W328901
顺式-4-庚烯醛
≥98%, stabilized, FCC, FG
别名:
(Z)-4-heptenal, N-propylidene butyraldehyde
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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
Agency:
follows IFRA guidelines
生物来源
synthetic
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
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
此项目有
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)
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)
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
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