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Merck
모든 사진(1)

주요 문서

00931

Supelco

cis-4-Hepten-1-al

analytical standard

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About This Item

실험식(Hill 표기법):
C7H12O
CAS Number:
Molecular Weight:
112.17
Beilstein:
1902614
EC Number:
MDL number:
UNSPSC 코드:
41116107
PubChem Substance ID:
NACRES:
NA.24

Grade

analytical standard

Quality Level

분석

≥93.0% (GC)

기술

HPLC: suitable
gas chromatography (GC): suitable

refractive index

n20/D 1.434

bp

60 °C/25 mmHg (lit.)

density

0.850 g/mL at 20 °C (lit.)

응용 분야

cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care

형식

neat

SMILES string

CC\C=C/CCC=O

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

일반 설명

cis-4-Hepten-1-al is an odor active volatile compound, typically found in food products. It is also reported as a natural constituent of Hemiptera bugs. Its aroma is reminiscent of heptaldehyde.

애플리케이션

cis-4-Hepten-1-al may be used as an analytical standard for the determination of the analyte in fish products and Chinese traditional medicine by gas chromatography-mass spectrometry (GC-MS) and spectrophotometric techniques.

추천 제품

Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.

픽토그램

Flame

신호어

Warning

유해 및 위험 성명서

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

개인 보호 장비

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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시험 성적서(COA)

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문서 라이브러리 방문

Handbook of Flavor Ingredients: volume I
Handbook of Flavor Ingredients (2019)
GC/MS analysis of volatiles obtained by headspace solid-phase microextraction and simultaneous-distillation extraction from Rabdosia serra (Maxim.) Hara leaf and stem
Lin L, et al.
Food Chemistry, 136(2), 555-562 (2013)
Sylvie Eymard et al.
Journal of agricultural and food chemistry, 58(10), 6182-6189 (2010-04-29)
Fatty fish have been recognized as potential raw material for the production of surimi; however, they can easily oxidize. The ability of antioxidants added in the washing water to reduce oxidation during the washing and subsequent storage needs to be

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