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Merck
CN
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安全信息

W319406

Sigma-Aldrich

2-甲基-2-戊烯醛

≥97%, FG

别名:

2,4-dimethyl crotonaldehyde, 2-methylpent-2-enal

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About This Item

线性分子式:
C2H5CH=C(CH3)CHO
CAS号:
623-36-9
分子量:
98.14
FEMA编号:
3194
EC 号:
210-789-5
欧洲委员会编号:
2129
MDL编号:
MFCD00006978
UNSPSC代码:
12164502
PubChem化学物质编号:
24901544
Flavis编号:
5.090
NACRES:
NA.21
性状检查:
green; pungent; fruity
等级:
FG
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
食品过敏原:
no known allergens

生物来源

synthetic

质量水平

400

等级

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

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

方案

≥97%

折射率

n20/D 1.45 (lit.)

沸点

137-138 °C/765 mmHg (lit.)

密度

0.86 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

致敏芳香化合物

no known allergens

性状检查

green; pungent; fruity

SMILES字符串

[H]C(=O)\C(C)=C\CC

InChI

1S/C6H10O/c1-3-4-6(2)5-7/h4-5H,3H2,1-2H3/b6-4+

InChI key

IDEYZABHVQLHAF-GQCTYLIASA-N

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相关类别

一般描述

2-Methyl-2-pentenal has been identified as one of the major volatile flavor compounds in chive, caucas, onion and leek.

应用


  • Control of Panama disease of banana by intercropping with Chinese chive (Allium tuberosum Rottler): cultivar differences.: Investigates the use of intercropping strategies to manage soil-borne diseases in bananas, potentially involving volatile organic compounds like 2-methyl-2-pentenal to enhance plant resistance (Li et al., 2020).

警示用语：

Danger

危险分类

Acute Tox. 3 Inhalation - Aquatic Chronic 3 - Eye Dam. 1 - Flam. Liq. 3 - Skin Sens. 1

储存分类代码

3 - Flammable liquids

WGK

WGK 1

闪点(°F)

89.6 °F - closed cup

闪点(°C)

32 °C - closed cup

个人防护装备

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

法规信息

危险化学品

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBS4895
SHBS1203
SHBR8943
SHBQ5233
SHBQ1628

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Volatile flavor components of caucas
Nishimura H, et al.
Journal of Agricultural and Food Chemistry, 19(5), 992-994 (1971)
The volatile carbonyls and alcohols in the flavor substances of onion (Allium cepa).
Sp?re CG & Virtanen AI.
Acta Chemica Scandinavica, 15(6) (1961)
Volatiles from chives (Allium schoenoprasum).
Wahlroos O & Virtanen AI
Acta Chemica Scandinavica, 19(6). (1965)
Volatile flavor components of leek.
Schreyen L, et al.
Journal of Agricultural and Food Chemistry, 24(2), 336-341 (1976)

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