所有图片(1)
About This Item
线性分子式:
CH3(CH2)7CH=CHCHO
CAS号:
分子量:
168.28
FEMA编号:
3423
EC 号:
欧洲委员会编号:
11827
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
5.184
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%
可能包含
<0.50% alpha-tocopherol, synthetic as stabilizer
杂质
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.)
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
orange; citrus; fruity
SMILES字符串
[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 key
PANBRUWVURLWGY-MDZDMXLPSA-N
一般描述
trans-2-undecenal is mainly formed due to the oxidation of triolein while heating. It occurs naturally in coriander, fresh red pepper and watermelon.
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)
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)
Identification of some volatile compounds from Citrullus vulgaris.
Kemp TR.
Phytochemistry, 14(12), 2637-2638 (1975)
Composition of coriander leaf volatiles.
Potter TL & Fagerson IS.
Journal of Agricultural and Food Chemistry, 38(11), 2054-2056 (1990)
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
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