Henan Tianfu Chemical Co., Ltd.

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Henan Tianfu Chemical Co., Ltd.

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4313-03-5 trans,trans-2,4-Heptadienal

4313-03-5 trans,trans-2,4-Heptadienal CAS NO.4313-03-5

  • FOB Price: USD: 500.00-500.00 /Kilogram Get Latest Price
  • Min.Order: 1 Kilogram
  • Payment Terms: L/C,T/T
  • Available Specifications:

    A(10-15)Kilogram

  • Product Details

Keywords

  • 4313-03-5 trans,trans-2,4-Heptadienal
  • 4313-03-5 trans,trans-2,4-Heptadienal
  • 4313-03-5 trans,trans-2,4-Heptadienal

Quick Details

  • ProName: 4313-03-5 trans,trans-2,4-Heptadienal
  • CasNo: 4313-03-5
  • Molecular Formula: C7H10O
  • Appearance: liquid
  • Application: Organic Chemicals
  • DeliveryTime: according to client's demand quantity
  • PackAge: as requested
  • Port: SHANGHAI
  • ProductionCapacity: 100 Metric Ton/Day
  • Purity: 99%
  • Storage: room temperature
  • Transportation: by sea
  • LimitNum: 1 Kilogram
  • Heavy metal: 10ppm
  • Grade: Industrial Grade,Pharma Grade
  • Transportation: LCL

Superiority

Product Name: trans,trans-2,4-Heptadienal
Synonyms: TRANS-2,TRANS-4-HEPTADIEN-1-AL;TRANS-2-TRANS-4-HEPTADIENAL;TRANS,TRANS-2,4-HEPTADIEN-1-AL;TRANS,TRANS-2,4-HEPTADIENAL;(2E,4E)-2,4-Heptadienal;(E)-2,(E)-4- heptadienal;(E,E)-2,4-Heptadien-1-al;(E,E)-2,4-Heptadienal
CAS: 4313-03-5
MF: C7H10O
MW: 110.15
EINECS: 224-328-0
Product Categories: Aldehydes;C7;Carbonyl Compounds;API intermediates;aldehyde Flavor;C7Volatiles/ Semivolatiles;E-L;Alpha Sort
Mol File: 4313-03-5.mol

trans,trans-2,4-Heptadienal Chemical Properties
Melting point  84.5 °C
Boiling point  84-84.5 °C(lit.)
density  0.881 g/mL at 25 °C(lit.)
FEMA  3164 | (2E,4E)-HEPTADIENAL
refractive index  n20/D 1.534(lit.)
Fp  150 °F
storage temp.  Refrigerator (+4°C)
Water Solubility  INSOLUBLE
JECFA Number 1179
BRN  1699244
CAS DataBase Reference 4313-03-5(CAS DataBase Reference)
NIST Chemistry Reference 2,4-Heptadienal, (E,E)-(4313-03-5)
EPA Substance Registry System 2,4-Heptadienal, (2E,4E)- (4313-03-5)
Safety Information
Hazard Codes  T,Xi
Risk Statements  22-24-38
Safety Statements  36/37-45
RIDADR  UN 2810 6.1/PG 3
WGK Germany  3
F  10-23
Hazard Note  Irritant
HazardClass  6.1
PackingGroup  III

trans,trans-2,4-Heptadienal Usage And Synthesis
Description 2,4-Heptadienal retards or prevents the development of "off-flavors" in auto-oxidizing fats and oils. May be prepared by reduction with LiAlH4 of the dienoic acid prepared by the Doebner synthesis, followed by oxidation with Mn02 of the resulting dienol to the corresponding dienol; by the method of Marshall and Whiting.
Chemical Properties 2,4-Heptadienal has a fatty, green odor In auto-oxidizing fats and oils, it retards or prevents the development of “off-favors ”.
Chemical Properties clear yellow liquid
Occurrence Reported found as a volatile component in boiled chicken, in peas by enzymatic formation from lipids, as the odorous component in Vaccinium macrocarpon; additional products in which 2,4-heptadienal has been reportedly identifed include soybean oil, black-tea aroma (trans- and cis-form); bilberry aroma (Vaccinium myrtillus); frozen peas, sunfower oil, autooxidized lard, salted salmon, sturgeon caviar and salmon roe; the trans,trans-form has been reported found among the volatile favor components of potato chips and tomato Also reported found in natural sources including cranberry, guava, melon, blackberry, avocado, cabbage, raw or cooked potato, tomato, butter, lean fsh, smoked fsh, chicken fat, cooked chicken, beef fat, tea, cooked beef, lamb and pork, peanut oil, peanut butter, mango, caulifower, broccoli, tamarind, fgs, corn tortillas, lemon balm, oysters, crayfsh, clams, mate and Virginia tobacco

