W340618
2-异丙基-5-甲基-2-己烯醛
≥95%, stabilized, FG
别名:
5-methyl-2-propan-2-ylhex-2-enal, Isodihydrolavandulal
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关于此项目
线性分子式:
(CH3)2CHCH2CH=C[CH(CH3)2]CHO
化学文摘社编号:
分子量:
154.25
FEMA编号:
3406
EC 号:
欧洲委员会编号:
10361
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
5.107
NACRES:
NA.21
Agency:
meets purity specifications of JECFA
生物来源
synthetic
等级
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 178/2002
方案
≥95%
包含
α-tocopherol as stabilizer
折射率
n20/D 1.452 (lit.)
沸点
189 °C (lit.)
密度
0.845 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
性状检查
green; lavender; woody; herbaceous
SMILES字符串
[H]C(=O)C(=CCC(C)C)C(C)C
InChI
1S/C10H18O/c1-8(2)5-6-10(7-11)9(3)4/h6-9H,5H2,1-4H3
InChI key
IOLQAHFPDADCHJ-UHFFFAOYSA-N
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一般描述
2-Isopropyl-5-methyl-2-hexenal is a volatile aroma constituent of malted barley and roasted coffee beans. It can be formed via Maillard reaction between leucine and 3-methylbutanal.
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1
储存分类代码
10 - Combustible liquids
WGK
WGK 2
闪点(°F)
145.4 °F - closed cup
闪点(°C)
63 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Effects of pH, temperature, and reactant molar ratio on L-leucine and D-glucose Maillard browning reaction in an aqueous system.
Renn PT & Sathe SK
Journal of Agricultural and Food Chemistry, 45(10), 3782-3787 (1997)
Compounds contributing to the characteristic aroma of malted barley.
Beal AD & Mottram DS.
Journal of Agricultural and Food Chemistry, 42(12), 2880-2884 (1994)
Steam volatile aroma constituents of roasted cocoa beans.
Van Praag M, et al.
Journal of Agricultural and Food Chemistry, 16(6), 1005-1008 (1968)
Justyna Aszyk et al.
Journal of chromatography. A, 1547, 86-98 (2018-03-15)
Many flavour compounds that are present in e-liquids for e-cigarettes are responsible for specific tastes and smoking sensations for users. Data concerning content and specific types of flavours is often limited and unknown to users. The aim of the research
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