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W316407

2,4-Heptadienal

≥88%

Sinónimos:

2,4-Heptadienal

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Fórmula lineal:
C2H5CH=CHCH=CHCHO
Número CAS:
4313-03-5
Peso molecular:
110.15
FEMA Number:
3164
Council of Europe no.:
729
UNSPSC Code:
12164502
PubChem Substance ID:
24901505
Flavis number:
5.084
EC Number:
224-328-0
NACRES:
NA.21
MDL number:
MFCD00007005
Beilstein/REAXYS Number:
1699244
Organoleptic:
fatty; green; oily; vegetable
Grade:
Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

300, 400

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.

pictograms

Skull and crossbones
GHS06

signalword

Danger

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Skin Irrit. 2

Clase de almacenamiento

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

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Certificados de análisis (COA)

Lot/Batch Number
23696EJ
00802AH
S39310
11512AE
S31646

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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
Dandan Qi et al.
Food chemistry, 265, 189-199 (2018-06-10)
The effects of rapid aging technology on aroma compounds and characteristic of white tea were investigated in comparison with natural aged white tea (NAWT) and fresh white tea (FWT). Volatile compounds of white teas were extracted using headspace-solid phase microextraction
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
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