所有图片(1)
About This Item
线性分子式:
CH3(CH2)7CH=CHCHO
CAS号:
分子量:
168.28
FEMA號碼:
3423
EC號碼:
歐洲委員會號碼:
11827
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
5.184
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
化驗
≥95%
可能包含
<0.50% alpha-tocopherol, synthetic as stabilizer
雜質
0.1-3.5% cis-2-undecenal
折射率
n20/D 1.457 (lit.)
bp
115 °C/10 mmHg (lit.)
密度
0.849 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
orange; citrus; fruity
SMILES 字串
[H]C(=O)\C([H])=C(/[H])CCCCCCCC
InChI
1S/C11H20O/c1-2-3-4-5-6-7-8-9-10-11-12/h9-11H,2-8H2,1H3/b10-9+
InChI 密鑰
PANBRUWVURLWGY-MDZDMXLPSA-N
一般說明
trans-2-undecenal is mainly formed due to the oxidation of triolein while heating. It occurs naturally in coriander, fresh red pepper and watermelon.
其他客户在看
Composition of coriander leaf volatiles.
Potter TL & Fagerson IS.
Journal of Agricultural and Food Chemistry, 38(11), 2054-2056 (1990)
Identification of some volatile compounds from Citrullus vulgaris.
Kemp TR.
Phytochemistry, 14(12), 2637-2638 (1975)
Quantitation of volatile compounds in heated triolein by static headspace capillary gas chromatography/infrared spectroscopy-mass spectrometry.
Mahungu SM, et al.
Journal of the American Oil Chemists' Society, 71(4), 453-455 (1994)
Volatiles of fresh and commercial sweet red pepper pastes: processing methods and microwave assisted extraction
Gogus F, et al.
International journal of food properties, 18(8), 1625-1634 (2015)
De-Wei Chen et al.
Food chemistry, 286, 71-77 (2019-03-05)
Lipids, particularly phospholipids, are known to play a significant role in the characteristic aroma of the different meat species. Both neutral lipids and phospholipids were extracted from egg yolk and added to minced chicken (1% w/w) prior to cooking in
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