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Key Documents

Weitere Dokumente

74880

Sigma-Aldrich

4-Octanol

≥97.0% (GC)

Synonym(e):

Butyl-propylcarbinol

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About This Item

Lineare Formel:
CH3(CH2)3CH(OH)CH2CH2CH3
CAS-Nummer:
589-62-8
Molekulargewicht:
130.23
Beilstein:
1719296
EG-Nummer:
209-654-3
MDL-Nummer:
MFCD00014409
UNSPSC-Code:
12352100
PubChem Substanz-ID:
57652537
NACRES:
NA.22

Qualitätsniveau

100

Assay

≥97.0% (GC)

Form

liquid

Brechungsindex

n20/D 1.426

bp

174-176 °C (lit.)

Dichte

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

InChIKey

WOFPPJOZXUTRAU-UHFFFAOYSA-N

Verwandte Kategorien

Lagerklassenschlüssel

10 - Combustible liquids

WGK

WGK 3

Flammpunkt (°F)

149.0 °F - closed cup

Flammpunkt (°C)

65 °C - closed cup

Persönliche Schutzausrüstung

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

Analysenzertifikate (COA)

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M Winters et al.
Journal of applied microbiology, 127(3), 778-793 (2019-06-19)
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
Ling You et al.
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
Yun Xiong et al.
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
Jia Zheng et al.
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
Hehe Li et al.
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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