V900683
柠檬醛
Vetec™, reagent grade, 94%
别名:
3,7-二甲基-2,6-辛二烯醛, 香叶醛和橙花醛混合物
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关于此项目
线性分子式:
(CH3)2C=CHCH2CH2C(CH3)=CHCHO
化学文摘社编号:
分子量:
152.23
Beilstein:
1721871
EC 号:
MDL编号:
UNSPSC代码:
12352100
PubChem化学物质编号:
等级
reagent grade
蒸汽密度
5 (vs air)
蒸汽压
0.2 mmHg ( 200 °C)
产品线
Vetec™
方案
94%
折射率
n20/D 1.488 (lit.)
沸点
229 °C (lit.)
密度
0.888 g/mL at 25 °C (lit.)
SMILES字符串
[H]C(=O)C=C(C)CC\C=C(\C)C
InChI
1S/C10H16O/c1-9(2)5-4-6-10(3)7-8-11/h5,7-8H,4,6H2,1-3H3
InChI key
WTEVQBCEXWBHNA-UHFFFAOYSA-N
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法律信息
Vetec is a trademark of Merck KGaA, Darmstadt, Germany
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1
储存分类代码
10 - Combustible liquids
WGK
WGK 1
闪点(°F)
203.0 °F - closed cup
闪点(°C)
95 °C - closed cup
Jon Lalko et al.
Regulatory toxicology and pharmacology : RTP, 52(1), 62-73 (2008-03-21)
Citral [CAS# 5392-40-5; EINECS# 226-394-6; RIFM # 116; cis- and trans-3,7-dimethyl-2,6-Octadienal] is an important fragrance ingredient appreciated for its powerful lemon-aroma. It is widely used in fragrance formulations and incorporated into numerous consumer products. A comprehensive review of the dermal
Masrat Maswal et al.
Food chemistry, 138(4), 2356-2364 (2013-03-19)
Citral is a flavour component widely used in food and cosmetic industries, but is chemically unstable and degrades over time in aqueous solutions due to acid-catalysed and oxidative reactions leading to loss of desirable flavour. The present study reveals the
M Machado et al.
Experimental parasitology, 130(3), 223-231 (2012-01-10)
In order to contribute for the search of new drugs for leishmaniasis, we study the susceptibility of Leishmania infantum, Leishmania tropica and Leishmania major to Cymbopogon citratus essential oil and major compounds, mrycene and citral. C. citratus and citral were
Francesca Patrignani et al.
International journal of food microbiology, 160(3), 273-281 (2013-01-08)
High pressure homogenization (HPH) technique is able to significantly reduce spoilage microbiota in fruit juice. On the other hand, aroma compounds and essential oils can have a key role in the microbial stability of these products. For this reason, the
Lawrence E Marks et al.
Physiology & behavior, 105(2), 443-450 (2011-09-21)
Stimulus context affects judgments of intensity of both gustatory and olfactory flavors, and the contextual effects are modality-specific. Does context also exert separate effects on the gustatory and olfactory components of flavor mixtures? To answer this question, in each of
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