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重要文件

W319406

Sigma-Aldrich

2-甲基-2-戊烯醛

≥97%, FG

同義詞:

2,4-dimethyl crotonaldehyde, 2-methylpent-2-enal

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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

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

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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


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分析證明 (COA)

Lot/Batch Number

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存取文件庫

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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