This is a demo store. No orders will be fulfilled.

Heptaldehyde - standard for GC,≥98%(GC), high purity , CAS No.111-71-7

In stock
Item Number
H105935
Grouped product items
SKU Size
Availability
Price Qty
H105935-5ml
5ml
3
$42.90
H105935-25ml
25ml
Available within 8-12 weeks(?)
Production requires sourcing of materials. We appreciate your patience and understanding.
$129.90

Basic Description

Synonyms LMFA06000001 | N-HEPTANAL | Oenanthol | UNII-92N104S3HF | 1-Heptaldehyde | CAS-111-71-7 | H0025 | Heptanal | HSDB 6026 | NCGC00091807-01 | 1246819-97-5 | FEMA 2540 | NCGC00256491-01 | HEPTANAL [MI] | MFCD00007028 | n-Heptylaldehyde | UN3056 | Enanthal | H
Specifications & Purity Standard for GC, ≥98%(GC)
Storage Temp Protected from light,Room temperature,Argon charged,Desiccated
Shipped In Normal
Grade Standard for GC

Taxonomic Classification

Taxonomy Tree

Kingdom Organic compounds
Superclass Organic oxygen compounds
Class Organooxygen compounds
Subclass Carbonyl compounds
Intermediate Tree Nodes Aldehydes
Direct Parent Medium-chain aldehydes
Alternative Parents Alpha-hydrogen aldehydes  Organic oxides  Hydrocarbon derivatives  
Molecular Framework Aliphatic acyclic compounds
Substituents Medium-chain aldehyde - Alpha-hydrogen aldehyde - Organic oxide - Hydrocarbon derivative - Aliphatic acyclic compound
Description This compound belongs to the class of organic compounds known as medium-chain aldehydes. These are an aldehyde with a chain length containing between 6 and 12 carbon atoms.
External Descriptors an n-alkanal

Associated Targets(Human)

TSHR Tclin Thyroid stimulating hormone receptor (29986 Activities)
Activity Type Relation Activity value Units Action Type Journal PubMed Id doi Assay Aladdin ID
PNMT Tchem Phenylethanolamine N-methyltransferase (540 Activities)
Activity Type Relation Activity value Units Action Type Journal PubMed Id doi Assay Aladdin ID
Lymphoblastoid cell (5959 Activities)
Activity Type Relation Activity value Units Action Type Journal PubMed Id doi Assay Aladdin ID

Associated Targets(non-human)

Faah Anandamide amidohydrolase (3907 Activities)
Activity Type Relation Activity value Units Action Type Journal PubMed Id doi Assay Aladdin ID
Myzus persicae (1112 Activities)
Activity Type Relation Activity value Units Action Type Journal PubMed Id doi Assay Aladdin ID
Bursaphelenchus xylophilus (372 Activities)
Activity Type Relation Activity value Units Action Type Journal PubMed Id doi Assay Aladdin ID

Mechanisms of Action

Mechanism of Action Action Type target ID Target Name Target Type Target Organism Binding Site Name References

Names and Identifiers

IUPAC Name heptanal
INCHI InChI=1S/C7H14O/c1-2-3-4-5-6-7-8/h7H,2-6H2,1H3
InChIKey FXHGMKSSBGDXIY-UHFFFAOYSA-N
Smiles CCCCCCC=O
Isomeric SMILES CCCCCCC=O
WGK Germany 3
RTECS MI6900000
UN Number 3056
Packing Group III
Molecular Weight 114.19
Beilstein 1560236
Reaxy-Rn 1560236
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1560236&ln=

Certificates(CoA,COO,BSE/TSE and Analysis Chart)

C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

5 results found

Lot Number Certificate Type Date Item
F2506569 Certificate of Analysis Jun 10, 2025 H105935
H2308084 Certificate of Analysis May 12, 2025 H105935
C2226511 Certificate of Analysis Dec 13, 2023 H105935
K2224586 Certificate of Analysis Oct 31, 2022 H105935
F1829085 Certificate of Analysis Feb 18, 2022 H105935

