跳转至内容
Merck
CN

W321818

Sigma-Aldrich

反式-2-戊烯醛

≥95%, FG

登录查看公司和协议定价

别名:
(E)-2-戊烯醇, 2-乙基丙烯醛
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

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

检测方案

≥95%

折射率

n20/D 1.440-1.446 (lit.)

bp

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

象形图

FlameExclamation mark

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

WGK

WGK 3

闪点(°F)

closed cup

闪点(°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

分析证书(COA)

输入产品批号来搜索 分析证书(COA) 。批号可以在产品标签上"批“ (Lot或Batch)字后找到。

已有该产品?

在文件库中查找您最近购买产品的文档。

访问文档库

Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
Ganeko N, et al.
Journal of Food Science, 73(1) (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)
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)
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