Cynthiaol

Cynthiaol is a naturally occurring polyunsaturated fatty alcohol that is thought to be a flavor component of the delicacy known as sea pineapple.[2]

Cynthiaol
Names
Preferred IUPAC name
(2E,7Z)-Deca-2,7-dien-1-ol[1]
Other names
Cynthiaol
Identifiers
3D model (JSmol)
  • InChI=1S/C10H18O/c1-2-3-4-5-6-7-8-9-10-11/h3-4,8-9,11H,2,5-7,10H2,1H3/b4-3-,9-8+
    Key: NBYIXRHJJYORAJ-VHPFQHCPSA-N
  • C(\C=C\CCC\C=C/CC)O
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
  1. "103983-44-4_CAS号:103983-44-4_CAS No.:103983-44-4 - 化源网".
  2. Nguyen, T.T.T. (April 2007). "Aquaculture of sea-pineapple, Halocynthia roretzi in Japan". Aquaculture Asia. XII (2): 21–23.
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