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Merck
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文件

W278009

Sigma-Aldrich

反-2,顺-6-壬二烯醇

≥95%, stabilized, FCC, FG

同義詞:

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

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About This Item

線性公式:
CH3CH2CH=CHCH2CH2CH=CHCH2OH
CAS號碼:
28069-72-9
分子量：:
140.22
FEMA號碼:
2780
EC號碼:
248-816-8
歐洲委員會號碼:
589
MDL號碼:
MFCD00014055
分類程式碼代碼:
12164502
PubChem物質ID:
24901322
Flavis號碼:
2.231
NACRES:
NA.21

生物源

synthetic

品質等級

400

等級

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

法律遵循

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

化驗

≥95%

可能包含

~0.10% alpha-tocopherol, synthetic as stabilizer

成份

contains IFRA and EU1223/2009 restricted Benzyl Alcohol

折射率

n20/D 1.468 (lit.)

bp

96-100 °C (lit.)

密度

0.873 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

香料過敏原

benzyl alcohol

感官的

cucumber; green; leafy; violet

SMILES 字串

[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 密鑰

AMXYRHBJZOVHOL-ODYTWBPASA-N

相關類別

一般說明

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

象形圖

Exclamation mark
GHS07

訊號詞

Warning

危險聲明

H315

危險分類

Skin Irrit. 2

儲存類別代碼

10 - Combustible liquids

水污染物質分類（WGK）

WGK 2

閃點（°F）

203.0 °F - closed cup

閃點（°C）

95 °C - closed cup

個人防護裝備

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

分析證明 (COA)

輸入產品批次/批號來搜索 分析證明 (COA)。在產品’s標籤上找到批次和批號，寫有 ‘Lot’或‘Batch’.。

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存取文件庫

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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