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About This Item
線性公式:
C2H5CH=C(CH3)CHO
CAS號碼:
分子量::
98.14
FEMA號碼:
3194
EC號碼:
歐洲委員會號碼:
2129
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
5.090
NACRES:
NA.21
agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
推薦產品
生物源
synthetic
品質等級
等級
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
meets purity specifications of JECFA
法律遵循
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
化驗
≥97%
折射率
n20/D 1.45 (lit.)
bp
137-138 °C/765 mmHg (lit.)
密度
0.86 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
green; pungent; fruity
SMILES 字串
[H]C(=O)\C(C)=C\CC
InChI
1S/C6H10O/c1-3-4-6(2)5-7/h4-5H,3H2,1-2H3/b6-4+
InChI 密鑰
IDEYZABHVQLHAF-GQCTYLIASA-N
尋找類似的產品? 前往 產品比較指南
一般說明
2-Methyl-2-pentenal has been identified as one of the major volatile flavor compounds in chive, caucas, onion and leek.
應用
- Control of Panama disease of banana by intercropping with Chinese chive (Allium tuberosum Rottler): cultivar differences.: Investigates the use of intercropping strategies to manage soil-borne diseases in bananas, potentially involving volatile organic compounds like 2-methyl-2-pentenal to enhance plant resistance (Li et al., 2020).
訊號詞
Danger
危險分類
Acute Tox. 3 Inhalation - Aquatic Chronic 3 - Eye Dam. 1 - Flam. Liq. 3 - 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)
89.6 °F - closed cup
閃點(°C)
32 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
客戶也查看了
Volatiles from chives (Allium schoenoprasum).
Wahlroos O & Virtanen AI
Acta Chemica Scandinavica, 19(6). (1965)
Volatile flavor components of leek.
Schreyen L, et al.
Journal of Agricultural and Food Chemistry, 24(2), 336-341 (1976)
The volatile carbonyls and alcohols in the flavor substances of onion (Allium cepa).
Sp?re CG & Virtanen AI.
Acta Chemica Scandinavica, 15(6) (1961)
Volatile flavor components of caucas
Nishimura H, et al.
Journal of Agricultural and Food Chemistry, 19(5), 992-994 (1971)
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