Skip to Content
Merck
All Photos(1)

Documents

W342300

Sigma-Aldrich

trans-2-Undecenal

≥95%, stabilized, FG

Synonym(s):

(E)-2-Undecenal

Sign Into View Organizational & Contract Pricing


About This Item

Linear Formula:
CH3(CH2)7CH=CHCHO
CAS Number:
Molecular Weight:
168.28
FEMA Number:
3423
EC Number:
Council of Europe no.:
11827
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.184
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

Assay

≥95%

may contain

<0.50% alpha-tocopherol, synthetic as stabilizer

impurities

0.1-3.5% cis-2-undecenal

refractive index

n20/D 1.457 (lit.)

bp

115 °C/10 mmHg (lit.)

density

0.849 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

orange; citrus; fruity

SMILES string

[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 key

PANBRUWVURLWGY-MDZDMXLPSA-N

General description

trans-2-undecenal is mainly formed due to the oxidation of triolein while heating. It occurs naturally in coriander, fresh red pepper and watermelon.

Pictograms

Environment

Signal Word

Warning

Hazard Statements

Precautionary Statements

Hazard Classifications

Aquatic Acute 1

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

235.4 °F

Flash Point(C)

113 °C


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

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)
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)
Composition of coriander leaf volatiles.
Potter TL & Fagerson IS.
Journal of Agricultural and Food Chemistry, 38(11), 2054-2056 (1990)
Identification of some volatile compounds from Citrullus vulgaris.
Kemp TR.
Phytochemistry, 14(12), 2637-2638 (1975)
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

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service