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Merck
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Key Documents

Altri documenti

74880

Sigma-Aldrich

4-Octanol

≥97.0% (GC)

Sinonimo/i:

Butyl propyl carbinol

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About This Item

Formula condensata:
CH3(CH2)3CH(OH)CH2CH2CH3
Numero CAS:
589-62-8
Peso molecolare:
130.23
Beilstein:
1719296
Numero CE:
209-654-3
Numero MDL:
MFCD00014409
Codice UNSPSC:
12352100
ID PubChem:
57652537
NACRES:
NA.22

Livello qualitativo

100

Saggio

≥97.0% (GC)

Forma fisica

liquid

Indice di rifrazione

n20/D 1.426

P. eboll.

174-176 °C (lit.)

Densità

0.818 g/mL at 20 °C (lit.)

Stringa SMILE

CCCCC(O)CCC

InChI

1S/C8H18O/c1-3-5-7-8(9)6-4-2/h8-9H,3-7H2,1-2H3
WOFPPJOZXUTRAU-UHFFFAOYSA-N

Categorie correlate

Codice della classe di stoccaggio

10 - Combustible liquids

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

149.0 °F - closed cup

Punto d’infiammabilità (°C)

65 °C - closed cup

Dispositivi di protezione individuale

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

Certificati d'analisi (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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