모든 사진(1)
About This Item
Linear Formula:
CH3(CH2)4COC2H5
CAS Number:
Molecular Weight:
128.21
FEMA Number:
2803
Beilstein:
1700021
EC Number:
유럽평의회 번호:
2042
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
7.062
NACRES:
NA.21
추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
규정 준수
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515
분석
≥98%
refractive index
n20/D 1.415 (lit.)
bp
167-168 °C (lit.)
density
0.822 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
감각 수용성의
cheese; green; mushroom; musty; vegetable; earthy
SMILES string
CCCCCC(=O)CC
InChI
1S/C8H16O/c1-3-5-6-7-8(9)4-2/h3-7H2,1-2H3
InChI key
RHLVCLIPMVJYKS-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
3-Octanone occurs naturally in mushrooms. It is also is one of the key volatiles produced by fungi such as Aspergillus, Fusarium and Penicillium.
생화학적/생리학적 작용
Taste at 10 ppm
기타 정보
Natural occurrence: Banana, blueberry, thyme, mushroom, rosemary and hyssop.
신호어
Warning
유해 및 위험 성명서
Hazard Classifications
Flam. Liq. 3 - Skin Irrit. 2
Storage Class Code
3 - Flammable liquids
WGK
WGK 1
Flash Point (°F)
123.8 °F - closed cup
Flash Point (°C)
51 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Fungal volatiles as indicators of food and feeds spoilage.
Schnurer J, et al.
Fungal genetics and biology : FG & B, 27(2-3), 209-217 (1999)
Volatile flavour components of some edible mushrooms (Basidiomycetes).
Venkateshwarlu G, et al.
Flavour and Fragrance Journal, 14(3), 191-194 (1999)
Mushroom flavor.
Maga JA.
Journal of Agricultural and Food Chemistry, 29(1), 1-4 (1981)
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
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