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(E,E,E)-2,6,10-trimethyldodeca-2,6,9,11-tetraen-1-al is a chemical with a specific purpose. Lookchem provides you with multiple data and supplier information of this chemical.

17909-77-2

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17909-77-2 Usage

Uses

α-Sinensal is a volatile component of peel and leaf oils of lemon and lime species.

Synthesis Reference(s)

Journal of the American Chemical Society, 96, p. 7573, 1974 DOI: 10.1021/ja00831a042

Check Digit Verification of cas no

The CAS Registry Mumber 17909-77-2 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 1,7,9,0 and 9 respectively; the second part has 2 digits, 7 and 7 respectively.
Calculate Digit Verification of CAS Registry Number 17909-77:
(7*1)+(6*7)+(5*9)+(4*0)+(3*9)+(2*7)+(1*7)=142
142 % 10 = 2
So 17909-77-2 is a valid CAS Registry Number.
InChI:InChI=1/C15H22O/c1-5-13(2)8-6-9-14(3)10-7-11-15(4)12-16/h5,8-9,11-12H,1,6-7,10H2,2-4H3/b13-8+,14-9+,15-11+

17909-77-2SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 13, 2017

Revision Date: Aug 13, 2017

1.Identification

1.1 GHS Product identifier

Product name α-sinensal

1.2 Other means of identification

Product number -
Other names alpha-sinensal

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only.
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:17909-77-2 SDS

17909-77-2Downstream Products

17909-77-2Relevant academic research and scientific papers

Process for the preparation of unsaturated aldehydes

-

, (2008/06/13)

Process for the preparation of unsaturated aldehydes, in particular γ,δ-unsaturated aldehydes, which comprises reacting an amino-nitrile with a basic or a neutral agent. The products obtained in accordance with the process of the invention are useful intermediates for the preparation of flavoring ingredients.

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