Chemical and Physical Properties

Solubility Slightly soluble in water, soluble in ethanol and ether.
Sensitivity Hygroscopic;light sensitive;air sensitive
Refractive Index 1.4151
Flash Point(°C) 35℃
Boil Point(°C) 153°C
Melt Point(°C) -42°C
Molecular Weight 114.190 g/mol
XLogP3 2.300
Hydrogen Bond Donor Count 0
Hydrogen Bond Acceptor Count 1
Rotatable Bond Count 5
Exact Mass 114.104 Da
Monoisotopic Mass 114.104 Da
Topological Polar Surface Area 17.100 Ų
Heavy Atom Count 8
Formal Charge 0
Complexity 50.300
Isotope Atom Count 0
Defined Atom Stereocenter Count 0
Undefined Atom Stereocenter Count 0
Defined Bond Stereocenter Count 0
Undefined Bond Stereocenter Count 0
The total count of all stereochemical bonds 0
Covalently-Bonded Unit Count 1

Citations of This Product

1. Yilin Li, Houyin Wang, Ruotong Li, Guirong Liu, Kui Zhong, Lipeng Gao, Baoqing Zhu, Anwen Jin, Bolin Shi, Lei Zhao, Sisi Wang.  (2023)  Monitoring volatile changes in infant formula during long-term storage at room temperature.  Current Research in Food Science,  (100645). 
2. Jinyu Zhao, Ruirui Zheng, Xiaofei Li, Zhishen Lyu, Li Ma, Chengfei Song, Xingtao Qie, Xizhong Yan, Chi Hao.  (2023)  Electrophysiological and Behavioral Responses of Plodia interpunctella (Hübner) Females to Aldehyde Volatiles from Dried Fruits.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,  71  (45): (17253–17262). 
3. Hongyu Zhou, Zhiwei Hu, Youming Liu, Shanbai Xiong.  (2023)  Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients.  Food Chemistry-X,  20  (100977). 
4. Luyao Guo, Xiaoyan Liu, Ziang Zhao, Ronghe Lin, Yu Meng, Xinzheng Ma, Yihui Li, Xiaoling Mou, Li Yan, Hejun Zhu, Yunjie Ding.  (2023)  Nanostructured PtBi Alloy Enables Direct Oxidation of Linear α-Alcohols to Fatty Acids.  ACS Catalysis,  13  (19): (12571–12581). 
5. Yujie Xu, Yaqin Liu, Jihong Yang, Hui Wang, Hanchen Zhou, Pandeng Lei.  (2023)  Manufacturing process differences give Keemun black teas their distinctive aromas.  Food Chemistry-X,  19  (100865). 
6. Mengyang Liu, Bin Gu, Jingmei Li, Huangzhao Wei, Weiyang Xue, Yukun Jiang, Chenglin Sun.  (2023)  Synergistic Effect Enhancing Baeyer-Villiger Oxidation Performance of Resin-Derived-Carbon Supported FeCe Bimetallic Catalyst.  ChemCatChem,  15  (21): (e202300852). 
7. Xinzheng Ma, Luyao Guo, Ziang Zhao, Yu Meng, Xiaoling Mou, Ronghe Lin, Yihui Li, Li Yan, Hejun Zhu, Yunjie Ding.  (2023)  Melamine Modification of the Carrier Regulating the Performance of PtBi/AC in Heptanol Oxidation.  ChemCatChem,  15  (19): (e202300703). 
8. Yanru Zhang, Jingjing Zhang, Ying Wang, Yang Li, Jun He, Yanyan Wang, Longbo Zhang, Zhenpeng Wang, Qingli Qian, Buxing Han.  (2023)  Synthesis of Carboxylic Acids via Reaction of Ketones/Aldehydes with CO2 and H2.  ORGANOMETALLICS,  42  (16): (2312–2318). 
9. Qi-Long Hao, Shuo-Wen Wang, Li-Qing Yu, Xiao-Qin Yang, Yun-Kai Lv.  (2023)  Immobilization of zeolitic imidazolate framework-90 onto modified stainless steel wire via covalent bonding for solid-phase microextraction of biomarkers in exhalation of lung cancer patients.  Separation Science Plus,  (7): (2300026). 
10. Xiao Jia, Pei Yu, Qi An, Jingnan Ren, Gang Fan, Zelan Wei, Xixiang Li, Siyi Pan.  (2023)  Identification of glucosinolates and volatile odor compounds in microwaved radish (Raphanus sativus L.) seeds and the corresponding oils by UPLC-IMS-QTOF-MS and GC × GC-qMS analysis.  FOOD RESEARCH INTERNATIONAL,  169  (112873). 
