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Merck

W321818

Sigma-Aldrich

反式-2-戊烯醛

≥95%, FG

别名:

(E)-2-戊烯醇, 2-乙基丙烯醛

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About This Item

线性分子式:
C2H5CH=CHCHO
CAS号:
分子量:
84.12
FEMA號碼:
3218
Beilstein:
1719742
EC號碼:
歐洲委員會號碼:
10375
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
5.102
NACRES:
NA.21

生物源

synthetic

品質等級

等級

FG
Halal
Kosher

法律遵循

EU Regulation 1334/2008 & 178/2002

化驗

≥95%

折射率

n20/D 1.440-1.446 (lit.)

bp

80-81 °C/160 mmHg (lit.)

密度

0.86 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

感官的

green; fruity; pungent

SMILES 字串

CC\C=C\C=O

InChI

1S/C5H8O/c1-2-3-4-5-6/h3-5H,2H2,1H3/b4-3+

InChI 密鑰

DTCCTIQRPGSLPT-ONEGZZNKSA-N

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一般說明

反式-2-戊烯醛是番茄,初榨橄榄油{11]和沙丁鱼中发现的一种挥发性香料。

包裝

玻璃瓶包装

象形圖

FlameExclamation mark

訊號詞

Danger

危險分類

Eye Irrit. 2 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3

標靶器官

Respiratory system

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 3

閃點(°F)

71.6 °F - closed cup

閃點(°C)

22 °C - closed cup

個人防護裝備

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


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Quantitative studies on origins of fresh tomato aroma volatiles.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 36(6), 1247-1250 (1988)
Cultivar influence on virgin olive (Olea europea L.) oil flavor based on aromatic compounds and sensorial profile
Tura D, et al.
Sci. Hortic., 118(2), 139-148 (2008)
Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
Ganeko N, et al.
Journal of Food Science, 73(1) (2008)
Takashi Inoue et al.
Cellular and molecular neurobiology, 30(1), 35-41 (2009-07-02)
Trans-2-Pentenal (pentenal), an alpha,beta-unsaturated aldehyde, induces increases in [Ca(2+)](i) in cultured neonatal rat trigeminal ganglion (TG) neurons. Since all pentenal-sensitive neurons responded to a specific TRPA1 agonist, allyl isothiocyanate (AITC) and neurons from TRPA1 knockouts failed to respond to pentenal
M Grootveld et al.
The Journal of clinical investigation, 101(6), 1210-1218 (1998-04-29)
Thermal stressing of polyunsaturated fatty acid (PUFA)- rich culinary oils according to routine frying or cooking practices generates high levels of cytotoxic aldehydic products (predominantly trans-2-alkenals, trans,trans-alka-2,4-dienals, cis,trans-alka-2, 4-dienals, and n-alkanals), species arising from the fragmentation of conjugated hydroperoxydiene precursors.

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