Company Name: |
BOC Sciences
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Tel: |
1-631-485-4226; 16314854226 |
Email: |
info@bocsci.com |
Products Intro: |
Product Name:2-heptenal CAS:2463-63-0
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Company Name: |
United States Biological
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Tel: |
800.520.3011 or 781.639.5092 |
Email: |
chemicals@usbio.net |
Products Intro: |
Product Name:trans-2-Heptenal CAS:2463-63-0
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| TRANS-2-HEPTENAL Basic information |
Product Name: | TRANS-2-HEPTENAL | Synonyms: | T2 HEPTENAL;TRANS-2-HEPTEN-1-AL;TIMTEC-BB SBB006612;butylacrolein;HEPT-2(TRANS)-ENAL;FEMA 3165;(E)-2-HEPTEN-1-AL;hept-2-enal | CAS: | 2463-63-0 | MF: | C7H12O | MW: | 112.17 | EINECS: | 219-563-0 | Product Categories: | | Mol File: | 2463-63-0.mol | |
| TRANS-2-HEPTENAL Chemical Properties |
Boiling point | 90-91 °C50 mm Hg(lit.) | density | 0.857 g/mL at 25 °C(lit.) | vapor density | >1 (vs air) | refractive index | n20/D 1.450(lit.) | FEMA | 3165 | TRANS-2-HEPTENAL | Fp | 128 °F | Odor | at 0.10 % in dipropylene glycol. green fatty | Odor Type | green | LogP | 2.11 | EPA Substance Registry System | 2-Heptenal (2463-63-0) |
| TRANS-2-HEPTENAL Usage And Synthesis |
Description | 2-Heptenal has a pungent green somewhat fatty odor, pleasant only
on extreme dilution. May be prepared by oxidation of butylallyl alcohol. | Chemical Properties | 2-Heptenal has a pungent green somewhat fatty odor, pleasant only on extreme dilution. | Occurrence | Reported found in soybean oil, potato chips, cranberry, raisin, strawberry, asparagus, peas, tomato, Russian cheeses, butter, caviar, fatty fsh, roasted turkey, cooked beef, cured pork, pork fat and liver, cognac, flberts, pecans, peanuts, soy- bean, beans, mango, walnut, unprocessed rice, malt, wort and lingonberry | Definition | ChEBI: An enal consisting of hept-2-ene having an oxo group at the 1-position. | Preparation | By oxidation of butylallyl alcohol. | Aroma threshold values | Detection: 13 to 51 ppb. | Taste threshold values | Taste characteristics at 4 ppm: intense green, sweet, fresh fruity apple-skin nuances. |
| TRANS-2-HEPTENAL Preparation Products And Raw materials |
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