W342300
反-2-十一碳烯醛
≥95%, stabilized, FG
别名:
(E)-2-Undecenal
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关于此项目
线性分子式:
CH3(CH2)7CH=CHCHO
化学文摘社编号:
分子量:
168.28
FEMA Number:
3423
Council of Europe no.:
11827
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.184
EC Number:
258-559-3
NACRES:
NA.21
MDL number:
Organoleptic:
orange; citrus; fruity
Grade:
FG
Halal
Kosher
Halal
Kosher
Biological source:
synthetic
Food allergen:
no known allergens
产品名称
反-2-十一碳烯醛, ≥95%, stabilized, FG
SMILES string
[H]C(=O)\C([H])=C(/[H])CCCCCCCC
InChI
1S/C11H20O/c1-2-3-4-5-6-7-8-9-10-11-12/h9-11H,2-8H2,1H3/b10-9+
InChI key
PANBRUWVURLWGY-MDZDMXLPSA-N
biological source
synthetic
grade
FG
Halal
Kosher
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
≥95%
may contain
<0.50% alpha-tocopherol, synthetic as stabilizer
impurities
0.1-3.5% cis-2-undecenal
refractive index
n20/D 1.457 (lit.)
bp
115 °C/10 mmHg (lit.)
density
0.849 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
orange; citrus; fruity
General description
trans-2-undecenal is mainly formed due to the oxidation of triolein while heating. It occurs naturally in coriander, fresh red pepper and watermelon.
Volatiles of fresh and commercial sweet red pepper pastes: processing methods and microwave assisted extraction
Gogus F, et al.
International journal of food properties, 18(8), 1625-1634 (2015)
Quantitation of volatile compounds in heated triolein by static headspace capillary gas chromatography/infrared spectroscopy-mass spectrometry.
Mahungu SM, et al.
Journal of the American Oil Chemists' Society, 71(4), 453-455 (1994)
Identification of some volatile compounds from Citrullus vulgaris.
Kemp TR.
Phytochemistry, 14(12), 2637-2638 (1975)
Composition of coriander leaf volatiles.
Potter TL & Fagerson IS.
Journal of Agricultural and Food Chemistry, 38(11), 2054-2056 (1990)
Jie Sun et al.
Food chemistry, 338, 127838-127838 (2020-08-22)
The potent aroma compounds in butter from four kinds of Chinese butter hotpot seasoning were first investigated by analyzing the isolates from solid-phase microextraction. A total of 49 aroma compounds were identified, and 23 of them were highly correlated with
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