00931
顺式-4-庚烯醇
analytical standard
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关于此项目
经验公式（希尔记法）:
C7H12O
化学文摘社编号:
分子量:
112.17
UNSPSC Code:
41116107
NACRES:
NA.24
PubChem Substance ID:
EC Number:
229-779-7
Beilstein/REAXYS Number:
1902614
MDL number:
SMILES string
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
grade
analytical standard
assay
≥93.0% (GC)
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
refractive index
n20/D 1.434
bp
60 °C/25 mmHg (lit.)
density
0.850 g/mL at 20 °C (lit.)
application(s)
cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care
format
neat
Quality Level
General description
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.
Application
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.
Other Notes
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.
signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
105.8 °F - closed cup
flash_point_c
41 °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
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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