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D7384

癸醛

Name: 癸醛
Brand: SIGMA

≥98% (GC), liquid

别名:

十碳酸醛, 羊蜡醛

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关于此项目

线性分子式:

CH₃(CH₂)₈CHO

化学文摘社编号:

112-31-2

分子量:

156.27

UNSPSC Code:

12164502

NACRES:

NA.25

PubChem Substance ID:

24894127

EC Number:

203-957-4

Beilstein/REAXYS Number:

1362530

MDL number:

MFCD00007031

Assay:

≥98% (GC)

Form:

liquid

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属性

vapor density

>1 (vs air)

Quality Level

100

vapor pressure

~0.15 mmHg ( 20 °C)

assay

≥98% (GC)

form

liquid

color

clear colorless

refractive index

n20/D 1.428 (lit.)

bp

207-209 °C (lit.)

density

0.83 g/mL at 20 °C, 0.83 g/mL at 25 °C (lit.)

storage temp.

2-8°C

SMILES string

[H]C(=O)CCCCCCCCC

InChI

1S/C10H20O/c1-2-3-4-5-6-7-8-9-10-11/h10H,2-9H2,1H3

InChI key

KSMVZQYAVGTKIV-UHFFFAOYSA-N

说明

Application

The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis.：探讨优化加工条件如何增强绿茶中的花样香气，其中癸醛是关键的一种芳香物质。涉及风味化学和生物化学(Wang et al., 2024)。

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pictograms

GHS07

signalword

Warning

存储类别

10 - Combustible liquids

flash_point_f

181.4 °F - closed cup

flash_point_c

83 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

hcodes

H319

pcodes

P264 - P280 - P305 + P351 + P338 - P337 + P313

Hazard Classifications

Eye Irrit. 2

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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实验方案

GC Analysis of Sweet Orange Essential Oil on SLB®-5ms (10 m x 0.10 mm I.D., 0.10 µm), Fast GC Analysis

-β-Farnesene; α-Huµlene; Germacrene D; (+)-Valencene; Bicyclogermacrene; (+)-δ-Cadinene

Flavor authenticity studies by (2)h/(1)h ratio determination using on-line gas chromatography pyrolysis isotope ratio mass spectrometry.

K Hör et al.

Journal of agricultural and food chemistry, 49(1), 21-25 (2001-02-15)

Based on (2)H/(1)H ratio measurements of commercial synthetic and "natural" references, the recently developed on-line gas chromatography pyrolysis isotope ratio mass spectrometry (HRGC-P-IRMS) technique was used to determine the delta(2)H(SMOW) values of the flavor compounds decanal, linalool, and linalyl acetate

Effects of volatile aldehydes from Aspergillus-resistant varieties of corn on Aspergillus parasiticus growth and aflatoxin biosynthesis.

M S Wright et al.

Toxicon : official journal of the International Society on Toxinology, 38(9), 1215-1223 (2000-03-29)

The fungi Aspergillus flavus and Aspergillus parasiticus produce a potent class of hepatocarcinogens known as aflatoxins. Corn-derived volatile compounds have been previously found to affect growth and aflatoxin production in A. flavus. In this study, the effects on A. parasiticus

Modelling the effect of oil/fat content in food systems on flavour absorption by LLDPE.

M Dekker et al.

Food additives and contaminants, 20(2), 180-185 (2003-03-08)

One of the phenomena in food-packaging interactions is flavour absorption. Absorption of flavour compounds from food products into food-packaging materials can result in loss of flavour compounds or an unbalance in the flavour profile changing a product's quality. The food

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全球贸易项目编号

货号	GTIN
D7384-25G	04061833588451
D7384-100G	04061833588444