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Key Documents

W328901

Sigma-Aldrich

cis-4-Heptenal

≥98%, stabilized, FCC, FG

Synonym(s):

(Z)-4-heptenal, N-propylidene butyraldehyde

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About This Item

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:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.085
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
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.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

fatty; green; vegetable

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

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.

Application


  • Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu.: This study explores the role of cis-4-Heptenal in the flavor formation during the fermentation of Mouding sufu, highlighting its importance in food chemistry and microbial interactions (Chen et al., 2023).

  • Kinetics studies of the gas-phase reactions of NO3 radicals with series of 1-alkenes, dienes, cycloalkenes, alkenols, and alkenals.: The paper discusses the reaction kinetics of cis-4-Heptenal with NO3 radicals, providing valuable data for atmospheric chemistry and the study of air pollutants (Zhao et al., 2011).


Biochem/physiol Actions

Taste at 20 ppm

Other Notes

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

pictograms

Flame

signalword

Warning

hcodes

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

105.8 °F - closed cup

flash_point_c

41 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Hept-cis-4-enal: Analysis and flavour contribution to fresh milk.
Bendall JG & Olney SD.
International dairy journal, 11(11), 855-864 (2001)
Role of lipids in flavors.
Forss DA.
Journal of Agricultural and Food Chemistry, 17(4), 681-685 (1969)
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)
Mosciano, G.
Perfumer & Flavorist, 26, 59-59 (2001)
Kathrin Vollmer et al.
Food chemistry, 345, 128786-128786 (2020-12-15)
The effects of single and twofold continuous pressure change technology (PCT) applications on the volatiles and sensory characteristics of pineapple juice were studied. Fresh and thermally pasteurised juices were additionally characterised. 128 volatiles were tentatively assigned in the four juices.

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