W316407
反,反-2,4-庚二烯醛
≥88%
别名:
2,4-庚二烯醛
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关于此项目
线性分子式:
C2H5CH=CHCH=CHCHO
化学文摘社编号:
分子量:
110.15
FEMA Number:
3164
Council of Europe no.:
729
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.084
EC Number:
224-328-0
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1699244
Organoleptic:
fatty; green; oily; vegetable
Grade:
Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
biological source
synthetic
grade
Halal, Kosher
assay
≥88%
refractive index
n20/D 1.534 (lit.)
bp
84-84.5 °C (lit.)
density
0.881 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; oily; vegetable
SMILES string
CC\C=C\C=C\C=O
InChI
1S/C7H10O/c1-2-3-4-5-6-7-8/h3-7H,2H2,1H3/b4-3+,6-5+
InChI key
SATICYYAWWYRAM-VNKDHWASSA-N
Disclaimer
For R&D or non-EU Food use. Not for retail sale.
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Skin Irrit. 2
存储类别
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
wgk
WGK 3
flash_point_f
143.6 °F - closed cup
flash_point_c
62 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Giovanna Romano et al.
Marine drugs, 8(4), 950-967 (2010-05-19)
The diatom-derived polyunsaturated aldehydes (PUAs), 2-trans,4-trans-decadienal, 2-trans,4-trans-octadienal, 2-trans,4-trans,7-octatrienal, 2-trans,4-trans-heptadienal, as well as tridecanal were tested on early and later larval development in the sea urchin Paracentrotus lividus. We also tested the effect of some of the more abundant diatom polyunsaturated
Serkan Selli et al.
Journal of the science of food and agriculture, 98(11), 4104-4111 (2018-02-02)
Olives are processed in different ways depending on consumption habits, which vary between countries. Different de-bittering methods affect the aroma and aroma-active compounds of table olives. This study focused on analyzing the aroma and aroma-active compounds of black dry-salted olives
JianCai Zhu et al.
Food chemistry, 221, 1484-1490 (2016-12-17)
Twenty-four kinds of representative aroma compounds in Oolong tea were selected to evaluate the interactions by the variation in the threshold values of these compounds before, and after, they were mixed. Result demonstrated that the ratios of the referenced threshold
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W316407-1KG-K | 04061837846236 |
| W316407-100G-K | 04061837846229 |
| W316407-SAMPLE-K | 04061837527845 |