(E,E)-2,5-heptadien-1-ol
information only not used for fragrances or flavors
2D: |
 |
3D: |
|
CAS Number: |
66618-63-1
|
FDA UNII: |
Search |
Category: |
information only not used for fragrances or flavors |
IUPAC Name: |
(E,E)-2,5-heptadien-1-ol |
InChI : |
InChI=1/C7H12O/c1-2-3-4-5-6-7-8/h2-3,5-6,8H,4,7H2,1H3/b3-2+,6-5+ |
Std.InChI: |
InChI=1S/C7H12O/c1-2-3-4-5-6-7-8/h2-3,5-6,8H,4,7H2,1H3/b3-2+,6-5+ |
InChIKey : |
ZKKRKBOEKNOTPX-ZIMISOLQBH |
Std.InChIKey: |
ZKKRKBOEKNOTPX-ZIMISOLQSA-N |
SMILES : |
C/C=C/C/C=C/CO |
Molar Refractivity : |
36.12 ± 0.3 cm3 (est) |
Parachor : |
301.7 ± 4.0 cm3 (est) |
Index of Refraction : |
1.472 ± 0.02
(est) |
Surface Tension : |
30.1 ± 3.0 dyne/cm (est) |
Density : |
0.870 ± 0.06 g/cm3 (est) |
Polarizability : |
14.32 ± 0.5 10-24cm3 (est) |
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Assay: | 95.00 to 100.00 |
Food Chemicals Codex Listed: | No |
Boiling Point: | 180.50 °C. @ 760.00 mm Hg (est) |
Vapor Pressure: | 0.300000 mmHg @ 25.00 °C. (est) |
Flash Point: | 166.00 °F. TCC ( 74.70 °C. ) (est) |
logP (o/w): | 1.840 (est) |
Soluble in: |
| water, 8513 mg/L @ 25 °C (est) |
Safety Information:
|
Hazards identification |
|
Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
|
Pictogram | |
|
Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
Not determined |
Dermal Toxicity: |
Not determined |
Inhalation Toxicity: |
Not determined |
Safety in Use Information:
Category: |
information only not used for fragrances or flavors |
Recommendation for (E,E)-2,5-heptadien-1-ol usage levels up to: |
| not for fragrance use. |
|
Recommendation for (E,E)-2,5-heptadien-1-ol flavor usage levels up to: |
| not for flavor use. |
Potential Blenders and core components :
Occurrence (nature, food, other):
Synonyms:
(2E,5E)- | hepta-2,5-dien-1-ol |
(2E,5E)-2,5- | heptadien-1-ol |