W328901

cis-4-Heptenal

≥98%, stabilized, FCC, FG

• Synonym(e): (Z)-4-heptenal, N-propylidene butyraldehyde
• Lineare Formel: CH₃CH₂CH=CHCH₂CH₂CHO
• CAS-Nummer: 6728-31-0
• Molekulargewicht: 112.17
• FEMA-Nummer: 3289
• Beilstein: 1902614
• EG-Nummer: 229-779-7
• CoE-Nummer: 2124
• MDL-Nummer: MFCD00014682
• UNSPSC-Code: 12164502
• PubChem Substanz-ID: 24901613
• Flavis-Nummer: 5.085
• NACRES: NA.21

Eigenschaften

• Biologische Quelle: synthetic
• Qualitätsniveau: 400
• Qualität: FG; Fragrance grade; Halal; Kosher
• Agentur: follows IFRA guidelines
• Einhaltung gesetzlicher Vorschriften: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 172.515
• Assay: ≥98%
• Enthält: α-tocopherol, synthetic as stabilizer
• Brechungsindex: n20/D 1.434 (lit.)
• Dichte: 0.847 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: fatty; green; vegetable
• SMILES String: [H]C(=O)CC\C=C/CC
• InChI: 1S/C7H12O/c1-2-3-4-5-6-7-8/h3-4,7H,2,5-6H2,1H3/b4-3-
• InChIKey: VVGOCOMZRGWHPI-ARJAWSKDSA-N

Beschreibung

Allgemeine Beschreibung

cis-4-Heptenal is one of the major carbonyl compounds found in oxidized lipid materials. It occurs in dairy products and seafood. cis-4-Heptenal has also been associated with the off-flavors in fish oil.

Anwendung

• Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu.: This study explores the role of cis-4-Heptenal in the flavor formation during the fermentation of Mouding sufu, highlighting its importance in food chemistry and microbial interactions (Chen et al., 2023).


• Kinetics studies of the gas-phase reactions of NO3 radicals with series of 1-alkenes, dienes, cycloalkenes, alkenols, and alkenals.: The paper discusses the reaction kinetics of cis-4-Heptenal with NO3 radicals, providing valuable data for atmospheric chemistry and the study of air pollutants (Zhao et al., 2011).

Biochem./physiol. Wirkung

Taste at 20 ppm

Sonstige Hinweise

Natural occurrence: Butter, dried bonito, fish, krill, milk, boiled potato, peppermint, Scotch, spearmint, wheat bread.

Sicherheitshinweise

• Piktogramme: GHS02
• Signalwort: Warning
• H-Sätze: H226
• P-Sätze: P210 - P233 - P240 - P241 - P242 - P243
• Gefahreneinstufungen: Flam. Liq. 3
• Lagerklassenschlüssel: 3 - Flammable liquids
• WGK: WGK 3
• Flammpunkt (°F): 105.8 °F - closed cup
• Flammpunkt (°C): 41 °C - closed cup
• Persönliche Schutzausrüstung: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter