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W316407

Sigma-Aldrich

trans,trans-2,4-Heptandienal

≥88%

Synonym(e):

2,4-Heptadienal

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About This Item

Lineare Formel:
C2H5CH=CHCH=CHCHO
CAS-Nummer:
4313-03-5
Molekulargewicht:
110.15
FEMA-Nummer:
3164
Beilstein:
1699244
EG-Nummer:
224-328-0
CoE-Nummer:
729
MDL-Nummer:
MFCD00007005
UNSPSC-Code:
12164502
PubChem Substanz-ID:
24901505
Flavis-Nummer:
5.084
NACRES:
NA.21

Biologische Quelle

synthetic

Qualitätsniveau

400

Qualität

Halal
Kosher

Assay

≥88%

Brechungsindex

n20/D 1.534 (lit.)

bp

84-84.5 °C (lit.)

Dichte

0.881 g/mL at 25 °C (lit.)

Anwendung(en)

flavors and fragrances

Dokumentation

see Safety & Documentation for available documents

Nahrungsmittelallergen

no known allergens

Organoleptisch

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+

InChIKey

SATICYYAWWYRAM-VNKDHWASSA-N

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Haftungsausschluss

For R&D or non-EU Food use. Not for retail sale.

Piktogramme

Skull and crossbones
GHS06

Signalwort

Danger

Gefahreneinstufungen

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

Lagerklassenschlüssel

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

WGK

WGK 3

Flammpunkt (°F)

143.6 °F - closed cup

Flammpunkt (°C)

62 °C - closed cup

Persönliche Schutzausrüstung

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Hier finden Sie alle aktuellen Versionen:

Analysenzertifikate (COA)

Lot/Batch Number
SHBN8027
SHBN4437
STBK1882
STBJ7743
STBJ3929

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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
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
Nadia Ruocco et al.
Ecotoxicology and environmental safety, 142, 355-362 (2017-04-25)
The marine environment is continually subjected to the action of stressors (including natural toxins), which represent a constant danger for benthic communities. In the present work using network analysis we identified ten genes on the basis of associated functions (FOXA
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