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Merck

W340618

Sigma-Aldrich

2-异丙基-5-甲基-2-己烯醛

≥95%, stabilized, FG

别名:

5-methyl-2-propan-2-ylhex-2-enal, Isodihydrolavandulal

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W340618-SAMPLE-K
$97.40
100 G
$146.00
1 KG
$810.00

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W340618-SAMPLE-K
$97.40
100 G
$146.00
1 KG
$810.00

About This Item

线性分子式:
(CH3)2CHCH2CH=C[CH(CH3)2]CHO
CAS号:
分子量:
154.25
FEMA编号:
3406
EC 号:
欧洲委员会编号:
10361
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
5.107
NACRES:
NA.21

$97.40


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生物来源

synthetic

质量水平

等级

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

管理合规性

EU Regulation 1334/2008 & 178/2002

方案

≥95%

包含

α-tocopherol as stabilizer

折射率

n20/D 1.452 (lit.)

沸点

189 °C (lit.)

密度

0.845 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

性状检查

green; lavender; woody; herbaceous

SMILES字符串

[H]C(=O)C(=CCC(C)C)C(C)C

InChI

1S/C10H18O/c1-8(2)5-6-10(7-11)9(3)4/h6-9H,5H2,1-4H3

InChI key

IOLQAHFPDADCHJ-UHFFFAOYSA-N

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一般描述

2-Isopropyl-5-methyl-2-hexenal is a volatile aroma constituent of malted barley[1] and roasted coffee beans.[2] It can be formed via Maillard reaction between leucine and 3-methylbutanal.[3]

象形图

Exclamation mark

警示用语:

Warning

危险声明

危险分类

Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1

储存分类代码

10 - Combustible liquids

WGK

WGK 2

闪点(°F)

145.4 °F - closed cup

闪点(°C)

63 °C - closed cup

个人防护装备

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


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Compounds contributing to the characteristic aroma of malted barley.
Beal AD & Mottram DS.
Journal of Agricultural and Food Chemistry, 42(12), 2880-2884 (1994)
Effects of pH, temperature, and reactant molar ratio on L-leucine and D-glucose Maillard browning reaction in an aqueous system.
Renn PT & Sathe SK
Journal of Agricultural and Food Chemistry, 45(10), 3782-3787 (1997)
Steam volatile aroma constituents of roasted cocoa beans.
Van Praag M, et al.
Journal of Agricultural and Food Chemistry, 16(6), 1005-1008 (1968)
Justyna Aszyk et al.
Journal of chromatography. A, 1547, 86-98 (2018-03-15)
Many flavour compounds that are present in e-liquids for e-cigarettes are responsible for specific tastes and smoking sensations for users. Data concerning content and specific types of flavours is often limited and unknown to users. The aim of the research

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