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Merck

W340618

Sigma-Aldrich

2-异丙基-5-甲基-2-己烯醛

≥95%, stabilized, FG

别名:

5-methyl-2-propan-2-ylhex-2-enal, Isodihydrolavandulal

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About This Item

线性分子式:
(CH3)2CHCH2CH=C[CH(CH3)2]CHO
CAS号:
分子量:
154.25
FEMA號碼:
3406
EC號碼:
歐洲委員會號碼:
10361
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
5.107
NACRES:
NA.21

生物源

synthetic

品質等級

等級

FG
Halal
Kosher

agency

meets purity specifications of JECFA

法律遵循

EU Regulation 1334/2008 & 178/2002

化驗

≥95%

包含

α-tocopherol as stabilizer

折射率

n20/D 1.452 (lit.)

bp

189 °C (lit.)

密度

0.845 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

green; lavender; woody; herbaceous

SMILES 字串

[H]C(=O)C(=CCC(C)C)C(C)C

InChI

1S/C10H18O/c1-8(2)5-6-10(7-11)9(3)4/h6-9H,5H2,1-4H3

InChI 密鑰

IOLQAHFPDADCHJ-UHFFFAOYSA-N

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一般說明

2-Isopropyl-5-methyl-2-hexenal is a volatile aroma constituent of malted barley and roasted coffee beans. It can be formed via Maillard reaction between leucine and 3-methylbutanal.

象形圖

Exclamation mark

訊號詞

Warning

危險聲明

危險分類

Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 2

閃點(°F)

145.4 °F - closed cup

閃點(°C)

63 °C - closed cup

個人防護裝備

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


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分析证书(COA)

Lot/Batch Number

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Effects of pH, temperature, and reactant molar ratio on L-leucine and D-glucose Maillard browning reaction in an aqueous system.
Renn PT & Sathe SK
Journal of Agricultural and Food Chemistry, 45(10), 3782-3787 (1997)
Compounds contributing to the characteristic aroma of malted barley.
Beal AD & Mottram DS.
Journal of Agricultural and Food Chemistry, 42(12), 2880-2884 (1994)
Steam volatile aroma constituents of roasted cocoa beans.
Van Praag M, et al.
Journal of Agricultural and Food Chemistry, 16(6), 1005-1008 (1968)
Justyna Aszyk et al.
Journal of chromatography. A, 1547, 86-98 (2018-03-15)
Many flavour compounds that are present in e-liquids for e-cigarettes are responsible for specific tastes and smoking sensations for users. Data concerning content and specific types of flavours is often limited and unknown to users. The aim of the research

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