11. Liu Ying, Liu Xin, Gao Ying, Dong Shijian, Xiang Xiaole, Ma Lulu, Li Shugang.  (2023)  Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach.  EUROPEAN FOOD RESEARCH AND TECHNOLOGY,  249  (7): (1749-1759). 
12. Junting Yu, Zhilei Zhou, Xibiao Xu, Huan Ren, Min Gong, Zhongwei Ji, Shuangping Liu, Zhiming Hu, Jian Mao.  (2023)  Differentiating Huangjiu with Varying Sugar Contents from Different Regions Based on Targeted Metabolomics Analyses of Volatile Carbonyl Compounds.  Foods,  12  (7): (1455). 
13. Zhijie Liu, Yiqun Huang, Shanshan Kong, Junjian Miao, Keqiang Lai.  (2023)  Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork.  FOOD CHEMISTRY,  419  (135962). 
14. Hao Liu, Lixin Ma, Jianan Chen, Feng Zhao, Xuhui Huang, Xiuping Dong, Beiwei Zhu, Lei Qin.  (2023)  Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions.  Foods,  12  (1): (217). 
15. Chao Wang, Wazhen Xu, Yuqi Yuan, Yuke Zhai, Tengfei Hu, Jianan Huang, Zhonghua Liu, Qin Li.  (2023)  Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach.  Food Chemistry-X,  17  (100551). 
16. Yicheng Ye, Qiaohong Zhang, Guoying Weng, Zhuwei Zhu, Zhenguo Lyu, Chen Chen.  (2023)  NH2-SiO2-C3H7 with abundant surface groups exposure as the efficient catalyst for the Aldol condensation reaction.  APPLIED SURFACE SCIENCE,  607  (154942). 
17. Yueqi An, Li Wen, Wenrong Li, Xuezhen Zhang, Yang Hu, Shanbai Xiong.  (2022)  Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,  70  (30): (9451–9462). 
18. Pimiao Huang, Zhirong Wang, Xiya Feng, Jianquan Kan.  (2022)  Promotion of fishy odor release by phenolic compounds through interactions with myofibrillar protein.  FOOD CHEMISTRY,  387  (132852). 
19. Feng Zhihui, Li Ming, Li Yifan, Yin Junfeng, Wan Xiaochun, Yang Xiaogen.  (2022)  Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach.  EUROPEAN FOOD RESEARCH AND TECHNOLOGY,  248  (5): (1299-1309). 
20. Yanxin Li, Chong Ma, Jinmao You, Shijuan Zhang.  (2022)  Stable isotope labeling method with sensitive identification and accurate quantitation function for aldehydes in fried foods.  MICROCHEMICAL JOURNAL,  176  (107238). 
21. Chao Wang, Juan Li, Ya Zhang, Zhongrong He, Yin Zhang, Xingmin Zhang, Zhuoyue Guo, Jianan Huang, Zhonghua Liu.  (2022)  Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea.  FOOD CHEMISTRY,  373  (131546). 
22. Ma Lijuan, Gao Manman, Hu Jiangnan, Tong Wenzhe, Du Liping, Yu Aiqun, Huang Jihong, Li Jianxun, He Ronglin.  (2022)  Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography–time of flight/mass spectrometry–olfactometry combined with five different evaluation methods.  EUROPEAN FOOD RESEARCH AND TECHNOLOGY,  248  (1): (45-56). 
23. Yufeng Yao, Jiayi Yuan, Ming Shen, Bin Du.  (2021)  Hexylresorcinol calix[4]arene-assisted synthesis of ZnO–Au micro–nano materials with enhanced photodegradation performance to degrade harmful organic compounds.  Inorganic Chemistry Frontiers,  (22): (4903-4913). 
24. Jinguang Liu, Yuqian Liu, Anqi Wang, Zhen Dai, Rui Wang, Hui Sun, Padraig Strappe, Zhongkai Zhou.  (2021)  Characteristics of moisture migration and volatile compounds of rice stored under various storage conditions.  JOURNAL OF CEREAL SCIENCE,  102  (103323). 
25. Wensheng Yao, Yingxuan Cai, Dengyong Liu, Yu Chen, Jianrong Li, Mingcheng Zhang, Na Chen, Hao Zhang.  (2022)  Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS).  FOOD CHEMISTRY,  370  (130989). 
26. Fengyan Liang, Tingting Hou, Sidong Li, Lusheng Liao, Puwang Li, Chengpeng Li.  (2021)  Elastic, super-hydrophobic and biodegradable chitosan sponges fabricated for oil/water separation.  Journal of Environmental Chemical Engineering,  (106027). 
