모든 사진(1)
About This Item
Linear Formula:
CH3(CH2)3COCH(CH3)2
CAS Number:
Molecular Weight:
128.21
EC Number:
MDL number:
UNSPSC 코드:
12352100
PubChem Substance ID:
NACRES:
NA.22
추천 제품
일반 설명
2-Methyl-3-heptanone is a colorless to light yellow liquid. It is one of the trace taste- and odor-causing organic compounds present in natural water.
애플리케이션
2-Methyl-3-heptanone was used as an internal standard in dynamic headspace sampling, direct solvent extraction and vacuum simultaneous steam distillation–solvent extraction for sample preparation in volatile compound analysis in Thai soy sauce. It was used as an internal standard in the identification of volatile flavor compounds of stored nonfat dry milk using gas chromatography-olfactometry and aroma extract dilution analysis.
신호어
Warning
유해 및 위험 성명서
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
표적 기관
Respiratory system
Storage Class Code
3 - Flammable liquids
WGK
WGK 3
Flash Point (°F)
109.4 °F - closed cup
Flash Point (°C)
43 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
이미 열람한 고객
Dong Han et al.
Molecules (Basel, Switzerland), 24(7) (2019-04-12)
The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated
Determination of trace levels of taste and odor compounds in water by microextraction and gas chromatography-ion-trap detection-mass spectrometry.
Bao ML, et al.
Water Research, 31(7), 1719-1727 (1997)
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Journal of dairy science, 103(2), 1391-1403 (2019-12-02)
The aim of this study was to determine the effect of the forage preservation method (silage vs. hay) on volatile compounds and sensory properties of a traditional Caciocavallo cheese during ripening. A brown-midrib sudangrass hybrid was cultivated on a 7-ha
Raffaele Sacchi et al.
Molecules (Basel, Switzerland), 25(6) (2020-03-19)
This paper aimed to assess the effects of feeding fresh forage on volatile organic compounds (VOCs) of buffalo milk and mozzarella cheese. Sixteen lactating buffaloes were equally allotted into two groups fed diets containing (experimental (Exp) group) or not (control
Alessandro Genovese et al.
Molecules (Basel, Switzerland), 24(8) (2019-04-27)
Seed inoculation of forage crops by arbuscular mycorrhizal fungi (AMF) generally results in higher profitability, but also modifies the chemical composition of silage in terms of increased biomass, protein, and dry matter. Raw milk aroma is affected by the type
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