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Merck

W280305

Sigma-Aldrich

3-辛酮

≥98%, FG

别名:

乙基戊基酮, 乙基正戊基酮

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About This Item

线性分子式:
CH3(CH2)4COC2H5
CAS号:
分子量:
128.21
FEMA號碼:
2803
Beilstein:
1700021
EC號碼:
歐洲委員會號碼:
2042
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
7.062
NACRES:
NA.21

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。

象形圖

FlameExclamation mark

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


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分析证书(COA)

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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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