27. Shanshan Shao, Chengyue Liu, Xianliang Xiang, Xiaohua Li, Huiyan Zhang, Rui Xiao, Yixi Cai.  (2021)  In situ catalytic fast pyrolysis over CeO2 catalyst: Impact of biomass source, pyrolysis temperature and metal ion.  RENEWABLE ENERGY,  177  (1372). 
28. Xiao Li, Liusha Li, Tingting Qin, Gong Gun, Tiejun Lin, Liangshu Zhong.  (2021)  Atomically dispersed Rh on hydroxyapatite as an effective catalyst for tandem hydroaminomethylation of olefins.  Molecular Catalysis,  509  (111671). 
29. Jinguang Liu, Yuqian Liu, Meng Jia, Xuedong Kang, Saimin Wang, Hui Sun, Meng Liu, Anqi Wang, Padraig Strappe, Zhongkai Zhou.  (2021)  Association of enriched metabolites profile with the corresponding volatile characteristics induced by rice yellowing process.  FOOD CHEMISTRY,  349  (129173). 
30. Li Xiao, Qin Tingting, Li Liusha, Wu Bo, Lin Tiejun, Zhong Liangshu.  (2021)  One-pot Synthesis of Acetals by Tandem Hydroformylation-acetalization of Olefins Using Heterogeneous Supported Catalysts.  CATALYSIS LETTERS,  151  (9): (2638-2646). 
31. Wensheng Yao, Yingxuan Cai, Dengyong Liu, Zhinan Zhao, Zhenghao Zhang, Shuangyu Ma, Mingcheng Zhang, Hao Zhang.  (2020)  Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace–gas chromatography−ion mobility spectrometry.  POULTRY SCIENCE,  99  (7192). 
32. Chao Wang, Zhongrong He, Chenxia Zhang, Liping Du, Dongguang Xiao, Yongquan Xu.  (2020)  Sensory and instrumental analysis-guided exploration of odor-active compounds recovery with oil during the water-boiling extraction of Pu-erh tea.  FOOD RESEARCH INTERNATIONAL,  134  (109243). 
33. Xiaoji Cao, Mei Fang, Danqi Dong, Beibei Ye, Jiahui Xu, Xuemin Ye, Weimin Mo.  (2020)  Dispersive liquid–liquid extraction based on magnetic Pickering emulsion followed by gas chromatography–tandem mass spectrometry for the simultaneous determination of aldehydes in environmental water samples.  JOURNAL OF SEPARATION SCIENCE,  43  (12): (2401-2408). 
34. Shanshan Shao, Xianliang Xiang, Xiaohua Li, Huiyan Zhang, Rui Xiao, Yixi Cai.  (2020)  Synergy in the Selective Production of Ketone Platform Compounds from Biomass Pyrolysis Vapors over CeO2 Catalysts.  INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH,  59  (14): (6460–6469). 
35. Ji Luo, Mustapha Muhammad Nasiru, Wenjing Yan, Hong Zhuang, Guanghong Zhou, Jianhao Zhang.  (2020)  Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon.  LWT-FOOD SCIENCE AND TECHNOLOGY,  117  (108606). 
36. Zhenghong Hu, Pu Jia, Yajun Bai, Tai-ping Fan, Xiaohui Zheng, Yujie Cai.  (2019)  Characterisation of five alcohol dehydrogenases from Lactobacillus reuteri DSM20016.  PROCESS BIOCHEMISTRY,  86  (73). 
37. Yiqi Zhang, Xuting Ma, Zhiyuan Dai.  (2019)  Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna (Thunnus albacores).  JOURNAL OF FOOD PROCESSING AND PRESERVATION,  43  (10): (e14111). 
38. Yeqing Wang, Jian Zhang, Xiangju Meng, Shichao Han, Qiuyan Zhu, Na Sheng, Liang Wang, Feng-Shou Xiao.  (2019)  Sustainable and efficient synthesis of nanosized EMT zeolites under solvent-free and organotemplate-free conditions.  MICROPOROUS AND MESOPOROUS MATERIALS,  286  (105). 
39. Ling Xia, Yuanqi Du, Xiaohua Xiao, Gongke Li.  (2019)  One-step membrane protected micro-solid-phase extraction and derivatization coupling to high-performance liquid chromatography for selective determination of aliphatic aldehydes in cosmetics and food.  TALANTA,  202  (580). 
