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00931

Supelco

cis-4-Hepten-1-al

analytical standard

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About This Item

Empirical Formula (Hill Notation):
C7H12O
CAS Number:
Molecular Weight:
112.17
Beilstein/REAXYS Number:
1902614
EC Number:
MDL number:
UNSPSC Code:
41116107
PubChem Substance ID:
NACRES:
NA.24

grade

analytical standard

Quality Level

assay

≥93.0% (GC)

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

refractive index

n20/D 1.434

bp

60 °C/25 mmHg (lit.)

density

0.850 g/mL at 20 °C (lit.)

application(s)

cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care

format

neat

SMILES string

CC\C=C/CCC=O

InChI

1S/C7H12O/c1-2-3-4-5-6-7-8/h3-4,7H,2,5-6H2,1H3/b4-3-

InChI key

VVGOCOMZRGWHPI-ARJAWSKDSA-N

General description

cis-4-Hepten-1-al is an odor active volatile compound, typically found in food products. It is also reported as a natural constituent of Hemiptera bugs. Its aroma is reminiscent of heptaldehyde.

Application

cis-4-Hepten-1-al may be used as an analytical standard for the determination of the analyte in fish products and Chinese traditional medicine by gas chromatography-mass spectrometry (GC-MS) and spectrophotometric techniques.

Recommended products

Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.

pictograms

Flame

signalword

Warning

hcodes

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

105.8 °F - closed cup

flash_point_c

41 °C - closed cup

ppe

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


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Sylvie Eymard et al.
Journal of agricultural and food chemistry, 58(10), 6182-6189 (2010-04-29)
Fatty fish have been recognized as potential raw material for the production of surimi; however, they can easily oxidize. The ability of antioxidants added in the washing water to reduce oxidation during the washing and subsequent storage needs to be
GC/MS analysis of volatiles obtained by headspace solid-phase microextraction and simultaneous-distillation extraction from Rabdosia serra (Maxim.) Hara leaf and stem
Lin L, et al.
Food Chemistry, 136(2), 555-562 (2013)
Handbook of Flavor Ingredients: volume I
Handbook of Flavor Ingredients (2019)

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