74880
4-Octanol
≥97.0% (GC)
Sinônimo(s):
Butyl propyl carbinol
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About This Item
Fórmula linear:
CH3(CH2)3CH(OH)CH2CH2CH3
Número CAS:
Peso molecular:
130.23
Beilstein:
1719296
Número CE:
Número MDL:
Código UNSPSC:
12352100
ID de substância PubChem:
NACRES:
NA.22
Produtos recomendados
Nível de qualidade
Ensaio
≥97.0% (GC)
forma
liquid
índice de refração
n20/D 1.426
pb
174-176 °C (lit.)
densidade
0.818 g/mL at 20 °C (lit.)
grupo funcional
hydroxyl
cadeia de caracteres SMILES
CCCCC(O)CCC
InChI
1S/C8H18O/c1-3-5-7-8(9)6-4-2/h8-9H,3-7H2,1-2H3
chave InChI
WOFPPJOZXUTRAU-UHFFFAOYSA-N
Código de classe de armazenamento
10 - Combustible liquids
Classe de risco de água (WGK)
WGK 3
Ponto de fulgor (°F)
149.0 °F - closed cup
Ponto de fulgor (°C)
65 °C - closed cup
Equipamento de proteção individual
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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M Winters et al.
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World journal of microbiology & biotechnology, 37(2), 26-26 (2021-01-12)
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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Journal of the science of food and agriculture, 100(3), 978-985 (2019-10-17)
Sorghum grain is rich in phenolic compounds and has the potential to be developed into functional beverages such as sorghum grain tea, in which the health benefits and flavour are the important quality attributes to be considered in tea product
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Food research international (Ottawa, Ont.), 114, 64-71 (2018-10-27)
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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Food chemistry, 284, 100-107 (2019-02-13)
Key odorants of Guojing sesame-flavor Baijiu were identified using the concept of molecular sensory science, including aroma extract dilution analysis (AEDA) based on gas chromatography-olfactometry (GC-O) combined with gas chromatography-mass spectrometry (GC-MS). A total of 509 volatile compounds were detected
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