74880
4-Octanol
≥97.0% (GC)
Synonym(s):
Butyl propyl carbinol
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About This Item
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Quality Level
Assay
≥97.0% (GC)
form
liquid
refractive index
n20/D 1.426
bp
174-176 °C (lit.)
density
0.818 g/mL at 20 °C (lit.)
SMILES string
CCCCC(O)CCC
InChI
1S/C8H18O/c1-3-5-7-8(9)6-4-2/h8-9H,3-7H2,1-2H3
InChI key
WOFPPJOZXUTRAU-UHFFFAOYSA-N
Related Categories
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
Flash Point(F)
149.0 °F - closed cup
Flash Point(C)
65 °C - closed cup
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Certificates of Analysis (COA)
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Yeast and bacterial communities inhabit a sourdough starter to make artisanal bread. This study shows whether the interactions of micro-organisms derived from Australian sourdough starters provide some of the positive flavour, and aroma properties to bread by using defined sourdough
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The role of the yeast community in Chinese strong-flavor baijiu fermentation was investigated by culture-independent and culture-dependent methods based on 26S rDNA sequence analysis. 92 yeast species belonging to 54 genera were found by Illumina sequencing during the fermentation of
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Changes of volatile compounds and sensory properties in the fermentation process of Wuliangye baobaoqu starter (WBS) were determined by sensory analysis, gas chromatography-olfactometry (GC/O) and GC quantitative analyses. The sensory properties of WBS changed from the sour, fruity, bready notes
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