所有图片(1)
About This Item
线性分子式:
C2H5CH=CHCHO
CAS号:
分子量:
84.12
FEMA编号:
3218
Beilstein:
1719742
EC 号:
欧洲委员会编号:
10375
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
5.102
NACRES:
NA.21
性状检查:
green; fruity; pungent
等级:
FG
Halal
Kosher
Halal
Kosher
生物来源:
synthetic
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Halal
Kosher
管理合规性
EU Regulation 1334/2008 & 178/2002
方案
≥95%
折射率
n20/D 1.440-1.446 (lit.)
沸点
80-81 °C/160 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
性状检查
green; fruity; pungent
SMILES字符串
CC\C=C\C=O
InChI
1S/C5H8O/c1-2-3-4-5-6/h3-5H,2H2,1H3/b4-3+
InChI key
DTCCTIQRPGSLPT-ONEGZZNKSA-N
正在寻找类似产品? 访问 产品对比指南
一般描述
反式-2-戊烯醛是番茄，初榨橄榄油{11]和沙丁鱼中发现的一种挥发性香料。
包装
玻璃瓶包装
警示用语：
Danger
危险分类
Eye Irrit. 2 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
71.6 °F - closed cup
闪点(°C)
22 °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
Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
Ganeko N, et al.
Journal of Food Science, 73(1) (2008)
Cultivar influence on virgin olive (Olea europea L.) oil flavor based on aromatic compounds and sensorial profile
Tura D, et al.
Sci. Hortic., 118(2), 139-148 (2008)
Quantitative studies on origins of fresh tomato aroma volatiles.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 36(6), 1247-1250 (1988)
Takashi Inoue et al.
Cellular and molecular neurobiology, 30(1), 35-41 (2009-07-02)
Trans-2-Pentenal (pentenal), an alpha,beta-unsaturated aldehyde, induces increases in [Ca(2+)](i) in cultured neonatal rat trigeminal ganglion (TG) neurons. Since all pentenal-sensitive neurons responded to a specific TRPA1 agonist, allyl isothiocyanate (AITC) and neurons from TRPA1 knockouts failed to respond to pentenal
M Grootveld et al.
The Journal of clinical investigation, 101(6), 1210-1218 (1998-04-29)
Thermal stressing of polyunsaturated fatty acid (PUFA)- rich culinary oils according to routine frying or cooking practices generates high levels of cytotoxic aldehydic products (predominantly trans-2-alkenals, trans,trans-alka-2,4-dienals, cis,trans-alka-2, 4-dienals, and n-alkanals), species arising from the fragmentation of conjugated hydroperoxydiene precursors.
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系技术服务部门