|
gptkbp:instanceOf
|
gptkb:chemical_compound
gptkb:monoterpene_aldehyde
|
|
gptkbp:aroma
|
hay-like
|
|
gptkbp:boilingPoint
|
110–115 °C (at 14 mmHg)
|
|
gptkbp:CASNumber
|
116-26-7
|
|
gptkbp:chemicalFormula
|
C10H14O
|
|
gptkbp:color
|
yellow oil
|
|
gptkbp:contributedTo
|
aroma of saffron
|
|
gptkbp:derivedFrom
|
gptkb:picrocrocin
|
|
gptkbp:foundIn
|
saffron
|
|
gptkbp:hasBiologicalActivity
|
gptkb:antidepressant
gptkb:antioxidant
gptkb:anticonvulsant
cytotoxic
antimicrobial
|
|
gptkbp:hasInChIKey
|
JYQPLBWRPIKHSN-UHFFFAOYSA-N
|
|
gptkbp:hasSMILES
|
CC1=CC(=CC(=C1)C)C=O
|
|
gptkbp:IUPACName
|
2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehyde
|
|
gptkbp:KEGGID
|
C10436
|
|
gptkbp:meltingPoint
|
-8 °C
|
|
gptkbp:molecularWeight
|
150.22 g/mol
|
|
gptkbp:producedBy
|
degradation of carotenoids in saffron
|
|
gptkbp:PubChem_CID
|
16518
61041
|
|
gptkbp:solubility
|
insoluble in water
soluble in ethanol
soluble in diethyl ether
|
|
gptkbp:usedIn
|
flavoring
fragrance industry
|
|
gptkbp:bfsParent
|
gptkb:Crocus_sativus
|
|
gptkbp:bfsLayer
|
7
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
safranal
|