LAVENDER ALDEHYDE - CAS 35158-25-9
Molecular Formula:
C10H18O
Molecular Weight:
154.24
COA:
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Olfactive Family:
Others
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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.
Purity:
96.0% (sum of isomers)
Appearance:
pale yellow liquid
Synonyms:
2-Hexenal, 5-methyl-2-(1-methylethyl)-, 2-ISOPROPYL-5-METHYL-2-HEXENAL, ISODIHYDRO LAVANDULAL FCC, ISOPROPYL METHYL HEXENAL, LAVENDER ALDEHYDE FCC
Solubility:
Insoluble in water; soluble in alcohol.
Storage:
Store tightly sealed under inert gas in a cool, well-ventilated area.
MSDS:
Inquire
Shelf Life:
36 months from manufacture date
Boiling Point:
193.04 C (EPI 4.0)
Specificgravity:
0.842 : 0.846 at 25 deg C
Refractive index:
1.448 : 1.454 at 20 deg C
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.
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CAS 35158-25-9 LAVENDER ALDEHYDE

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