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.
Composition of coriander leaf volatiles.
Potter TL & Fagerson IS.
Journal of Agricultural and Food Chemistry, 38(11), 2054-2056 (1990)
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)
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)
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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