NCBI Taxonomy: 6358

Platynereis (ncbi_taxid: 6358)

found 2 associated metabolites at genus taxonomy rank level.

Ancestor: Nereididae

Child Taxonomies: Platynereis dumerilii, Platynereis agilis, Platynereis nunezi, Platynereis jourdei, Platynereis abnormis, Platynereis insolita, Platynereis entshonae, Platynereis australis, unclassified Platynereis, Platynereis massiliensis, Platynereis bicanaliculata, Platynereis cf. australis PA-2020, Platynereis cf. massiliensis AA443, Platynereis cf. massiliensis AA444, Platynereis cf. massiliensis AA445, Platynereis cf. massiliensis AA446, Platynereis cf. massiliensis AA447, Platynereis cf. massiliensis AA448, Platynereis cf. massiliensis AA451, Platynereis cf. massiliensis AA452, Platynereis cf. massiliensis AA453, Platynereis cf. massiliensis AA454, Platynereis cf. massiliensis AA456, Platynereis cf. massiliensis AA457, Platynereis cf. massiliensis AA458, Platynereis cf. massiliensis AA459, Platynereis cf. massiliensis AA460, Platynereis cf. massiliensis AA461, Platynereis cf. massiliensis AA463, Platynereis cf. massiliensis AA464, Platynereis cf. massiliensis AA465, Platynereis cf. massiliensis AA466, Platynereis cf. massiliensis AA467, Platynereis cf. massiliensis AC558, Platynereis cf. massiliensis AC559, Platynereis cf. massiliensis AC560, Platynereis cf. massiliensis AC561, Platynereis cf. massiliensis AC562, Platynereis cf. massiliensis AC563, Platynereis cf. massiliensis AC564, Platynereis cf. massiliensis AC565, Platynereis cf. massiliensis AC566, Platynereis cf. massiliensis AC567, Platynereis cf. massiliensis AC568, Platynereis cf. massiliensis AC569, Platynereis cf. massiliensis AC570, Platynereis cf. massiliensis AC571, Platynereis cf. massiliensis AC572, Platynereis cf. massiliensis AC573, Platynereis cf. massiliensis AC574, Platynereis cf. massiliensis AC575, Platynereis cf. massiliensis AC576, Platynereis cf. massiliensis AC577, Platynereis cf. massiliensis AC580, Platynereis cf. massiliensis AC581, Platynereis cf. massiliensis AC582, Platynereis cf. massiliensis AC583, Platynereis cf. massiliensis AC584, Platynereis cf. massiliensis AC585, Platynereis cf. massiliensis AC586, Platynereis cf. massiliensis AC587, Platynereis cf. massiliensis AC591, Platynereis cf. massiliensis AC592, Platynereis cf. massiliensis AC572A, Platynereis cf. massiliensis MALT-2022

Heptanal

Oenanthic aldehyde

C7H14O (114.10445940000001)


Heptanal, also known as enanthal or N-heptaldehyde, 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. Thus, heptanal is considered to be a fatty aldehyde lipid molecule. It is a colourless liquid with a strong fruity odor, which is used as precursor to components in perfumes and lubricants. Heptanal is a very hydrophobic molecule, practically insoluble in water, and relatively neutral. Heptanal exists in all eukaryotes, ranging from yeast to humans. Heptanal is an aldehydic, citrus, and fat tasting compound. heptanal is found, on average, in the highest concentration in a few different foods, such as corns, tea, and sweet oranges and in a lower concentration in lemons, wild carrots, and carrots. heptanal has also been detected, but not quantified, in several different foods, such as horned melons, common beets, dills, red bell peppers, and malus (crab apple). This could make heptanal a potential biomarker for the consumption of these foods. The formation of heptanal in the fractional distillation of castor oil was already described in 1878. The large-scale production is based on the pyrolytic cleavage of ricinoleic acid ester (Arkema method) and on the hydroformylation of 1-hexene with rhodium 2-ethylhexanoate as a catalyst upon addition of some 2-ethylhexanoic acid (Oxea method):Heptanal naturally occurs in the essential oils of ylang-ylang (Cananga odorata), clary sage (Salvia sclarea), lemon (Citrus x limon), bitter orange (Citrus x aurantium), rose (Rosa) and hyacinth (Hyacinthus). Heptanal is a potentially toxic compound. Heptanal has been found to be associated with several diseases such as ulcerative colitis, crohns disease, uremia, and nonalcoholic fatty liver disease; also heptanal has been linked to the inborn metabolic disorders including celiac disease. The compound has a flash point of 39.5 °C. The explosion range is between 1.1\\% by volume as the lower explosion limit (LEL) and 5.2\\% by volume as the upper explosion limit. Heptanal or heptanaldehyde is an alkyl aldehyde. Full hydrogenation provides the branched primary alcohol 2-pentylnonan-1-ol, also accessible from the Guerbet reaction from heptanol. A by-product of the given reaction is the unpleasant rancid smelling (Z)-2-pentyl-2-nonenal. Heptanal forms flammable vapor-air mixtures. Heptanal is a flammable, slightly volatile colorless liquid of pervasive fruity to oily-greasy odor, which is miscible with alcohols and practically insoluble in water. Heptanal reacts with benzaldehyde in a Knoevenagel reaction under basic catalysis with high yield and selectivity (> 90\\%) to alpha-pentylcinnamaldehyde (also called jasmine aldehyde because of the typical jasmine odor), which is mostly used in many fragrances as a cis/trans isomer mixture. Found in essential oils of ylang-ylang, clary sage, California orange, bitter orange and others. Flavouring agent

   

Heptanal

InChI=1\C7H14O\c1-2-3-4-5-6-7-8\h7H,2-6H2,1H

C7H14O (114.10445940000001)