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Safety Information

777064

Sigma-Aldrich

1-Octen-3-one

96%

Synonym(s):

Amyl vinyl ketone, Pentyl vinyl ketone, Vinyl amyl ketone, n-Amyl vinyl ketone

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About This Item

Empirical Formula (Hill Notation):
C8H14O
CAS Number:
Molecular Weight:
126.20
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22

Quality Level

Assay

96%

form

liquid

refractive index

n20/D 1.435

density

0.833 g/mL at 25 °C

storage temp.

2-8°C

SMILES string

CCCCCC(=O)C=C

InChI

1S/C8H14O/c1-3-5-6-7-8(9)4-2/h4H,2-3,5-7H2,1H3

InChI key

KLTVSWGXIAYTHO-UHFFFAOYSA-N

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Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

164.8 °F - closed cup

Flash Point(C)

73.8 °C - closed cup


Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

FSL

Group 4: Flammable liquids
Type 3 petroleums
Hazardous rank III
Water insoluble liquid

JAN Code

777064-5G:
777064-1G:
777064-VAR:
777064-BULK:


Certificates of Analysis (COA)

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Laura Franitza et al.
Journal of agricultural and food chemistry, 64(47), 9041-9053 (2016-10-30)
The production of rum consists of fermentation, distillation, and aging. To check the influence of each step on the final rum aroma, molasses, mash, distillate, and the final rum were analyzed using the sensomics concept. The changes in key aroma
Monique Pons et al.
Journal of agricultural and food chemistry, 59(7), 3264-3272 (2011-03-10)
Analysis of wines from different grape varieties marked by sometimes intense aromatic nuances of fresh mushroom was performed by gas chromatography coupled with olfactometry. This analysis has led to the identification of several odoriferous zones, which were recalling a fresh
Malick Camara et al.
Journal of agricultural and food chemistry, 61(5), 1036-1043 (2013-01-30)
Rapid and direct, in situ headspace screening for odoriferous volatile organic compounds (VOCs) present in fresh grapes and in wines is a very promising method for quality control because the economic value of a wine is closely related to its
J Lin et al.
Lipids, 36(7), 749-756 (2001-08-28)
Six odor-active compounds generated by autoxidation of arachidonic acid (AA) were quantified by isotope dilution assay (IDA), i.e., hexanal (1), 1-octen-3-one (2), (E,Z)-2,4-decadienal (3), (E,E)-2,4-decadienal (4), trans-4,5-epoxy-(E)-2-decenal (5), and (E,Z,Z)-2,4,7-tridecatrienal (6). Compound 1 was the most abundant odorant with about
James Ridsdill-Smith et al.
Archives of insect biochemistry and physiology, 51(4), 170-181 (2002-11-15)
Halotydeus destructor feeding on subterranean clover cotyledons can cause severe damage. The mites live on the soil surface and move up onto plants to feed. Foraging behaviour consists of palpating, probing, and feeding with frequent transitions between them. Sustained feeding

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