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Merck

W316504

trans-2-Heptenal

≥95%, stabilized, FG

Synonym(s):

(E)-2-Heptenal

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About This Item

Linear Formula:
CH3(CH2)3CH=CHCHO
CAS Number:
Molecular Weight:
112.17
FEMA Number:
3165
Council of Europe no.:
730
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.150
EC Number:
242-608-0
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1700822
Organoleptic:
apple; fatty; green; green; spicy
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

grade

FG, Halal, Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 110

vapor density

>1 (vs air)

assay

≥95%

contains

alpha-tocopherol, synthetic as stabilizer

refractive index

n20/D 1.450 (lit.)

bp

90-91 °C/50 mmHg (lit.)

density

0.857 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

apple; fatty; green; green; spicy

SMILES string

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

InChI

1S/C7H12O/c1-2-3-4-5-6-7-8/h5-7H,2-4H2,1H3/b6-5+

InChI key

NDFKTBCGKNOHPJ-AATRIKPKSA-N

General description

trans-2-Heptenal is a volatile flavor constituent identified in heated butter and tomato.

Application


  • Studies on the reaction of trans-2-heptenal with peanut proteins: This research examines the interactions between trans-2-heptenal and peanut proteins, providing significant insights into food chemistry and the stability of flavor compounds in food products. The study reveals potential implications for biochemists interested in food allergenicity and protein-aldehyde interactions (Globisch et al., 2014).

  • An experimental study of the gas-phase reactions of NO3 radicals with a series of unsaturated aldehydes: trans-2-hexenal, trans-2-heptenal, and trans-2-octenal: This paper explores the reactivity of trans-2-heptenal with NO3 radicals in the gas phase, contributing to a better understanding of atmospheric chemistry and the environmental behavior of volatile organic compounds. Such information is crucial for biochemists studying the environmental impacts of organic compounds (Kerdouci et al., 2012).



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pictograms

FlameSkull and crossbones

signalword

Danger

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Flam. Liq. 3 - Skin Sens. 1

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

123.8 °F - closed cup

flash_point_c

51 °C - closed cup

ppe

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



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Identification of loci affecting flavour volatile emissions in tomato fruits.
Tieman DM, et al.
Journal of Experimental Botany, 57(4), 887-896 (2006)
Charlotte L Steffensen et al.
Journal of agricultural and food chemistry, 50(25), 7392-7395 (2002-11-28)
In the present study, the aldehyde-induced pro-oxidative activity of xanthine oxidase was followed in an accelerated raw milk system using spin-trap electron spin resonance (ESR) spectroscopy. The aldehydes acetaldehyde, propanal, hexanal, trans-2-hexenal, trans-2-heptenal, trans-2-nonenal, and 3-methyl-2-butenal were all found to
Isolation and identification of headspace volatiles formed in heated butter.
Lee SR, et al.
Journal of Agricultural and Food Chemistry, 39(11), 1972-1975 (1991)