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Merck
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W278009

Sigma-Aldrich

反-2,顺-6-壬二烯醇

≥95%, stabilized, FCC, FG

别名:

(E,Z)-2,6-nonadien-1-ol, (E,Z)-cucumber alcohol, (E,Z)-violet leaf alcohol

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About This Item

线性分子式:
CH3CH2CH=CHCH2CH2CH=CHCH2OH
CAS号:
28069-72-9
分子量:
140.22
FEMA编号:
2780
EC 号:
248-816-8
欧洲委员会编号:
589
MDL编号:
MFCD00014055
UNSPSC代码:
12164502
PubChem化学物质编号:
24901322
Flavis编号:
2.231
NACRES:
NA.21
性状检查:
cucumber; green; leafy; violet
等级:
FG
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
食品过敏原:
no known allergens

生物来源

synthetic

质量水平

400

等级

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC

方案

≥95%

可能包含

~0.10% alpha-tocopherol, synthetic as stabilizer

组成

contains IFRA and EU1223/2009 restricted Benzyl Alcohol

折射率

n20/D 1.468 (lit.)

沸点

96-100 °C (lit.)

密度

0.873 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

benzyl alcohol

性状检查

cucumber; green; leafy; violet

SMILES字符串

[H]\C(CC)=C(/[H])CC\C([H])=C(/[H])CO

InChI

1S/C9H16O/c1-2-3-4-5-6-7-8-9-10/h3-4,7-8,10H,2,5-6,9H2,1H3/b4-3-,8-7+

InChI key

AMXYRHBJZOVHOL-ODYTWBPASA-N

相关类别

一般描述

trans-2,cis-6-nonadien-1-ol has been identified in the volatile fractions of fresh-cut honeydews and melons.

象形图

Exclamation mark
GHS07

警示用语：

Warning

危险声明

H315

危险分类

Skin Irrit. 2

储存分类代码

10 - Combustible liquids

WGK

WGK 2

闪点(°F)

203.0 °F - closed cup

闪点(°C)

95 °C - closed cup

个人防护装备

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBQ4663
SHBQ8296
SHBQ1000
SHBP6692
SHBN9697

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Characteristics of fresh-cut honeydew (Cucumis xmelo L.) available to processors in winter and summer and its quality maintenance by modified atmosphere packaging.
Bai J, et al.
Postharvest biology and technology, 28(3), 349-359 (2003)
Metabolomics in melon: a new opportunity for aroma analysis.
Allwood JW, et al.
Phytochemistry, 99, 61-72 (2014)
Ping Yang et al.
Journal of agricultural and food chemistry, 67(28), 7926-7934 (2019-06-30)
Black garlic is a new garlic product produced through fermentation of fresh garlic and is very popular in Asia countries due to its health benefits. Its key aroma-active compounds were characterized by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), gas chromatography-time-of-flight mass spectrometry
Xiao Yang et al.
Foods (Basel, Switzerland), 9(2) (2020-02-26)
Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS)

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