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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线性分子式:
(CH3)2C=CHCH2CH2C(CH3)=CHCHO
化学文摘社编号:
分子量:
152.23
EC Number:
226-394-6
UNSPSC Code:
12352100
PubChem Substance ID:
Beilstein/REAXYS Number:
1721871
MDL number:
InChI key
WTEVQBCEXWBHNA-UHFFFAOYSA-N
InChI
1S/C10H16O/c1-9(2)5-4-6-10(3)7-8-11/h5,7-8H,4,6H2,1-3H3
SMILES string
[H]C(=O)C=C(C)CC\C=C(\C)C
grade
reagent grade
vapor density
5 (vs air)
vapor pressure
0.2 mmHg ( 200 °C)
product line
Vetec™
assay
94%
bp
229 °C (lit.)
density
0.888 g/mL at 25 °C (lit.)
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Legal Information
Vetec is a trademark of Merck KGaA, Darmstadt, Germany
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1
存储类别
10 - Combustible liquids
wgk
WGK 1
flash_point_f
203.0 °F - closed cup
flash_point_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
Xiaoqing Yang et al.
Journal of agricultural and food chemistry, 60(1), 402-409 (2011-12-14)
Multilayer emulsions containing citral were prepared by the layer-by-layer deposition technique based on the electrostatic interaction between negatively charged emulsion droplets and two positively charged biopolymer coatings, chitosan (CS) and ε-polylysine (EPL). The optimum concentrations of both CS and EPL
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
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
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
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