모든 사진(1)
About This Item
Linear Formula:
C2H5CH=CHCH=CHCHO
CAS Number:
Molecular Weight:
110.15
FEMA Number:
3164
Beilstein:
1699244
EC Number:
유럽평의회 번호:
729
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
5.084
NACRES:
NA.21
추천 제품
생물학적 소스
synthetic
Quality Level
Grade
Halal
Kosher
분석
≥88%
refractive index
n20/D 1.534 (lit.)
bp
84-84.5 °C (lit.)
density
0.881 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
감각 수용성의
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+
InChI key
SATICYYAWWYRAM-VNKDHWASSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
면책조항
For R&D or non-EU Food use. Not for retail sale.
신호어
Danger
유해 및 위험 성명서
Hazard Classifications
Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Skin Irrit. 2
Storage Class Code
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
WGK
WGK 3
Flash Point (°F)
143.6 °F - closed cup
Flash Point (°C)
62 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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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