W340618
2-异丙基-5-甲基-2-己烯醛
≥95%, stabilized, FG
别名:
5-methyl-2-propan-2-ylhex-2-enal, Isodihydrolavandulal
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所有图片(1)
About This Item
线性分子式:
(CH3)2CHCH2CH=C[CH(CH3)2]CHO
CAS号:
分子量:
154.25
FEMA號碼:
3406
EC號碼:
歐洲委員會號碼:
10361
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
5.107
NACRES:
NA.21
agency:
meets purity specifications of JECFA
推荐产品
生物源
synthetic
品質等級
等級
FG
Halal
Kosher
agency
meets purity specifications of JECFA
法律遵循
EU Regulation 1334/2008 & 178/2002
化驗
≥95%
包含
α-tocopherol as stabilizer
折射率
n20/D 1.452 (lit.)
bp
189 °C (lit.)
密度
0.845 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
感官的
green; lavender; woody; herbaceous
SMILES 字串
[H]C(=O)C(=CCC(C)C)C(C)C
InChI
1S/C10H18O/c1-8(2)5-6-10(7-11)9(3)4/h6-9H,5H2,1-4H3
InChI 密鑰
IOLQAHFPDADCHJ-UHFFFAOYSA-N
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一般說明
2-Isopropyl-5-methyl-2-hexenal is a volatile aroma constituent of malted barley and roasted coffee beans. It can be formed via Maillard reaction between leucine and 3-methylbutanal.
訊號詞
Warning
危險聲明
危險分類
Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1
儲存類別代碼
10 - Combustible liquids
水污染物質分類（WGK）
WGK 2
閃點（°F）
145.4 °F - closed cup
閃點（°C）
63 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Compounds contributing to the characteristic aroma of malted barley.
Beal AD & Mottram DS.
Journal of Agricultural and Food Chemistry, 42(12), 2880-2884 (1994)
Effects of pH, temperature, and reactant molar ratio on L-leucine and D-glucose Maillard browning reaction in an aqueous system.
Renn PT & Sathe SK
Journal of Agricultural and Food Chemistry, 45(10), 3782-3787 (1997)
Steam volatile aroma constituents of roasted cocoa beans.
Van Praag M, et al.
Journal of Agricultural and Food Chemistry, 16(6), 1005-1008 (1968)
Justyna Aszyk et al.
Journal of chromatography. A, 1547, 86-98 (2018-03-15)
Many flavour compounds that are present in e-liquids for e-cigarettes are responsible for specific tastes and smoking sensations for users. Data concerning content and specific types of flavours is often limited and unknown to users. The aim of the research
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