W328901

Sigma-Aldrich

cis-4-Heptenal

≥98%, stabilized, FCC, FG

Linear Formula:
CH3CH2CH=CHCH2CH2CHO
CAS Number:
Molecular Weight:
112.17
FEMA Number:
3289
Beilstein/REAXYS Number:
1902614
EC Number:
Council of Europe no.:
2124
MDL number:
PubChem Substance ID:
Flavis number:
5.085
NACRES:
NA.21

Quality Level

biological source

synthetic

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515

assay

≥98%

contains

α-tocopherol, synthetic as stabilizer

refractive index

n20/D 1.434 (lit.)

density

0.847 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

fatty; green; vegetable

food allergen

no known allergens

SMILES string

[H]C(=O)CC\C=C/CC

InChI

1S/C7H12O/c1-2-3-4-5-6-7-8/h3-4,7H,2,5-6H2,1H3/b4-3-

InChI key

VVGOCOMZRGWHPI-ARJAWSKDSA-N

Related Categories

General description

cis-4-Heptenal is one of the major carbonyl compounds found in oxidized lipid materials. It occurs in dairy products and seafood. cis-4-Heptenal has also been associated with the off-flavors in fish oil.

Biochem/physiol Actions

Taste at 20 ppm

Other Notes

Natural occurrence: Butter, dried bonito, fish, krill, milk, boiled potato, peppermint, Scotch, spearmint, wheat bread.
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Pictograms

Flame

Signal Word

Warning

Hazard Statements

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

UN 1989C 3 / PGIII

WGK Germany

WGK 3

Flash Point(F)

105.8 °F - closed cup

Flash Point(C)

41 °C - closed cup

Role of lipids in flavors.
Forss DA.
Journal of Agricultural and Food Chemistry, 17(4), 681-685 (1969)
Hept-cis-4-enal: Analysis and flavour contribution to fresh milk.
Bendall JG & Olney SD.
International dairy journal, 11(11), 855-864 (2001)
Mosciano, G.
Perfumer & Flavorist, 26, 59-59 (2001)
Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage
Hartvigsen K, et al.
Journal of Agricultural and Food Chemistry, 48(10), 4858-4867 (2000)
José A Piornos et al.
Food research international (Ottawa, Ont.), 123, 317-326 (2019-07-10)
Detection thresholds are used routinely to determine the odour-active compounds in foods. The composition of a food matrix, such as hydrophobicity or solids content, has an impact on the release of flavour compounds, and thus on thresholds. In the case...

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