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 Number:
3524
Council of Europe no.:
10384
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.116
EC Number:
226-603-0
NACRES:
NA.21
MDL number:
Organoleptic:
earthy
Grade:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
产品名称
3,5,5-三甲基己醛, ≥95%, FG
SMILES string
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
biological source
synthetic
grade
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
assay
≥95%
refractive index
n20/D 1.421 (lit.)
bp
67-68 °C/2.5 mmHg (lit.)
density
0.817 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
earthy
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Application
- 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).
General description
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.
signalword
Warning
hcodes
Hazard Classifications
Aquatic Chronic 3 - Flam. Liq. 3 - Skin Irrit. 2 - Skin Sens. 1
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
93.2 °F - closed cup
flash_point_c
34 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Foraging wireworms are attracted to root-produced volatile aldehydes.
Barsics F, et al.
Journal of pest science, 90(1), 69-76 (2017)
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)
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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