180548
2,4-Heptadienal
technical grade, 90%
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About This Item
Linear Formula:
C2H5CH=CHCH=CHCHO
CAS Number:
Molecular Weight:
110.15
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
224-328-0
Beilstein/REAXYS Number:
1699244
MDL number:
Assay:
90%
Form:
liquid
grade
technical grade
Quality Level
assay
90%
form
liquid
refractive index
n20/D 1.534 (lit.)
bp
84-84.5 °C (lit.)
density
0.881 g/mL at 25 °C (lit.)
functional group
aldehyde
storage temp.
2-8°C
SMILES string
CC\C=C\C=C\C=O
InChI
1S/C7H10O/c1-2-3-4-5-6-7-8/h3-7H,2H2,1H3/b4-3+,6-5+
InChI key
SATICYYAWWYRAM-VNKDHWASSA-N
General description
2,4-Heptadienal is a specific marker of oxidative rancidity. It is also a potential algal metabolite.
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Skin Irrit. 2
Storage Class
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
wgk
WGK 3
flash_point_f
143.6 °F - closed cup
flash_point_c
62 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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Charles Vidoudez et al.
Marine drugs, 9(4), 500-513 (2011-07-07)
Polyunsaturated aldehydes (PUA) are supposed to play critical roles in chemically-mediated plankton interactions. Laboratory studies suggest that they act as mediators of chemical defense and chemical communication. PUA are oxylipins containing an α,β,γ,δ-unsaturated aldehyde structure element and are mainly found
Brian J Kerr et al.
Journal of animal science, 98(12) (2020-12-10)
Three experiments were conducted to evaluate oil source and peroxidation status (experiment 1) or peroxidized soybean oil (SO; experiments 2 and 3) on growth performance, oxidative stress, and digestibility of dietary ether extract (EE). In experiment 1, palm oil (PO)
Ai Suzuki-Iwashima et al.
Food chemistry, 334, 127588-127588 (2020-07-30)
A mixture of sphingoid bases (SPGs) was prepared from butter serum, a by-product of anhydrous milk fat production. The mixture comprised seven types of SPGs with C16 to C19 alkyl chains. These milk SPGs inhibited the oxidation of fish oil