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.
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
Global Trade Item Number
| 货号 | GTIN |
|---|---|
| W280305-1KG | |
| W280305-8KG-K | 4061837807060 |
| W280305-1KG-K | 4061837516962 |
| W280305-20KG | |
| W280305-20KG-K | 4061836712358 |
| W280305-800G-K | |
| W280305-8KG | |
| W280305-800G | |
| W280305-SAMPLE | |
| W280305-SAMPLE-K | 4061837516993 |
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