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关于此项目
线性分子式:
C2H5CH=CHCHO
化学文摘社编号:
分子量:
84.12
FEMA Number:
3218
Council of Europe no.:
10375
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.102
EC Number:
216-414-1
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1719742
Organoleptic:
green; fruity; pungent
Grade:
Kosher, FG, Halal
Biological source:
synthetic
Food allergen:
no known allergens
biological source
synthetic
grade
Kosher, FG, Halal
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
≥95%
refractive index
n20/D 1.440-1.446 (lit.)
bp
80-81 °C/160 mmHg (lit.)
density
0.86 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
green; fruity; pungent
SMILES string
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
General description
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。
Packaging
玻璃瓶包装
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signalword
Danger
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
71.6 °F - closed cup
flash_point_c
22 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
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)
Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
Ganeko N, et al.
Journal of Food Science, 73(1) (2008)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W321818-1KG-K | 04061837835490 |
| W321818-25G-K | 04061837528255 |
| W321818-100G-K | 04061837835483 |
| W321818-SAMPLE-K | 04061837835506 |