40. Fengchuan Yu, Yajun Bai, Tai-ping Fan, Xiaohui Zheng, Yujie Cai.  (2019)  Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,  99  (8): (4123-4128). 
41. Qian Dun, Lei Yao, Zeyuan Deng, Hongyan Li, Jing Li, Yawei Fan, Bing Zhang.  (2019)  Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components.  LWT-FOOD SCIENCE AND TECHNOLOGY,  112  (107648). 
42. Yu Li-Qing, Wang Li-Ya, Su Fei-Hong, Hao Ping-Yu, Wang Huan, Lv Yun-Kai.  (2018)  A gate-opening controlled metal-organic framework for selective solid-phase microextraction of aldehydes from exhaled breath of lung cancer patients.  MICROCHIMICA ACTA,  185  (6): (1-7). 
43. Hui Liu, Xiaoxia Xue, Tiesheng Li, Jiong Wang, Wenjian Xu, Minghua Liu, Penglei Chen, Yangjie Wu.  (2016)  A simple, recyclable, and self-assembled palladium(II)–alkyl Schiff base complex for Suzuki coupling reaction: chain length dependence and heterogeneous catalysis.  RSC Advances,  (88): (84815-84824). 
44. Li Jin-lin, Tu Zong-cai, Zhang Lu, Sha Xiao-mei, Wang Hui, Pang Juan-juan, Tang Ping-ping.  (2016)  The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup.  JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,  53  (8): (3253-3270). 
45. He Xiao-Mei, Ding Jun, Yu Lei, Hussain Dilshad, Feng Yu-Qi.  (2016)  Black phosphorus-assisted laser desorption ionization mass spectrometry for the determination of low-molecular-weight compounds in biofluids.  ANALYTICAL AND BIOANALYTICAL CHEMISTRY,  408  (22): (6223-6233). 
46. Jin-Lin Li, Zong-Cai Tu, Lu Zhang, De-Rong Lin, Xiao-Mei Sha, Kai Zeng, Hui Wang, Juan-Juan Pang, Ping-Ping Tang.  (2016)  Characterization of Volatile Compounds in Grass Carp (Ctenopharyngodon idellus) Soup Cooked Using a Traditional Chinese Method by GC–MS.  JOURNAL OF FOOD PROCESSING AND PRESERVATION,  41  (4): (e12995). 
47. Zheng Kong, Degang Zhao.  (2016)  Modulation of the Fragrance of Kam Sweet Rice by Jasmonic Acid and Abscisic Acid Might Involve the MYC2 and ABI5 Transcription Factors.  JOURNAL OF FOOD BIOCHEMISTRY,  40  (5): (639-646). 
48. Zhentao Tang, Yong Liu, Yixiang Duan.  (2015)  Development of solid-phase microextraction fibers based on multi-walled carbon nanotubes for pre-concentration and analysis of alkanes in human breath.  JOURNAL OF CHROMATOGRAPHY A,  1425  (34). 
49. Ye-Yu Wu, Cheng-Xiong Yang, Xiu-Ping Yan.  (2015)  An in situ growth approach to the fabrication of zeolite imidazolate framework-90 bonded capillary column for gas chromatography separation.  ANALYST,  140  (9): (3107-3112). 
50. Jiu-Feng Liu, Bi-Feng Yuan, Yu-Qi Feng.  (2015)  Determination of hexanal and heptanal in human urine using magnetic solid phase extraction coupled with in-situ derivatization by high performance liquid chromatography.  TALANTA,  136  (54). 
51. Huijun Liu, Hong Wang, Caixia Li, Lichao Wang, Zaifa Pan, Lili Wang.  (2014)  Investigation of volatile organic metabolites in lung cancer pleural effusions by solid-phase microextraction and gas chromatography/mass spectrometry.  JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES,  945-946  (53). 
52. Chunping Li, Jiajia Wu, Yan Li, Zhiyuan Dai.  (2013)  Identification of the aroma compounds in stinky mandarin fish (Siniperca chuatsi) and comparison of volatiles during fermentation and storage.  INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,  48  (11): (2429-2437). 
53. Jie Li,Yulan Peng,Yong Liu,Wenwen Li,Ya Jin,Zhentao Tang,Yixiang Duan.  (2014-05-13)  Investigation of potential breath biomarkers for the early diagnosis of breast cancer using gas chromatography-mass spectrometry..  Clinica chimica acta; international journal of clinical chemistry,  436  (59-67). 
54. Zhihui Feng,Yifan Li,Ming Li,Yijun Wang,Liang Zhang,Xiaochun Wan,Xiaogen Yang.  (2019-02-25)  Tea aroma formation from six model manufacturing processes..  Food chemistry,  285  (347-354). 
55. Yu-Ning Hu,Di Chen,Tian-Yi Zhang,Jun Ding,Yu-Qi Feng.  (2019-09-14)  Use of ammonium sulfite as a post-column derivatization reagent for rapid detection and quantification of aldehydes by LC-MS..  Talanta,  206  (120172-120172). 
56. Xu-Hui Huang,Yu-Ying Zhang,Ming Zhu,Da-Yong Zhou,Ming Du,Bei-Wei Zhu,Xiu-Ping Dong,Ian Fisk,Lei Qin.  (2021-01-22)  The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup..  Food & function,  12  ((4)): (1626-1638). 
57. Lei Yu,Ping Liu,Ya-Lan Wang,Qiong-Wei Yu,Bi-Feng Yuan,Yu-Qi Feng.  (2015-06-19)  Profiling of aldehyde-containing compounds by stable isotope labelling-assisted mass spectrometry analysis..  The Analyst,  140  ((15)): (5276-5286). 
58. Di Chen,Jun Ding,Ming-Ke Wu,Tian-Yi Zhang,Chu-Bo Qi,Yu-Qi Feng.  (2017-03-16)  A liquid chromatography-mass spectrometry method based on post column derivatization for automated analysis of urinary hexanal and heptanal..  Journal of chromatography. A,  1493  (57-63). 
59. Jing Liu, Yan Ping Chen, Penglin He, Ziyu Ding, Yun Guo, Songhe Cui, Chao Ma, Zhiping Xie, Sun Xia, Yin Zhang, Ye Liu, Yuan Liu.  (2024)  A novel olfactory biosensor based on ZIF-8@SWCNT integrated with nanosome-AuNPs/Prussian blue for sensitive detection of hexanal.  FOOD CHEMISTRY,  442  (138349). 
60. Guanmian Wei, Ziyi Zhang, Feiran Zhao, Yaxin Sang, Joe M. Regenstein, Peng Zhou.  (2024)  Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters.  FOOD CHEMISTRY,  457  (140151). 
61. Yishun Yao, Meigui Huang, Xiaomin Wang, Jingyang Yu, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho.  (2024)  Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources.  FOOD CHEMISTRY,  459  (140335). 
62. Yimeng Ren, Longzhu Zhou, Chaohua Tang, Jing Li, Yujie Shi, Qingyu Zhao, Junmin Zhang, Yueyu Bai.  (2025)  Characterization of lipid distribution and volatile profile in high-marbling beef of Jiaxian Red cattle.  JOURNAL OF FOOD COMPOSITION AND ANALYSIS,  141  (107374). 
63. Ji Wang, Xu-Hui Huang, Xusong Wang, Hehe Tian, Liang Wang, Da-Yong Zhou, Lei Qin.  (2024)  Compensatory effect of lipase on the flavor of lightly-salted large yellow croaker: Integration of flavoromics and lipidomics.  Food Bioscience,  59  (103907). 
64. Guohua Wang, Yicheng Wang, Guoqiang Lu, Shiyu Dong, Ruifen Tang, Yingying Zhao, Jun Nie, Xiaoqun Zhu.  (2024)  Continuous and Controllable Preparation of Sodium Alginate Hydrogel Tubes Guided by the Soft Cap Inspired by the Apical Growth of the Plant.  ACS Applied Materials & Interfaces,  16  (23): (29600-29609). 
65. Jian Ouyang, Ronggang Jiang, Huimin An, Xingchang Ou, Jing Wang, He Xie, Wenjie Fu, Jing Zhang, Hongyu Chen, Qi Liu, Juan Li, Haitao Wen, Ligui Xiong, Jian-an Huang, Zhonghua Liu.  (2025)  Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea.  Food Chemistry-X,  26  (102253). 
66. Mi Tang, Xinping Liu, Yong Yu, Hankun Zhu, Liang Ma, Kangting Sun, Xin Feng, Yuhao Zhang.  (2025)  Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating.  FOOD CHEMISTRY,  465  (142179). 
67. Yingying Zhang, Yuan Wang, Huan Liu, Dasheng Xu, Dengyong Liu.  (2025)  Development of a fiber derivatization method for the analysis of 18 carbonyl compounds in roasted lamb using HS-SPME/GC-TQ/MS.  FOOD CHEMISTRY,    (143881). 
68. Xiaomin Wang, Meigui Huang, Yishun Yao, Jingyang Yu, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho.  (2024)  Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking.  FOOD RESEARCH INTERNATIONAL,  188  (114506). 
69. Guangxian Jiang, Rong Xue, Jun Xiang, Yufei Wang, Bin Liu, Yuan Yuan, Qian Pu, Xin Fang, Xingming Hu, Xiaoying Liu, Youyi Huang.  (2024)  Dynamic changes in the aroma profiles and volatiles of Enshi Yulu tea throughout its industrial processing.  FOOD CHEMISTRY,  458  (140145). 
70. Yimeng Ren, Longzhu Zhou, Yujie Shi, Yanan Yu, Weihai Xing, Qingyu Zhao, Junmin Zhang, Yueyu Bai, Jing Li, Chaohua Tang.  (2024)  Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef.  Heliyon,  10   
71. Wenqing Zhang, Hao Zhu, Wenjie Xie, Chuanyuan Du, Xiuqiang Fang, Ruiming Zhang, Xiaosong Hu, Yawei Lin.  (2024)  Highly sensitive analysis of fatty aldehydes in vegetable oils using a novel coumarin-based fluorescent probe by HPLC for quality control.  MICROCHEMICAL JOURNAL,  205  (111180). 
72. Tianyu Dong, Zilong Tian, Shuwei Wang, Jie Sun, Haitao Chen, Shuqi Wang, Baoguo Sun.  (2024)  Identification of key off-flavor compounds during storage of fried pepper (Zanthoxylum bungeanum Maxim.) oils by sensory-directed flavor analysis and partial least squares regression (PLSR).  JOURNAL OF FOOD COMPOSITION AND ANALYSIS,  131  (106268). 
73. Li Liu, Tianhong Liu, Yuanhui Zhao, Mingyong Zeng, Xinxing Xu.  (2025)  Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation.  FOOD RESEARCH INTERNATIONAL,  202  (115712). 
74. Xuexue Zheng, He Xie, Wenjie Fu, Chao Wang, Tengfei Hu, Xingchang Ou, Jian'an Huang, Zhonghua Liu, Qin Li.  (2025)  Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis.  Current Research in Food Science,  10  (101004). 
75. Xueli Chen, Haoyue Liu, Cong Li, Yujuan Xu, Baocai Xu.  (2024)  Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments.  FOOD RESEARCH INTERNATIONAL,  178  (113954). 
76. Chunlei Xu, Hang Guo, Changzhu Lv, Wei Chen, Liangbin Li, Kunpeng Cui.  (2024)  Structure and dynamics heterogeneity in poly(vinyl acetal)s: The effect of side group length.  POLYMER,  295  (126741). 
77. Kaige Zhang, Rong Guo, Yunhe Wang, Jing Wang, Qiujun Nie, Guifen Zhu.  (2024)  Terpenes based hydrophobic deep eutectic solvents for dispersive liquid-liquid microextraction of aliphatic aldehydes in drinking water and alcoholic beverages.  CHEMOSPHERE,    (141706). 
78. Qianqian Liang, Xin Jiang, Xuehua Zhang, Tongtong Sun, Yanfang Lv, Zhiyi Bai, Wenzheng Shi.  (2024)  Ultrasonic treatment enhanced the binding capacity of volatile aldehydes and pearl mussel (Hyriopsis cumingii) muscle: Investigation of underlying mechanisms.  FOOD CHEMISTRY,  444  (138630). 
79. Yishun Yao, Meigui Huang, Qiuhong Liao, Xiaomin Wang, Jingyang Yu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho.  (2025)  Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics.  FOOD CHEMISTRY,  464  (141629). 
80. Yueqi An, Wenrong Li, Shuo Shen, Ku Li, Jiangyong Guo, Shanbai Xiong.  (2024)  Yeast extracts weakened warmed-over flavor in surimi gels made from silver carp due to the masking effect by high concentrations of pyrazines and esters.  JOURNAL OF FOOD SCIENCE,     

Solution Calculators

Reviews

Customer Reviews

Shall we send you a message when we have discounts available?

Remind me later

Thank you! Please check your email inbox to confirm.

Oops! Notifications are disabled.