W203111

Allyl heptanoate

natural, 98%, FG

• Lineare Formel: CH₃(CH₂)₅CO₂CH₂CH=CH₂
• CAS-Nummer: 142-19-8
• Molekulargewicht: 170.25
• FEMA-Nummer: 2031
• EG-Nummer: 205-527-1
• CoE-Nummer: 369
• MDL-Nummer: MFCD00038341
• UNSPSC-Code: 12164502
• PubChem Substanz-ID: 329830445
• Flavis-Nummer: 9.097
• NACRES: NA.21

Eigenschaften

• Qualität: FG; Fragrance grade; Halal; Kosher; natural
• Agentur: follows IFRA guidelines; meets purity specifications of JECFA
• Einhaltung gesetzlicher Vorschriften: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 117
• Assay: 98%
• Brechungsindex: n20/D 1.428 (lit.)
• Dichte: 0.885 g/mL at 25 °C (lit.)
• Anwendung(en): flavors and fragrances
• Dokumentation: see Safety & Documentation for available documents
• Nahrungsmittelallergen: no known allergens
• Allergener Duftstoff: no known allergens
• Organoleptisch: fruity; waxy; pineapple; sweet
• SMILES String: CCCCCCC(=O)OCC=C
• InChI: 1S/C10H18O2/c1-3-5-6-7-8-10(11)12-9-4-2/h4H,2-3,5-9H2,1H3
• InChIKey: SJWKGDGUQTWDRV-UHFFFAOYSA-N

Beschreibung

Allgemeine Beschreibung

Allyl heptanoate is a flavor and fragrance ingredient that may be present in karanda fruit.

Anwendung

This old-line chemical was one of the first to be Flavor and Extract Manufacturers Association-registered GRAS (generally recognized as safe). It can be used as part of ester complexes, primarily in fruit flavors like apple, pineapple, pear, plum, banana, fruit punch, and tropicals such as kiwi, papaya and mango. It can also play an important role in the fruity notes of aged cheeses, especially Parmesan, Asiago and grana padano.

Biochem./physiol. Wirkung

Taste at 5-10ppm

Sicherheitshinweise

• Piktogramme: GHS06,GHS09
• Signalwort: Danger
• H-Sätze: H301 + H311,H410
• P-Sätze: P264 - P273 - P280 - P301 + P310 - P302 + P352 + P312 - P361 + P364
• Gefahreneinstufungen: Acute Tox. 3 Dermal - Acute Tox. 3 Oral - Aquatic Acute 1 - Aquatic Chronic 1
• Lagerklassenschlüssel: 6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
• WGK: WGK 3
• Flammpunkt (°F): 179.6 °F - closed cup
• Flammpunkt (°C): 82 °C - closed cup