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Merck
CN

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:
35158-25-9
分子量:
154.25
FEMA Number:
3406
Council of Europe no.:
10361
UNSPSC Code:
12164502
PubChem Substance ID:
24901526
Flavis number:
5.107
EC Number:
252-406-4
NACRES:
NA.21
MDL number:
MFCD00036616
Organoleptic:
green; lavender; woody; herbaceous
Grade:
FG
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

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产品名称

2-异丙基-5-甲基-2-己烯醛, ≥95%, stabilized, FG

SMILES string

[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

biological source

synthetic

grade

FG
Halal
Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

assay

≥95%

contains

α-tocopherol as stabilizer

refractive index

n20/D 1.452 (lit.)

bp

189 °C (lit.)

density

0.845 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

green; lavender; woody; herbaceous

Quality Level

300
400

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相关类别

General description

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.

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1

存储类别

10 - Combustible liquids

wgk

WGK 2

flash_point_f

145.4 °F - closed cup

flash_point_c

63 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBT0390
SHBP8865
SHBN9891
SHBL2560
MKCH8965

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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)
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
Steam volatile aroma constituents of roasted cocoa beans.
Van Praag M, et al.
Journal of Agricultural and Food Chemistry, 16(6), 1005-1008 (1968)

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