Details
| Stereochemistry | ACHIRAL |
| Molecular Formula | C7H12O |
| Molecular Weight | 112.1696 |
| Optical Activity | NONE |
| Defined Stereocenters | 0 / 0 |
| E/Z Centers | 1 |
| Charge | 0 |
SHOW SMILES / InChI
SMILES
CC\C=C/CCC=O
InChI
InChIKey=VVGOCOMZRGWHPI-ARJAWSKDSA-N
InChI=1S/C7H12O/c1-2-3-4-5-6-7-8/h3-4,7H,2,5-6H2,1H3/b4-3-
Approval Year
PubMed
| Title | Date | PubMed |
|---|---|---|
| Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants. | 2001 Mar |
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| Analysis of volatiles in porcine liver pâtés with added sage and rosemary essential oils by using SPME-GC-MS. | 2004 Aug 11 |
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| Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion. | 2004 Jan 28 |
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| Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors. | 2004 Mar 24 |
|
| Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions. | 2004 Nov 17 |
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| Influence of rearing conditions on the volatile compounds of cooked fillets of Silurus glanis (European catfish). | 2005 Sep 7 |
|
| Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage. | 2008 Jan 9 |
|
| Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese. | 2009 Sep |
Patents
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| Classification Tree | Code System | Code | ||
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JECFA EVALUATION |
CIS-4-HEPTENAL
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CFR |
21 CFR 172.515
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229-779-7
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DTXSID50884332
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5BJ99WWP64
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5362814
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6728-31-0
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65
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SUBSTANCE RECORD
