추천 제품
Grade
analytical standard
분석
≥98.0% (mixture of enantiomers, predominantly (-)-enantiomer, GC)
유통기한
limited shelf life, expiry date on the label
형식
neat
저장 온도
2-8°C
SMILES string
CC(CCC1C(C)C)=CC1=O
InChI
1S/C10H16O/c1-7(2)9-5-4-8(3)6-10(9)11/h6-7,9H,4-5H2,1-3H3
InChI key
YSTPAHQEHQSRJD-UHFFFAOYSA-N
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일반 설명
Piperitone is a monocyclic monoterpenoid, which occurs in eucalyptus oil. It is a good source of menthone and thymol.
추천 제품
Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.
신호어
Warning
유해 및 위험 성명서
예방조치 성명서
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2
Storage Class Code
10 - Combustible liquids
WGK
WGK 1
Flash Point (°F)
182.3 °F - closed cup
Flash Point (°C)
83.5 °C - closed cup
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이미 열람한 고객
Terpenoids (2009)
Magali Picard et al.
Journal of agricultural and food chemistry, 64(40), 7576-7584 (2016-10-01)
Piperitone was recently identified in red Bordeaux wines, and this study was designed to further explore its contribution to wine aroma. Firstly, a geographical origin effect was detected within the Bordeaux region (left versus right banks of the Gironde estuary)
Alexandre Pons et al.
Food chemistry, 206, 191-196 (2016-04-05)
The present study concerns the search for new aroma compounds associated with the flavor of aged and prematurely aged red wines. Sensory descriptive analysis associated with gas chromatography-olfactometry was first performed to find specific odoriferous zones. One of the zones
Organic Chemistry, Volume 2: Stereochemistry And The Chemistry Natural Products, 5/E (1956)
Lucyna Balcerzak et al.
Food chemistry, 301, 125283-125283 (2019-08-05)
A small library of 57 low molecular weight oximes was prepared from fragrant aldehydes and ketones, and their olfactory profiles were determined. The most substantive and interesting in terms of the sensory impressions were (+)-isomenthone oxime (fresh, musty, green) and
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