추천 제품
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.
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
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
Food Chemistry, 136(2), 555-562 (2013)
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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