LAVENDER ALDEHYDE FCC - CAS 35158-25-9
Category:
Flavor & Fragrance
Product Name:
LAVENDER ALDEHYDE FCC
Synonyms:
2-Hexenal, 5-methyl-2-(1-methylethyl)-, 2-ISOPROPYL-5-METHYL-2-HEXENAL, ISODIHYDRO LAVANDULAL FCC, ISOPROPYL METHYL HEXENAL, LAVENDER ALDEHYDE FCC
CAS Number:
35158-25-9
Molecular Weight:
154.24
Molecular Formula:
C10H18O
COA:
Inquire
MSDS:
Inquire
Olfactive Family:
Others
FEMA:
3406
Odor description:
Very powerful, natural, diffusive, herbaceous with a hint of cocoa, blueberry, bergamot, clary sage, and lavender overtones.
Taste description:
Very good cocoa powder notes, dry, woody.
Chemical Structure
CAS 35158-25-9 LAVENDER ALDEHYDE FCC

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Reference Reading


1.A study on volatile organic compounds (VOCs) produced by tropical ascomycetous yeasts.
Buzzini P1, Martini A, Cappelli F, Pagnoni UM, Davoli P. Antonie Van Leeuwenhoek. 2003;84(4):301-11.
As a part of a program aiming at the selection of strains which might be of interest as sources of natural flavouring molecules, the production of volatile organic compounds (VOCs) by 98 ascomycetous yeast strains (representative of 40 species belonging to 12 genera) isolated from tropical environments was investigated. Volatiles produced were sampled by means of headspace solid-phase microextraction (SPME) and the compounds were analysed and identified by gas chromatography-mass spectroscopy (GC-MS). The VOCs produced were found to be alcohols (amyl alcohol and isoamyl alcohol), aldehydes (2-methyl-2-hexenal and 2-isopropyl-5-methyl-2-hexenal) and esters (ethyl isobutyrate, isobutyl acetate, isoamyl acetate, 2-methylbutyl acetate, ethyl isovalerate, isoamyl propionate and phenylmethyl acetate). Differences in VOC profiles were used to cluster the yeast strains into 25 VOC phenotypes. The different frequency of VOC phenotypes in three specific habitats was correlated to the divergent environmental conditions, possibly affecting the selection of specific yeasts.