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Merck

W256005

Sigma-Aldrich

2-己烯醛

≥95%, FCC, FG

别名:

反式-2-己烯醛, 叶醛

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About This Item

线性分子式:
CH3CH2CH2CH=CHCHO
CAS号:
分子量:
98.14
FEMA號碼:
2560
Beilstein:
1699684
EC號碼:
歐洲委員會號碼:
748
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
5.073
NACRES:
NA.21

生物源

synthetic

品質等級

等級

FG
Halal
Kosher

法律遵循

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

蒸汽密度

3.4 (vs air)

蒸汽壓力

10 mmHg ( 20 °C)

化驗

≥95%

雜質

<3% hexenoic acid

折射率

n20/D 1.446 (lit.)

bp

47 °C/17 mmHg (lit.)

密度

0.846 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; green; leafy; vegetable; fruity

儲存溫度

2-8°C

SMILES 字串

CCC\C=C\C=O

InChI

1S/C6H10O/c1-2-3-4-5-6-7/h4-6H,2-3H2,1H3/b5-4+

InChI 密鑰

MBDOYVRWFFCFHM-SNAWJCMRSA-N

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一般說明

反式 -2-己烯-1-醛是一种重要的调味化合物,天然存在于西红柿 、香蕉 和红茶中。

象形圖

FlameSkull and crossbones

訊號詞

Danger

危險聲明

危險分類

Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Flam. Liq. 3

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 2

閃點(°F)

100.9 °F - closed cup

閃點(°C)

38.3 °C - closed cup

個人防護裝備

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


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Quantitative analysis of flavor parameters in six Florida tomato cultivars (Lycopersicon esculentum Mill).
Baldwin EA, et al.
Journal of Agricultural and Food Chemistry, 39(6), 1135-1140 (1991)
Flavor of black tea.
Yamanishi T, et al.
Agricultural and Biological Chemistry, 30(8), 784-792 (1966)
(E)-2-Hexenal-Induced DNA Damage and Formation of Cyclic 1, N 2-(1, 3-Propano)-2 `-deoxyguanosine Adducts in Mammalian Cells.
Golzer P, et al.
Chemical Research in Toxicology, 9(7), 1207-1213 (1996)
Kensuke Sakamaki et al.
Journal of agricultural and food chemistry, 59(12), 6667-6671 (2011-05-10)
A test apple beverage made up of apple juice (20%), high-fructose corn syrup (11.5%), citric acid (0.43%), trisodium citrate (0.02%), apple-odor flavor (0.1%), and ascorbic acid (0.02%) was stored at 40 °C and then analyzed for the change of odor
Wai Siang Law et al.
The Analyst, 135(4), 773-778 (2010-03-24)
Microjet sampling in combination with extractive electrospray ionization (EESI) mass spectrometry (MS) was applied to the rapid characterization and classification of extra virgin olive oil (EVOO) without any sample pretreatment. When modifying the composition of the primary ESI spray solvent

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