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Merck

W352403

Sigma-Aldrich

3,5,5-三甲基己醛

≥95%, FG

别名:

Green hexanal

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About This Item

线性分子式:
(CH3)3CCH2CH(CH3)CH2CHO
CAS号:
分子量:
142.24
FEMA號碼:
3524
EC號碼:
歐洲委員會號碼:
10384
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
5.116
NACRES:
NA.21

生物源

synthetic

品質等級

等級

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

法律遵循

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

化驗

≥95%

折射率

n20/D 1.421 (lit.)

bp

67-68 °C/2.5 mmHg (lit.)

密度

0.817 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

香料過敏原

no known allergens

感官的

earthy

SMILES 字串

CC(CC=O)CC(C)(C)C

InChI

1S/C9H18O/c1-8(5-6-10)7-9(2,3)4/h6,8H,5,7H2,1-4H3

InChI 密鑰

WTPYRCJDOZVZON-UHFFFAOYSA-N

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一般說明

3,5,5-Trimethylhexanal is an aliphatic aldehyde mainly used as an internal standard to quantify the volatile aldehydes in the root tissues of plants.

應用


  • Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white wines.: Culleré et al. (2011) explore the presence and sensory impact of aliphatic aldehydes, including 3,5,5-trimethylhexanal, in white wines. The study highlights the role of these compounds in contributing to the aroma and flavor profiles of wines, emphasizing their importance in food chemistry and sensory science (Culleré et al., 2011).

象形圖

FlameExclamation mark

訊號詞

Warning

危險分類

Aquatic Chronic 3 - Flam. Liq. 3 - Skin Irrit. 2 - Skin Sens. 1

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 1

閃點(°F)

93.2 °F - closed cup

閃點(°C)

34 °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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访问文档库

Foraging wireworms are attracted to root-produced volatile aldehydes.
Barsics F, et al.
Journal of pest science, 90(1), 69-76 (2017)
Barley (Hordeum distichon L.) roots synthesise volatile aldehydes with a strong age-dependent pattern and release (E)-non-2-enal and (E, Z)-nona-2, 6-dienal after mechanical injury.
Delory BM, et al.
Plant Physiology and Biochemistry, 104, 134-145 (2016)
Xinyi Zhang et al.
Journal of agricultural and food chemistry, 67(12), 3502-3510 (2019-02-28)
This work outlines a rapid novel methodology for the direct quantitation of 12 volatile aldehyde compounds related to oxidative off-flavors in wine, by measuring the combined free and hydrogen-sulfite-bound forms of each aldehyde compound, consisting of four general aldehydes, four

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