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Supelco

3-Octanon

analytical standard

Synonym(e):

Ethyl-amylketon, Ethyl-pentylketon

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About This Item

Lineare Formel:
CH3(CH2)4COC2H5
CAS-Nummer:
106-68-3
Molekulargewicht:
128.21
Beilstein:
1700021
EG-Nummer:
203-423-0
MDL-Nummer:
MFCD00009515
UNSPSC-Code:
41116107
PubChem Substanz-ID:
329757106
NACRES:
NA.24

Qualität

analytical standard

Qualitätsniveau

100

Haltbarkeit

limited shelf life, expiry date on the label

Methode(n)

HPLC: suitable
gas chromatography (GC): suitable

Brechungsindex

n20/D 1.415 (lit.)

bp

167-168 °C (lit.)

Dichte

0.822 g/mL at 25 °C (lit.)

Anwendung(en)

cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care

Format

neat

Lagertemp.

2-30°C

SMILES String

CCCCCC(=O)CC

InChI

1S/C8H16O/c1-3-5-6-7-8(9)4-2/h3-7H2,1-2H3

InChIKey

RHLVCLIPMVJYKS-UHFFFAOYSA-N

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Anwendung

3-Octanone may be used as an analytical reference standard for the quantification of the analyte in truffle aromas using gas chromatography (GC).
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Piktogramme

FlameExclamation mark
GHS02,GHS07

Signalwort

Warning

H-Sätze

H226,H315

Gefahreneinstufungen

Flam. Liq. 3 - Skin Irrit. 2

Lagerklassenschlüssel

3 - Flammable liquids

WGK

WGK 1

Flammpunkt (°F)

123.8 °F - closed cup

Flammpunkt (°C)

51 °C - closed cup

Persönliche Schutzausrüstung

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Choose from one of the most recent versions:

Analysenzertifikate (COA)

Lot/Batch Number
BCCK1693
BCBZ7357
BCBV9733
SZBD226XV
SZBA189XV

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If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

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Determination of volatile organic compounds from truffles via SPME-GC-MS
Mauriello G, et al.
Journal of Chromatographic Science, 42(6), 299-305 (2004)
Zhuo-Min Zhang et al.
Journal of chromatographic science, 46(8), 690-696 (2008-09-18)
Mushrooms are very popular in the market for their nutritional and medicinal use. Mushroom volatiles are not only an important factor in the flavor, but also contain many antioxidant compounds. Antioxidant activity is a very important property for disease prevention.
D Tuma et al.
International journal of food microbiology, 8(2), 103-119 (1989-05-01)
Western hard red spring wheat, stored at 20 and 25% moisture contents for 10 months during 1985-86, was monitored for biotic and abiotic variables in 10 unheated bins in Winnipeg, Manitoba. The major odor volatiles identified were 3-methyl-1-butanol, 3-octanone and
Martin J Schnermann et al.
Proceedings of the National Academy of Sciences of the United States of America, 107(14), 6158-6163 (2010-03-25)
Golgi-modifying properties of the spongian diterpene macfarlandin E (MacE) and a synthetic analog, t-Bu-MacE, containing its 2,7-dioxabicyclo[3.2.1]octan-3-one moiety are reported. Natural product screening efforts identified MacE as inducing a novel morphological change in Golgi structure defined by ribbon fragmentation with
Marek Nemcovic et al.
FEMS microbiology letters, 284(2), 231-236 (2008-05-31)
Light and starvation are two principal environmental stimuli inducing conidiation in the soil micromycete Trichoderma spp. We observed that volatiles produced by conidiating colonies of Trichoderma spp. elicited conidiation in colonies that had not been induced previously by exposure to
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