W328901

cis-4-Heptenal

≥98%, stabilized, FCC, FG

• Synonym(s): (Z)-4-heptenal, N-propylidene butyraldehyde
• Linear Formula: CH₃CH₂CH=CHCH₂CH₂CHO
• CAS Number: 6728-31-0
• Molecular Weight: 112.17
• FEMA Number: 3289
• Beilstein: 1902614
• EC Number: 229-779-7
• Council of Europe no.: 2124
• MDL number: MFCD00014682
• UNSPSC Code: 12164502
• PubChem Substance ID: 24901613
• Flavis number: 5.085
• NACRES: NA.21

Properties

• biological source: synthetic
• Quality Level: 400
• grade: FG; Fragrance grade; Halal; Kosher
• Agency: follows IFRA guidelines
• reg. compliance: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 172.515
• Assay: ≥98%
• contains: α-tocopherol, synthetic as stabilizer
• refractive index: n20/D 1.434 (lit.)
• density: 0.847 g/mL at 25 °C (lit.)
• application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• food allergen: no known allergens
• fragrance allergen: no known allergens
• Organoleptic: fatty; green; vegetable
• SMILES string: [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-
• InChI key: VVGOCOMZRGWHPI-ARJAWSKDSA-N

Description

General description

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).

Biochem/physiol Actions

Taste at 20 ppm

Other Notes

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

Safety Information

• Pictograms: GHS02
• Signal Word: Warning
• Hazard Statements: H226
• Precautionary Statements: P210 - P233 - P240 - P241 - P242 - P243
• Hazard Classifications: Flam. Liq. 3
• Storage Class Code: 3 - Flammable liquids
• WGK: WGK 3
• Flash Point(F): 105.8 °F - closed cup
• Flash Point(C): 41 °C - closed cup
• Personal Protective Equipment: dust mask type N95 (US), Eyeshields, Gloves