00931
顺式-4-庚烯醇
analytical standard
等级
analytical standard
质量水平
方案
≥93.0% (GC)
技术
HPLC: suitable
gas chromatography (GC): suitable
折射率
n20/D 1.434
沸点
60 °C/25 mmHg (lit.)
密度
0.850 g/mL at 20 °C (lit.)
应用
cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care
包装形式
neat
SMILES字符串
CC\C=C/CCC=O
InChI
1S/C7H12O/c1-2-3-4-5-6-7-8/h3-4,7H,2,5-6H2,1H3/b4-3-
InChI key
VVGOCOMZRGWHPI-ARJAWSKDSA-N
一般描述
cis-4-Hepten-1-al is an odor active volatile compound, typically found in food products. It is also reported as a natural constituent of Hemiptera bugs. Its aroma is reminiscent of heptaldehyde.
应用
cis-4-Hepten-1-al may be used as an analytical standard for the determination of the analyte in fish products and Chinese traditional medicine by gas chromatography-mass spectrometry (GC-MS) and spectrophotometric techniques.
其他说明
Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.
警示用语：
Warning
危险声明
危险分类
Flam. Liq. 3
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
105.8 °F - closed cup
闪点(°C)
41 °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
Handbook of Flavor Ingredients: volume I
Handbook of Flavor Ingredients (2019)
GC/MS analysis of volatiles obtained by headspace solid-phase microextraction and simultaneous-distillation extraction from Rabdosia serra (Maxim.) Hara leaf and stem
Lin L, et al.
Food Chemistry, 136(2), 555-562 (2013)
Sylvie Eymard et al.
Journal of agricultural and food chemistry, 58(10), 6182-6189 (2010-04-29)
Fatty fish have been recognized as potential raw material for the production of surimi; however, they can easily oxidize. The ability of antioxidants added in the washing water to reduce oxidation during the washing and subsequent storage needs to be
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