SAFRANAL

Bezeichnung:SAFRANAL

Englisch Name:SAFRANAL

CBNumberCB9701548

SummenformelC10H14O

Molgewicht150.22

SAFRANAL physikalisch-chemischer Eigenschaften

Schmelzpunkt	<25 °C
Siedepunkt	70 °C1 mm Hg(lit.)
Dichte	0.966 g/mL at 25 °C(lit.)
Dampfdruck	10.3Pa at 20℃
Brechungsindex	n20/D 1.523(lit.)
FEMA	3389 \| 2,6,6-TRIMETHYLCYCLOHEXA-1,3-DIENYL METHANAL
Flammpunkt	186 °F
storage temp.	Inert atmosphere,Store in freezer, under -20°C
Löslichkeit	Chloroform, Ethyl Acetate (Slightly), Methanol (Slightly)
Aggregatzustand	Oil
Farbe	Yellow to Dark Yellow
Geruch (Odor)	at 1.00 % in dipropylene glycol. fresh herbal phenolic metallic rosemary tobacco spicy
Geruchsart	herbal
Wasserlöslichkeit	514.9mg/L at 20℃
JECFA Number	977
Merck	13,8394
BRN	1932918
Stabilität	Light Sensitive
LogP	2.7 at 20℃
EPA chemische Informationen	1,3-Cyclohexadiene-1-carboxaldehyde, 2,6,6-trimethyl- (116-26-7)

Sicherheit

Kennzeichnung gefährlicher	Xi
R-Sätze:	36/37/38
S-Sätze:	26-36
WGK Germany	3

Gefahreninformationscode (GHS)

R-Sätze Betriebsanweisung:
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
S-Sätze Betriebsanweisung:
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S36:DE: Bei der Arbeit geeignete Schutzkleidung tragen.
Chemische Eigenschaften
2,6,6-Trimethylcyclohexa-1,3-dienyl methanal has a characteristic saffron-like odor and taste.
Occurrence
Occurring naturally as a glucoside (picrocrocin) in saffron. Also reported found in grapefruit juice, saffron, black tea, green tea, microbial fermented tea, Bourbon vanilla, lemon balm, grapefruit juice, maté and sweet grass oil.
Verwenden
Safranal, is isolated from Saffron, and is primarily responsible for the aroma of saffron. It has also been shown to have anticonvulsant properties, acting as agonist at GABAA receptors. It is also possessing anticancer and antidepressant properties.
synthetische
By acid hydrolysis of picrocrocin, the bitter principle in saffron; by catalytic dehydrogenation of β-cyclocitral or α-cyclogeranic acid with selenium dioxide.
Definition
ChEBI: A monoterpenoid formally derived from beta-cyclocitral by dehydrogenation.
Taste threshold values
Taste characteristics at 1 ppm: woody, medicinal, spicy and camphoraceous with a fruity and herbal nuance.
Flammability and Explosibility
Not classified