Detail of "123-72-8"

CAS Number:
123-72-8
Name:
Butyraldehyde
Molecular Structure:
Formula:
C₄H₈O
Molecular Weight:
72.1057
Synonyms:
Butyraldehyde(8CI);Butal;Butaldehyde;Butanaldehyde;Butyl aldehyde;Butyral;Butyricaldehyde;Butyrylaldehyde;NSC 62779;n-Butanal;n-Butyl aldehyde;n-Butyraldehyde;n-Butyric aldehyde;Butanal;
EINECS:
204-646-6
Density:
0.784 g/cm³
Melting Point:
-96 °C
Boiling Point:
77.6 °C at 760 mmHg
Solubility:
water: 7.1 g/100 mL (25 °C)
Appearance:
colourless liquid with a very unpleasant smell
Hazard Symbols:
F
Risk Codes:
11
Safety:
9-29-33 Details
Transport Information:
UN 1129 3/PG 2

Relation between organoleptic evaluation and objective indexes of raw and processed horsemeat: Relation between organoleptic evaluation and objective indexes of raw and processed horsemeat. Bryanskaya, I. V.Several substances are used for example 56-86-0 and 56-84-8 which are their cas registry numbers.; Dragina, V. V.; Belolipskaya, Z. A.; Mermer, V. Yu. (Vost.-Sib. Tekhnol. Inst., Ulan-Ude, USSR). Izv. Vyssh. Uchebn. Zaved., Pishch. Tekhnol., (6), 42-4 (Russian) 1983. CODEN: IVUPA8. ISSN: 0579-3009. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Relations between the concns. of volatile carbonyl compds. in processed meat as well as the levels of free amino acids and monosaccharides in raw horsemeat and organoleptic evaluation of flavor and taste of salted-cooked horsemeat products were studied. Horsemeat aroma highly correlated with the total carboxyl compd. level and with the levels of butyraldehyde [123-72-8], enanthal [111-71-7], valeraldehyde [110-62-3], octanal [124-13-0], nonyl aldehyde [124-19-6], capraldehyde [112-31-2] and diacetyl [431-03-8]. Free amino acids (cystine [56-89-3], histidine [71-00-1], glutamic acid [56-86-0], alanine [56-41-7], phenylalanine [63-91-2], and leucine [61-90-5]) correlated well with horsemeat aroma. Among monosaccharides examd., ribose [50-69-1] contributed more to horsemeat flavor than fructose [57-48-7] and glucose [50-99-7], but it had less effect on horsemeat taste. .

Manufacture of cyclopentanone: Manufacture of cyclopentanone. (Nippon Zeon Co., Ltd., Japan). Jpn. Kokai Tokkyo Koho JP 59007129 A2 14 Jan 1984 Showa, 5 pp. (Japanese). (Japan). CODEN: JKXXAF. CLASS: IC: C07C049-395; C07C045-29. ICA: B01J023-72. APPLICATION: JP 82-116596 5 Jul 1982. DOCUMENT TYPE: Patent CA Section: 45 (Industrial Organic Chemicals, Leather, Fats, and Waxes) Section cross-reference(s): 24 In the catalytic dehydrogenation of cyclopentanol (I) [96-41-3] to cyclopentanone (II) [120-92-3] in the presence of a Cu catalyst, the presence of a C4-7 primary alc. and aldehyde extends the catalyst lifetime. Thus, in continuous dehydrogenation of a reactant mixt. contg. I 27, butanol [71-36-3] 58, and butanal [123-72-8] 15% in the presence of a 1:1 Cu-Zn catalyst at 250°, the product contained 25 and 24% II during the 1st day and after 10 days, resp., while when I alone was used, the product contained 84.In this experiment, several chemicals are used like 71-36-3 and 96-41-3 2 and 36.3% II initially and after 24 h, resp. .