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About This Item
线性分子式:
CH3(CH2)3CH=CHCHO
CAS号:
分子量:
112.17
FEMA號碼:
3165
Beilstein:
1700822
EC號碼:
歐洲委員會號碼:
730
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
5.150
NACRES:
NA.21
推荐产品
生物源
synthetic
品質等級
等級
FG
Halal
Kosher
法律遵循
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 110
蒸汽密度
>1 (vs air)
化驗
≥95%
包含
alpha-tocopherol, synthetic as stabilizer
折射率
n20/D 1.450 (lit.)
bp
90-91 °C/50 mmHg (lit.)
密度
0.857 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
感官的
apple; fatty; green; green; spicy
SMILES 字串
[H]C(=O)\C([H])=C(/[H])CCCC
InChI
1S/C7H12O/c1-2-3-4-5-6-7-8/h5-7H,2-4H2,1H3/b6-5+
InChI 密鑰
NDFKTBCGKNOHPJ-AATRIKPKSA-N
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一般說明
trans-2-Heptenal is a volatile flavor constituent identified in heated butter and tomato.
應用
- Studies on the reaction of trans-2-heptenal with peanut proteins: This research examines the interactions between trans-2-heptenal and peanut proteins, providing significant insights into food chemistry and the stability of flavor compounds in food products. The study reveals potential implications for biochemists interested in food allergenicity and protein-aldehyde interactions (Globisch et al., 2014).
- An experimental study of the gas-phase reactions of NO3 radicals with a series of unsaturated aldehydes: trans-2-hexenal, trans-2-heptenal, and trans-2-octenal: This paper explores the reactivity of trans-2-heptenal with NO3 radicals in the gas phase, contributing to a better understanding of atmospheric chemistry and the environmental behavior of volatile organic compounds. Such information is crucial for biochemists studying the environmental impacts of organic compounds (Kerdouci et al., 2012).
訊號詞
Danger
危險分類
Acute Tox. 3 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Flam. Liq. 3 - Skin Sens. 1
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
123.8 °F - closed cup
閃點（°C）
51 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
Identification of loci affecting flavour volatile emissions in tomato fruits.
Tieman DM, et al.
Journal of Experimental Botany, 57(4), 887-896 (2006)
Isolation and identification of headspace volatiles formed in heated butter.
Lee SR, et al.
Journal of Agricultural and Food Chemistry, 39(11), 1972-1975 (1991)
Charlotte L Steffensen et al.
Journal of agricultural and food chemistry, 50(25), 7392-7395 (2002-11-28)
In the present study, the aldehyde-induced pro-oxidative activity of xanthine oxidase was followed in an accelerated raw milk system using spin-trap electron spin resonance (ESR) spectroscopy. The aldehydes acetaldehyde, propanal, hexanal, trans-2-hexenal, trans-2-heptenal, trans-2-nonenal, and 3-methyl-2-butenal were all found to
Richard Gminski et al.
Toxicology letters, 196(1), 33-41 (2010-04-07)
Due to the massive reduction of air-change rates in modern, energy-saving houses and dwellings, the contribution of volatile organic compound (VOCs) emissions from wood-based materials to indoor air quality has become increasingly important. To evaluate toxicity of VOC mixtures typically
M E Davis et al.
Physical chemistry chemical physics : PCCP, 9(18), 2240-2248 (2007-05-10)
Rate coefficients for the gas-phase reaction of the OH radical with (E)-2-pentenal (CH(3)CH(2)CH[double bond]CHCHO), (E)-2-hexenal (CH(3)(CH(2))(2)CH[double bond]CHCHO), and (E)-2-heptenal (CH(3)(CH(2))(3)CH[double bond]CHCHO), a series of unsaturated aldehydes, over the temperature range 244-374 K at pressures between 23 and 150 Torr (He
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