fema 3766

[ Density]:
0.855g/cm3

[ Boiling Point ]:
203.3ºC at 760mmHg

[ Molecular Formula ]:
C₉H₁₄O

[ Molecular Weight ]:
138.20700

[ Flash Point ]:
82.8ºC

[ Exact Mass ]:
138.10400

[ PSA ]:
17.07000

[ LogP ]:
2.48790

[ Vapour Pressure ]:
0.28mmHg at 25°C

[ Index of Refraction ]:
1.457

[ Storage condition ]:
0-6°C

Click to get detail MSDS

[ Hazard Codes ]:
F

[ Safety Phrases ]:
24/25

[ WGK Germany ]:
3

[ RTECS ]:
RA5391720

Click to get detail synthetic route

Precursor

DownStream

Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors.

J. Agric. Food Chem. 52(6) , 1635-41, (2004)

The volatiles (E,Z)-2,6-nonadienal, 1-penten-3-one, (Z)-4-heptenal, and (E,E)-2,4-heptadienal were added to milk containing 1.5% fat according to a central composite design, to evaluate the individual...

Genotoxic effects of the alpha, beta-unsaturated aldehydes 2-trans-butenal, 2-trans-hexenal and 2-trans, 6-cis-nonadienal.

Mutat. Res. 335(3) , 259-65, (1995)

The genotoxic effects of the 2-alkenals crotonaldehyde, 2-trans-hexenal and 2-trans-6-cis-nonadienal were studied by cytogenetic methods, analyzing frequencies of sister-chromatid-exchanges, numerical...

Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation.

J. Agric. Food Chem. 50(23) , 6835-40, (2002)

An investigation on the odor-active compounds of wholemeal (WWF) and white wheat flour (WF 550) by aroma extract dilution analysis (AEDA) and by quantitative studies using stable isotope dilution assa...

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