oct-2-enal Chemische Eigenschaften,Einsatz,Produktion Methoden
Beschreibung
2-Octenal has a peculiar green-leafy odor which is less fatty than
octanal with an orange, honey-like, cognac-like aroma. 2-Octenal
may be prepared by prolonged heating of a solution of heptanal
and formaldehyde in the presence of dimethylamino hydrochloride;
by boiling 4,5-diketo-3-pentyltetrahydrofuran under a nitrogen
blanket.
Chemische Eigenschaften
2-Octenal has a peculiar green-leafy odor, less fatty than octanal. This compound is also reported as having orange,
honey-like, cognac-like aroma.
Occurrence
Reported found in potato chips, orange juice, cranberry, strawberry, asparagus, cabbage, peas, tomato, wheat
and crisp bread, Russian cheeses, caviar, butter, yogurt, fish, beef and lamb fat, cured pork, roasted filberts and peanuts, peanut butter,
soybean, mushroom, walnut, rice, corn tortillas, malt and sweet grass oil.
synthetische
By prolonged heating of a solution of heptanal and formaldehyde in the presence of dimethylamino hydrochloride; by
boiling 4,5-diketo-3-penthyltetrahdyrofuran under a nitrogen blanket.
Definition
ChEBI: An enal consisting of oct-2-ene having an oxo group at the 1-position.
oct-2-enal Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
