(E,E)-2,4-Heptadienal

[Description]:

[Related Catalog]:

[ Density]:
0.9±0.1 g/cm3

[ Boiling Point ]:
177.4±9.0 °C at 760 mmHg

[ Molecular Formula ]:
C₇H₁₀O

[ Molecular Weight ]:
110.154

[ Flash Point ]:
65.6±0.0 °C

[ Exact Mass ]:
110.073166

[ PSA ]:
17.07000

[ LogP ]:
1.59

[ Vapour Pressure ]:
1.0±0.3 mmHg at 25°C

[ Index of Refraction ]:
1.453

[ Storage condition ]:
Refrigerator (+4°C)

[ Water Solubility ]:
INSOLUBLE

Click to get detail MSDS

[ Symbol ]:

GHS06

[ Signal Word ]:
Danger

[ Hazard Statements ]:
H302-H311-H315

[ Precautionary Statements ]:
P280-P312

[ Personal Protective Equipment ]:
Eyeshields;Faceshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter

[ Hazard Codes ]:
T:Toxic;

[ Risk Phrases ]:
R22;R24;R38

[ Safety Phrases ]:
S36/37-S45

[ RIDADR ]:
UN 2810 6.1/PG 3

[ WGK Germany ]:
3

[ Hazard Class ]:
6.1

[ HS Code ]:
2912190090

Click to get detail synthetic route

Precursor

DownStream

[ HS Code ]: 2912190090

[ Summary ]:
2912190090 acyclic aldehydes without other oxygen function。Supervision conditions:None。VAT:17.0%。Tax rebate rate:9.0%。MFN tariff:5.5%。General tariff:30.0%

Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production.

Molecules 20 , 10980-1016, (2015)

Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensi...

Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS.

J. Agric. Food Chem. 63 , 7499-510, (2015)

The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma inten...

Off-flavour masking of secondary lipid oxidation products by pea dextrin.

Food Chem. 169 , 492-8, (2014)

The aim of the present study was to evaluate the off-flavour masking potential of pea dextrin (PD) in emulsions rich in ω-3 and ω-6-fatty acids in comparison with maltodextrin (MD) and 2-hydroxypropyl...

More Articles