W328901

cis-4-Heptenal

≥98%, stabilized, FCC, FG

• Sinonimo/i: (Z)-4-heptenal, N-propylidene butyraldehyde
• Formula condensata: CH₃CH₂CH=CHCH₂CH₂CHO
• Numero CAS: 6728-31-0
• Peso molecolare: 112.17
• Numero FEMA: 3289
• Beilstein: 1902614
• Numero CE: 229-779-7
• N° CoE: 2124
• Numero MDL: MFCD00014682
• Codice UNSPSC: 12164502
• ID PubChem: 24901613
• Numero Flavis: 5.085
• NACRES: NA.21

Proprietà

• Origine biologica: synthetic
• Livello qualitativo: 400
• Grado: FG; Fragrance grade; Halal; Kosher
• agenzia: follows IFRA guidelines
• Conformità normativa: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 172.515
• Saggio: ≥98%
• contiene: α-tocopherol, synthetic as stabilizer
• Indice di rifrazione: n20/D 1.434 (lit.)
• Densità: 0.847 g/mL at 25 °C (lit.)
• applicazioni: flavors and fragrances
• Documentazione: see Safety & Documentation for available documents
• Allergene alimentare: no known allergens
• Allergene in fragranze: no known allergens
• Organolettico: fatty; green; vegetable
• Stringa SMILE: [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-; VVGOCOMZRGWHPI-ARJAWSKDSA-N

Descrizione

Descrizione generale

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.

Applicazioni

• 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).

Azioni biochim/fisiol

Taste at 20 ppm

Altre note

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

Informazioni sulla sicurezza

• Pittogrammi: GHS02
• Avvertenze: Warning
• Indicazioni di pericolo: H226
• Consigli di prudenza: P210 - P233 - P240 - P241 - P242 - P243
• Classi di pericolo: Flam. Liq. 3
• Codice della classe di stoccaggio: 3 - Flammable liquids
• Classe di pericolosità dell'acqua (WGK): WGK 3
• Punto d’infiammabilità (°F): 105.8 °F - closed cup
• Punto d’infiammabilità (°C): 41 °C - closed cup
• Dispositivi di protezione individuale: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter