Cocal CAS 21834-92-4

Colorless liquid with bitter cocoa, nutty, honeyed, roasted and grassy aroma. Boiling point 96 to 100 ℃ (93Pa). Natural product is present in the volatile matter of fried peanuts and cocoa.

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Model:
21834-92-4
Brand:
bosschemical
Code:
21834-92-4

Product Description

Cocal Basic information
Product Name:	Cocal
CAS:	21834-92-4
MF:	C13H16O
MW:	188.27
EINECS:	244-602-3
Mol File:	21834-92-4.mol
Cocal Chemical Properties
Boiling point	97-99°C 0,7mm
density	0.973 g/mL at 25 °C(lit.)
vapor density	>1 (vs air)
FEMA	3199 \| 5-METHYL-2-PHENYL-2-HEXENAL
refractive index	n20/D 1.534(lit.)
Fp	>230 °F
storage temp.	Inert atmosphere,Store in freezer, under -20°C
form	clear liquid
color	Light yellow to Yellow to Orange
Odor	at 100.00 %. aldehydic bitter cocoa nut skin green sweet chocolate fruity butyric
Odor Type	chocolate
biological source	synthetic
Sensitive	Air Sensitive
JECFA Number	1472
BRN	2043290
LogP	4.09
CAS DataBase Reference	21834-92-4(CAS DataBase Reference)
NIST Chemistry Reference	5-Methyl-2-phenyl-2-hexenal(21834-92-4)
EPA Substance Registry System	Benzeneacetaldehyde, .alpha.-(3-methylbutylidene)- (21834-92-4)

Cocal CAS 21834-92-4 C13H16O

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Chemical detection methods

Spectroscopic Analysis Methods

Ultraviolet-Vis Spectrophotometry (UV-Vis)
Infrared Spectroscopy (IR/FTIR)
Atomic Absorption Spectroscopy (AAS)
X-ray Fluorescence Spectroscopy (XRF)
Nuclear Magnetic Resonance Spectroscopy (NMR)

Chromatographic Analysis

Gas Chromatography (GC)
High Performance Liquid Chromatography (HPLC)
Ion Chromatography (IC)
Thin Layer Chromatography (TLC)

Mass Spectrometry Analysis

GC-MS / LC-MS/MS: Qualitative and Quantitative Analysis
ICP-MS: Trace Metal Elements (ppb Level)
TOF-MS: Precise Molecular Weight Determination

Electrochemical analysis methods

Polypotentiometric methods
Conductivity methods
Polarographic methods / Voltammetric methods
Coulometric analysis

Thermal Analysis Methods

Thermogravimetric Analysis (TGA)
Differential Scanning Calorimetry (DSC)
Differential Thermal Analysis (DTA)

Classical wet chemical analysis

Titration analysis
Gravity analysis