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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:
6728-31-0
Molecular Weight:
112.17
FEMA Number:
3289
Beilstein:
1902614
EC Number:
229-779-7
Council of Europe no.:
2124
MDL number:
MFCD00014682
UNSPSC Code:
12164502
PubChem Substance ID:
24901613
Flavis number:
5.085
NACRES:
NA.21

biological source

synthetic

Quality Level

400

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

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.

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
GHS02

Signal Word

Warning

Hazard Statements

H226

Hazard Classifications

Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

105.8 °F - closed cup

Flash Point(C)

41 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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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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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