Cynthiaol
Cynthiaol is an naturally occurring polyunsaturated fatty alcohol that is thought to be a flavor component of the delicacy known as sea pineapple.[2]
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| Names | |
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| IUPAC name
(2E,7Z)-deca-2,7-dien-1-ol[1] | |
| Other names
Cynthiaol | |
| Identifiers | |
3D model (JSmol) |
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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). | |
| Infobox references | |
References
- https://m.chemsrc.com/baike/567913.html
- Nguyen, T.T.T. (April 2007). "Aquaculture of sea-pineapple, Halocynthia roretzi in Japan". Aquaculture Asia. XII (2): 21–23.
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