Detail of "124-13-0"

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CAS Number:
124-13-0
Name:
Octanal
Molecular Structure:
Formula:
C₈H₁₆O
Molecular Weight:
128.24
Synonyms:
AldehydeC 8;Antifoam LF;Caprylaldehyde;Caprylic aldehyde;NSC 1508;NSC 8969;Octaldehyde;Octanaldehyde;Octanoic aldehyde;Octylaldehyde;n-Caprylaldehyde;n-Octaldehyde;n-Octanal;n-Octyl aldehyde;n-Octylal;
EINECS:
204-683-8
Density:
0.821 g/cm³
Melting Point:
12-15 °C(lit.)
Boiling Point:
194.665 °C at 760 mmHg
Flash Point:
81.111 °C
Solubility:
Slightly soluble in water
Appearance:
liquid
Risk Codes:
10
Safety:
16 Details
Transport Information:
UN 1191 3/PG 3

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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. .

Investigation of the possible oxidation by ozone of organic substrates adsorbed on Tenax: Investigation of the possible oxidation by ozone of organic substrates adsorbed on Tenax. Venema, A.; Kampstra, N.; Sukkel, J. T. (Corp. Res. Dep., Akzo Res., Arnhem 6800 AB, Neth.There are some reagents with their cas registry numbers 98-86-2 and 111-87-5 are used in this study.). J. Chromatogr., 269(3), 179-82 (English) 1983. CODEN: JOCRAM. ISSN: 0021-9673. DOCUMENT TYPE: Journal CA Section: 59 (Air Pollution and Industrial Hygiene) Section cross-reference(s): 80 An investigation was made of O3 oxidn. of org. compds. adsorbed on Tenax [24938-68-9]. No oxidn. was obsd. for ethylbenzene [100-41-4], 1-hydroxyethylbenzene [98-85-1], acetophenone [98-86-2], n-octanol [111-87-5], and n-octanal [124-13-0] at room temp. (sampling conditions), nor at elevated temps. (heat-desorption conditions). .