Cynthiaol is a naturally occurring polyunsaturated fatty alcohol that is thought to be a flavor component of sea pineapple (Halocynthia roretzi), an edible sea squirt.[2]
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| Names | |
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| Preferred IUPAC name
(2E,7Z)-Deca-2,7-dien-1-ol[1] | |
| Other names
Cynthiaol
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| Identifiers | |
3D model (JSmol)
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PubChem CID
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CompTox Dashboard (EPA)
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| Properties | |
| C10H18O | |
| Molar mass | 154.253 g·mol−1 |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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References
edit- ^ "103983-44-4_CAS号:103983-44-4_CAS No.:103983-44-4 - 化源网".
- ^ Nguyen, T.T.T. (April 2007). "Aquaculture of sea-pineapple, Halocynthia roretzi in Japan". Aquaculture Asia. XII (2): 21–23.
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