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180548

Sigma-Aldrich

2,4-Heptadienal

technical grade, 90%

Linear Formula:
C2H5CH=CHCH=CHCHO
CAS Number:
Molecular Weight:
110.15
Beilstein:
1699244
EC Number:
MDL number:
PubChem Substance ID:
NACRES:
NA.22

grade

technical grade

Quality Level

assay

90%

form

liquid

refractive index

n20/D 1.534 (lit.)

bp

84-84.5 °C (lit.)

density

0.881 g/mL at 25 °C (lit.)

storage temp.

2-8°C

SMILES string

CC\C=C\C=C\C=O

InChI

1S/C7H10O/c1-2-3-4-5-6-7-8/h3-7H,2H2,1H3/b4-3+,6-5+

InChI key

SATICYYAWWYRAM-VNKDHWASSA-N

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General description

2,4-Heptadienal is a specific marker of oxidative rancidity. It is also a potential algal metabolite.

Packaging

1 g in glass bottle

Pictograms

Skull and crossbones

Signal Word

Danger

Hazard Statements

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Skin Irrit. 2

Storage Class Code

6.1C - Combustible, acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

WGK

WGK 3

Flash Point(F)

143.6 °F - closed cup

Flash Point(C)

62 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificate of Analysis

Certificate of Origin

Rosario Zamora et al.
Food chemistry, 174, 89-96 (2014-12-23)
Nucleophilic degradation produced by reactive carbonyls plays a major role in food quality and safety. Nevertheless, these reactions are complex because reactive carbonyls are usually involved in various competitive reactions. This study describes the thermal degradation of 2-alkenals (2-pentenal and
Wakana Onuma et al.
Nutrition and cancer, 69(6), 855-861 (2017-07-19)
Colorectal cancer is one of the leading causes of death worldwide. Reactive oxygen species produce oxidative stress and contribute to colorectal carcinogenesis. Because dietary citrus has been shown to reduce oxidative stress, we investigated the effects of citrus peel extract
Ai Suzuki-Iwashima et al.
Food chemistry, 334, 127588-127588 (2020-07-30)
A mixture of sphingoid bases (SPGs) was prepared from butter serum, a by-product of anhydrous milk fat production. The mixture comprised seven types of SPGs with C16 to C19 alkyl chains. These milk SPGs inhibited the oxidation of fish oil
Charles Vidoudez et al.
Marine drugs, 9(4), 500-513 (2011-07-07)
Polyunsaturated aldehydes (PUA) are supposed to play critical roles in chemically-mediated plankton interactions. Laboratory studies suggest that they act as mediators of chemical defense and chemical communication. PUA are oxylipins containing an α,β,γ,δ-unsaturated aldehyde structure element and are mainly found
Yunyun Zhao et al.
Journal of environmental sciences (China), 25(12), 2361-2366 (2014-03-22)
A significant outbreak of fishy odor occurred in a reservoir located in Inner Mongolia, China, in the winter of 2011, and the odor rating, algal density and concentrations of some potential odorous compounds were monitored over a period of two

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