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W316407

Sigma-Aldrich

trans,trans-2,4-Heptandienal

≥88%

Synonym(s):

2,4-Heptadienal

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About This Item

Linear Formula:
C2H5CH=CHCH=CHCHO
CAS Number:
4313-03-5
Molecular Weight:
110.15
FEMA Number:
3164
Beilstein:
1699244
EC Number:
224-328-0
Council of Europe no.:
729
MDL number:
MFCD00007005
UNSPSC Code:
12164502
PubChem Substance ID:
24901505
Flavis number:
5.084
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

Halal
Kosher

Assay

≥88%

refractive index

n20/D 1.534 (lit.)

bp

84-84.5 °C (lit.)

density

0.881 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

fatty; green; oily; vegetable

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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Disclaimer

For R&D or non-EU Food use. Not for retail sale.

Pictograms

Skull and crossbones
GHS06

Signal Word

Danger

Hazard Statements

H302,H311,H315

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

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Dandan Qi et al.
Food chemistry, 265, 189-199 (2018-06-10)
The effects of rapid aging technology on aroma compounds and characteristic of white tea were investigated in comparison with natural aged white tea (NAWT) and fresh white tea (FWT). Volatile compounds of white teas were extracted using headspace-solid phase microextraction
JianCai Zhu et al.
Food chemistry, 221, 1484-1490 (2016-12-17)
Twenty-four kinds of representative aroma compounds in Oolong tea were selected to evaluate the interactions by the variation in the threshold values of these compounds before, and after, they were mixed. Result demonstrated that the ratios of the referenced threshold
Serkan Selli et al.
Journal of the science of food and agriculture, 98(11), 4104-4111 (2018-02-02)
Olives are processed in different ways depending on consumption habits, which vary between countries. Different de-bittering methods affect the aroma and aroma-active compounds of table olives. This study focused on analyzing the aroma and aroma-active compounds of black dry-salted olives
Giovanna Romano et al.
Marine drugs, 8(4), 950-967 (2010-05-19)
The diatom-derived polyunsaturated aldehydes (PUAs), 2-trans,4-trans-decadienal, 2-trans,4-trans-octadienal, 2-trans,4-trans,7-octatrienal, 2-trans,4-trans-heptadienal, as well as tridecanal were tested on early and later larval development in the sea urchin Paracentrotus lividus. We also tested the effect of some of the more abundant diatom polyunsaturated
A S Martin-Rubio et al.
Food chemistry, 245, 312-323 (2017-12-31)
The effect of adding α-tocopherol in proportions ranging from 0.002 to 5% in weight on the oxidative stability of soybean oil was studied. For the first time, the oxidation process under accelerated storage conditions including evolution of the molar percentages
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