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180548

Sigma-Aldrich

2,4-Heptadienal

technical grade, 90%

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About This Item

Linear Formula:
C2H5CH=CHCH=CHCHO
CAS Number:
4313-03-5
Molecular Weight:
110.15
Beilstein:
1699244
EC Number:
224-328-0
MDL number:
MFCD00007005
UNSPSC Code:
12352100
PubChem Substance ID:
24850874
NACRES:
NA.22

grade

technical grade

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.

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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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
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
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
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
Brian J Kerr et al.
Journal of animal science, 98(12) (2020-12-10)
Three experiments were conducted to evaluate oil source and peroxidation status (experiment 1) or peroxidized soybean oil (SO; experiments 2 and 3) on growth performance, oxidative stress, and digestibility of dietary ether extract (EE). In experiment 1, palm oil (PO)
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