W328901

cis-4-Heptenal

≥98%, stabilized, FCC, FG

• Synonyme(s) : (Z)-4-heptenal, N-propylidene butyraldehyde
• Formule linéaire : CH₃CH₂CH=CHCH₂CH₂CHO
• Numéro CAS: 6728-31-0
• Poids moléculaire : 112.17
• Numéro FEMA: 3289
• Numéro Beilstein : 1902614
• Numéro CE : 229-779-7
• Conseil de l'Europe Nº : 2124
• Numéro MDL: MFCD00014682
• Code UNSPSC : 12164502
• ID de substance PubChem : 24901613
• Numéro Flavis : 5.085
• Nomenclature NACRES : NA.21

Propriétés

• Source biologique: synthetic
• Niveau de qualité: 400
• Qualité: FG; Fragrance grade; Halal; Kosher
• Agence: follows IFRA guidelines
• Conformité réglementaire: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 172.515
• Pureté: ≥98%
• Contient: α-tocopherol, synthetic as stabilizer
• Indice de réfraction: n20/D 1.434 (lit.)
• Densité: 0.847 g/mL at 25 °C (lit.)
• Application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• Allergène alimentaire: no known allergens
• Allergène de parfum: no known allergens
• Propriétés organoleptiques: fatty; green; vegetable
• Chaîne SMILES: [H]C(=O)CC\C=C/CC
• InChI: 1S/C7H12O/c1-2-3-4-5-6-7-8/h3-4,7H,2,5-6H2,1H3/b4-3-
• Clé InChI: VVGOCOMZRGWHPI-ARJAWSKDSA-N

Description

Description générale

cis-4-Heptenal is one of the major carbonyl compounds found in oxidized lipid materials. It occurs in dairy products and seafood. cis-4-Heptenal has also been associated with the off-flavors in fish oil.

Application

• Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu.: This study explores the role of cis-4-Heptenal in the flavor formation during the fermentation of Mouding sufu, highlighting its importance in food chemistry and microbial interactions (Chen et al., 2023).


• Kinetics studies of the gas-phase reactions of NO3 radicals with series of 1-alkenes, dienes, cycloalkenes, alkenols, and alkenals.: The paper discusses the reaction kinetics of cis-4-Heptenal with NO3 radicals, providing valuable data for atmospheric chemistry and the study of air pollutants (Zhao et al., 2011).

Actions biochimiques/physiologiques

Taste at 20 ppm

Autres remarques

Natural occurrence: Butter, dried bonito, fish, krill, milk, boiled potato, peppermint, Scotch, spearmint, wheat bread.

Informations sur la sécurité

• Pictogrammes: GHS02
• Mention d'avertissement: Warning
• Mentions de danger: H226
• Conseils de prudence: P210 - P233 - P240 - P241 - P242 - P243
• Classification des risques: Flam. Liq. 3
• Code de la classe de stockage: 3 - Flammable liquids
• Classe de danger pour l'eau (WGK): WGK 3
• Point d'éclair (°F): 105.8 °F - closed cup
• Point d'éclair (°C): 41 °C - closed cup
• Équipement de protection individuelle: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter