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重要文件

W342300

Sigma-Aldrich

反-2-十一碳烯醛

≥95%, stabilized, FG

同義詞:

(E)-2-Undecenal

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About This Item

線性公式:
CH3(CH2)7CH=CHCHO
CAS號碼:
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
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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.[1] It occurs naturally in coriander[2], fresh red pepper[3] and watermelon.[4]

象形圖

Environment

訊號詞

Warning

危險聲明

防範說明

危險分類

Aquatic Acute 1

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 3

閃點(°F)

235.4 °F

閃點(°C)

113 °C


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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)
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)
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
Identification of some volatile compounds from Citrullus vulgaris.
Kemp TR.
Phytochemistry, 14(12), 2637-2638 (1975)

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