Details

Product Name: trans,trans-2,4-Heptadienal
Synonyms: TRANS-2,TRANS-4-HEPTADIEN-1-AL;TRANS-2-TRANS-4-HEPTADIENAL;TRANS,TRANS-2,4-HEPTADIEN-1-AL;TRANS,TRANS-2,4-HEPTADIENAL;(2E,4E)-2,4-Heptadienal;(E)-2,(E)-4- heptadienal;(E,E)-2,4-Heptadien-1-al;(E,E)-2,4-Heptadienal
CAS: 4313-03-5
MF: C7H10O
MW: 110.15
EINECS: 224-328-0
Product Categories: Aldehydes;C7;Carbonyl Compounds;API intermediates;aldehyde Flavor;C7Volatiles/ Semivolatiles;E-L;Alpha Sort
Mol File: 4313-03-5.mol

trans,trans-2,4-Heptadienal Chemical Properties
Melting point  84.5 °C
Boiling point  84-84.5 °C(lit.)
density  0.881 g/mL at 25 °C(lit.)
FEMA  3164 | (2E,4E)-HEPTADIENAL
refractive index  n20/D 1.534(lit.)
Fp  150 °F
storage temp.  Refrigerator (+4°C)
Water Solubility  INSOLUBLE
JECFA Number 1179
BRN  1699244
CAS DataBase Reference 4313-03-5(CAS DataBase Reference)
NIST Chemistry Reference 2,4-Heptadienal, (E,E)-(4313-03-5)
EPA Substance Registry System 2,4-Heptadienal, (2E,4E)- (4313-03-5)
Safety Information
Hazard Codes  T,Xi
Risk Statements  22-24-38
Safety Statements  36/37-45
RIDADR  UN 2810 6.1/PG 3
WGK Germany  3
F  10-23
Hazard Note  Irritant
HazardClass  6.1
PackingGroup  III

trans,trans-2,4-Heptadienal Usage And Synthesis
Description 2,4-Heptadienal retards or prevents the development of "off-flavors" in auto-oxidizing fats and oils. May be prepared by reduction with LiAlH4 of the dienoic acid prepared by the Doebner synthesis, followed by oxidation with Mn02 of the resulting dienol to the corresponding dienol; by the method of Marshall and Whiting.
Chemical Properties 2,4-Heptadienal has a fatty, green odor In auto-oxidizing fats and oils, it retards or prevents the development of “off-favors ”.
Chemical Properties clear yellow liquid
Occurrence Reported found as a volatile component in boiled chicken, in peas by enzymatic formation from lipids, as the odorous component in Vaccinium macrocarpon; additional products in which 2,4-heptadienal has been reportedly identifed include soybean oil, black-tea aroma (trans- and cis-form); bilberry aroma (Vaccinium myrtillus); frozen peas, sunfower oil, autooxidized lard, salted salmon, sturgeon caviar and salmon roe; the trans,trans-form has been reported found among the volatile favor components of potato chips and tomato Also reported found in natural sources including cranberry, guava, melon, blackberry, avocado, cabbage, raw or cooked potato, tomato, butter, lean fsh, smoked fsh, chicken fat, cooked chicken, beef fat, tea, cooked beef, lamb and pork, peanut oil, peanut butter, mango, caulifower, broccoli, tamarind, fgs, corn tortillas, lemon balm, oysters, crayfsh, clams, mate and Virginia tobacco

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