W200336
Acetaldehyde
natural, FG
Synonym(s):
Ethanal
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About This Item
grade
FG, Halal, Kosher, natural
reg. compliance
EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117
vapor density
1.52 (vs air)
vapor pressure
14.63 psi ( 20 °C)
assay
≥99% (GC)
form
liquid
autoignition temp.
365 °F
expl. lim.
60 %
refractive index
n20/D 1.332 (lit.)
pH
5 (20 °C)
bp
21 °C (lit.)
mp
−125 °C (lit.)
density
0.785 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
ethereal
storage temp.
2-8°C
SMILES string
CC=O
InChI
1S/C2H4O/c1-2-3/h2H,1H3
InChI key
IKHGUXGNUITLKF-UHFFFAOYSA-N
General description
Application
- Identification of acetaldehyde based on plasmonic patterns of a gold nanostructure conjugated with chromophore and H(2)O(2): a new platform for the rapid and low-cost analysis of carcinogenic agents by colorimetric affordable test strip (CATS).: This study presents a novel method for detecting acetaldehyde using gold nanostructures, offering a fast, affordable solution for monitoring this carcinogenic compound (Shadjou N et al., 2024).
- Optimisation and characterisation of KOH-activated carbon obtained from Baijiu spent grains for the mitigation of risk factors in alcoholic beverages.: This paper explores the use of KOH-activated carbon for absorbing acetaldehyde from alcoholic beverages, reducing its carcinogenic risk (Sun B et al., 2024).
- Single-site iron-anchored amyloid hydrogels as catalytic platforms for alcohol detoxification.: Discusses the development of novel iron-anchored amyloid hydrogels that catalyze the breakdown of acetaldehyde, a harmful metabolite of alcohol (Mezzenga R et al., 2024).
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signalword
Danger
hcodes
Hazard Classifications
Carc. 1B - Eye Irrit. 2 - Flam. Liq. 1 - Muta. 2 - STOT SE 3
target_organs
Respiratory system
Storage Class
3 - Flammable liquids
flash_point_f
-38.0 °F - closed cup
flash_point_c
-38.89 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves
Regulatory Information
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Articles
Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.
Addressing consumer needs for religious and ethical food preferences is crucial in today's discerning market.
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Global Trade Item Number
| SKU | GTIN |
|---|---|
| W200336-1.9KG-K | 04061837488849 |
| W200336-12KG-K | 04061837488856 |
| W200336-15KG-K | 04061834429937 |
| W200336-400G-K | 04061838256485 |
| W200336-SAMPLE-K | 04061838256492 |