FEMA Number:
3289
Council of Europe no.:
2124
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.085
EC Number:
229-779-7
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1902614
Organoleptic:
fatty; green; vegetable
Grade:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
产品名称
顺式-4-庚烯醛, ≥98%, stabilized, FCC, FG
SMILES string
[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
biological source
synthetic
grade
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515
assay
≥98%
contains
α-tocopherol, synthetic as stabilizer
refractive index
n20/D 1.434 (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
fragrance allergen
no known allergens
organoleptic
fatty; green; vegetable
Biochem/physiol Actions
20ppm 时的味道
Other Notes
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。
Application
- 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).
General description
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.
signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
105.8 °F - closed cup
flash_point_c
41 °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
Role of lipids in flavors.
Forss DA.
Journal of Agricultural and Food Chemistry, 17(4), 681-685 (1969)
Hept-cis-4-enal: Analysis and flavour contribution to fresh milk.
Bendall JG & Olney SD.
International dairy journal, 11(11), 855-864 (2001)
Mosciano, G.
Perfumer & Flavorist, 26, 59-59 (2001)
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)
José A Piornos et al.
Food research international (Ottawa, Ont.), 123, 317-326 (2019-07-10)
Detection thresholds are used routinely to determine the odour-active compounds in foods. The composition of a food matrix, such as hydrophobicity or solids content, has an impact on the release of flavour compounds, and thus on thresholds. In the case
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系客户支持