推荐产品
生物源
synthetic
品質等級
等級
FG
Halal
Kosher
agency
meets purity specifications of JECFA
法律遵循
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515
化驗
≥98%
折射率
n20/D 1.415 (lit.)
bp
167-168 °C (lit.)
密度
0.822 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
感官的
cheese; green; mushroom; musty; vegetable; earthy
SMILES 字串
CCCCCC(=O)CC
InChI
1S/C8H16O/c1-3-5-6-7-8(9)4-2/h3-7H2,1-2H3
InChI 密鑰
RHLVCLIPMVJYKS-UHFFFAOYSA-N
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一般說明
3-Octanone occurs naturally in mushrooms. It is also is one of the key volatiles produced by fungi such as Aspergillus, Fusarium and Penicillium.
生化/生理作用
10ppm 时的味道
其他說明
天然存在:香蕉、蓝莓、百里香、蘑菇、迷迭香和海索草。
訊號詞
Warning
危險聲明
危險分類
Flam. Liq. 3 - Skin Irrit. 2
儲存類別代碼
3 - Flammable liquids
水污染物質分類(WGK)
WGK 1
閃點(°F)
123.8 °F - closed cup
閃點(°C)
51 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Fungal volatiles as indicators of food and feeds spoilage.
Fungal genetics and biology : FG & B, 27(2-3), 209-217 (1999)
Volatile flavour components of some edible mushrooms (Basidiomycetes).
Flavour and Fragrance Journal, 14(3), 191-194 (1999)
Mushroom flavor.
Journal of Agricultural and Food Chemistry, 29(1), 1-4 (1981)
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
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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