W352403
3,5,5-三甲基己醛
≥95%, FG
别名:
Green hexanal
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关于此项目
线性分子式:
(CH3)3CCH2CH(CH3)CH2CHO
化学文摘社编号:
分子量:
142.24
FEMA编号:
3524
EC 号:
欧洲委员会编号:
10384
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
5.116
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
方案
≥95%
折射率
n20/D 1.421 (lit.)
沸点
67-68 °C/2.5 mmHg (lit.)
密度
0.817 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
earthy
SMILES字符串
CC(CC=O)CC(C)(C)C
InChI
1S/C9H18O/c1-8(5-6-10)7-9(2,3)4/h6,8H,5,7H2,1-4H3
InChI key
WTPYRCJDOZVZON-UHFFFAOYSA-N
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一般描述
3,5,5-Trimethylhexanal is an aliphatic aldehyde mainly used as an internal standard to quantify the volatile aldehydes in the root tissues of plants.
应用
- Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white wines.: Culleré et al. (2011) explore the presence and sensory impact of aliphatic aldehydes, including 3,5,5-trimethylhexanal, in white wines. The study highlights the role of these compounds in contributing to the aroma and flavor profiles of wines, emphasizing their importance in food chemistry and sensory science (Culleré et al., 2011).
警示用语：
Warning
危险分类
Aquatic Chronic 3 - Flam. Liq. 3 - Skin Irrit. 2 - Skin Sens. 1
储存分类代码
3 - Flammable liquids
WGK
WGK 1
闪点(°F)
93.2 °F - closed cup
闪点(°C)
34 °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
Barley (Hordeum distichon L.) roots synthesise volatile aldehydes with a strong age-dependent pattern and release (E)-non-2-enal and (E, Z)-nona-2, 6-dienal after mechanical injury.
Delory BM, et al.
Plant Physiology and Biochemistry, 104, 134-145 (2016)
Foraging wireworms are attracted to root-produced volatile aldehydes.
Barsics F, et al.
Journal of pest science, 90(1), 69-76 (2017)
Xinyi Zhang et al.
Journal of agricultural and food chemistry, 67(12), 3502-3510 (2019-02-28)
This work outlines a rapid novel methodology for the direct quantitation of 12 volatile aldehyde compounds related to oxidative off-flavors in wine, by measuring the combined free and hydrogen-sulfite-bound forms of each aldehyde compound, consisting of four general aldehydes, four
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