所有图片(1)
About This Item
线性分子式:
CH3(CH2)7CH=CHCHO
CAS号:
分子量:
168.28
FEMA號碼:
3423
EC號碼:
歐洲委員會號碼:
11827
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
5.184
NACRES:
NA.21
感官的:
orange; citrus; fruity
等級:
FG
Halal
Kosher
Halal
Kosher
生物源:
synthetic
食物過敏原:
no known allergens
推荐产品
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%
可能包含
<0.50% alpha-tocopherol, synthetic as stabilizer
雜質
0.1-3.5% cis-2-undecenal
折射率
n20/D 1.457 (lit.)
bp
115 °C/10 mmHg (lit.)
密度
0.849 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
orange; citrus; fruity
SMILES 字串
[H]C(=O)\C([H])=C(/[H])CCCCCCCC
InChI
1S/C11H20O/c1-2-3-4-5-6-7-8-9-10-11-12/h9-11H,2-8H2,1H3/b10-9+
InChI 密鑰
PANBRUWVURLWGY-MDZDMXLPSA-N
一般說明
trans-2-undecenal is mainly formed due to the oxidation of triolein while heating. It occurs naturally in coriander, fresh red pepper and watermelon.
其他客户在看
Identification of some volatile compounds from Citrullus vulgaris.
Kemp TR.
Phytochemistry, 14(12), 2637-2638 (1975)
Quantitation of volatile compounds in heated triolein by static headspace capillary gas chromatography/infrared spectroscopy-mass spectrometry.
Mahungu SM, et al.
Journal of the American Oil Chemists' Society, 71(4), 453-455 (1994)
Volatiles of fresh and commercial sweet red pepper pastes: processing methods and microwave assisted extraction
Gogus F, et al.
International journal of food properties, 18(8), 1625-1634 (2015)
Composition of coriander leaf volatiles.
Potter TL & Fagerson IS.
Journal of Agricultural and Food Chemistry, 38(11), 2054-2056 (1990)
Jie Sun et al.
Food chemistry, 338, 127838-127838 (2020-08-22)
The potent aroma compounds in butter from four kinds of Chinese butter hotpot seasoning were first investigated by analyzing the isolates from solid-phase microextraction. A total of 49 aroma compounds were identified, and 23 of them were highly correlated with
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