W255718
正己醛
≥97%, FCC, stabilized, FG
别名:
1-己醛, 六碳醛, 己醛
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关于此项目
线性分子式:
CH3(CH2)4CHO
化学文摘社编号:
分子量:
100.16
FEMA Number:
2557
Council of Europe no.:
96
UNSPSC Code:
12164502
eCl@ss:
39021112
PubChem Substance ID:
Flavis number:
5.008
EC Number:
200-624-5
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
506198
Organoleptic:
fatty; green; fruity
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Halal, Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515
vapor density
>1 (vs air)
vapor pressure
10 mmHg ( 20 °C)
assay
≥97%
contains
α-Tocopherol
refractive index
n20/D 1.4035 (lit.)
bp
130-131 °C (lit.)
density
0.815 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
fatty; green; fruity
storage temp.
2-8°C
SMILES string
CCCCCC=O
InChI
1S/C6H12O/c1-2-3-4-5-6-7/h6H,2-5H2,1H3
InChI key
JARKCYVAAOWBJS-UHFFFAOYSA-N
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signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
77.0 °F - closed cup
flash_point_c
25 °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
实验方案
-Tolualdehyde; Valeraldehyde; Isovaleraldehyde
Brian Farneti et al.
Journal of food science, 77(5), C551-C559 (2012-04-19)
The availability of rapid and accurate methods to assess fruit flavor is of utmost importance to support quality control especially in the breeding phase. Breeders need more information and analytical tools to facilitate selection for complex multigenic traits such as
Laura Purriños et al.
Meat science, 92(4), 627-634 (2012-07-04)
The effect of the length of salting time on volatile compounds throughout the manufacture of dry-cured "lacón" was studied using a purge-and-trap extraction and GC/MS analysis. For this study, six treatments of "lacón" were salted with different amounts of salt
Els Vossen et al.
Meat science, 92(4), 451-457 (2012-06-16)
The effect of dog rose (Rosa canina L.; RC), rich in polyphenols and ascorbic acid, on lipid and protein oxidation, colour stability and texture of frankfurters was investigated. Four treatments were prepared: with 5 or 30 g/kg RC extract and
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W255718-SAMPLE-K | 04061837834950 |
| W255718-1KG-K | 04061837834929 |
| W255718-20KG-K | 04061837834936 |
| W255718-4KG-K | 04061837834943 |