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Key Documents

Otros documentos

74880

Sigma-Aldrich

4-Octanol

≥97.0% (GC)

Sinónimos:

Butyl propyl carbinol

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About This Item

Fórmula lineal:
CH3(CH2)3CH(OH)CH2CH2CH3
Número de CAS:
589-62-8
Peso molecular:
130.23
Beilstein/REAXYS Number:
1719296
EC Number:
209-654-3
MDL number:
MFCD00014409
UNSPSC Code:
12352100
PubChem Substance ID:
57652537
NACRES:
NA.22

Quality Level

100

assay

≥97.0% (GC)

form

liquid

refractive index

n20/D 1.426

bp

174-176 °C (lit.)

density

0.818 g/mL at 20 °C (lit.)

SMILES string

CCCCC(O)CCC

InChI

1S/C8H18O/c1-3-5-7-8(9)6-4-2/h8-9H,3-7H2,1-2H3

InChI key

WOFPPJOZXUTRAU-UHFFFAOYSA-N

Categorías relacionadas

Storage Class

10 - Combustible liquids

wgk_germany

WGK 3

flash_point_f

149.0 °F - closed cup

flash_point_c

65 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

Certificados de análisis (COA)

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M Winters et al.
Journal of applied microbiology, 127(3), 778-793 (2019-06-19)
Yeast and bacterial communities inhabit a sourdough starter to make artisanal bread. This study shows whether the interactions of micro-organisms derived from Australian sourdough starters provide some of the positive flavour, and aroma properties to bread by using defined sourdough
Ling You et al.
World journal of microbiology & biotechnology, 37(2), 26-26 (2021-01-12)
The role of the yeast community in Chinese strong-flavor baijiu fermentation was investigated by culture-independent and culture-dependent methods based on 26S rDNA sequence analysis. 92 yeast species belonging to 54 genera were found by Illumina sequencing during the fermentation of
Yun Xiong et al.
Journal of the science of food and agriculture, 100(3), 978-985 (2019-10-17)
Sorghum grain is rich in phenolic compounds and has the potential to be developed into functional beverages such as sorghum grain tea, in which the health benefits and flavour are the important quality attributes to be considered in tea product
Jia Zheng et al.
Food research international (Ottawa, Ont.), 114, 64-71 (2018-10-27)
Changes of volatile compounds and sensory properties in the fermentation process of Wuliangye baobaoqu starter (WBS) were determined by sensory analysis, gas chromatography-olfactometry (GC/O) and GC quantitative analyses. The sensory properties of WBS changed from the sour, fruity, bready notes
Hehe Li et al.
Food chemistry, 284, 100-107 (2019-02-13)
Key odorants of Guojing sesame-flavor Baijiu were identified using the concept of molecular sensory science, including aroma extract dilution analysis (AEDA) based on gas chromatography-olfactometry (GC-O) combined with gas chromatography-mass spectrometry (GC-MS). A total of 509 volatile compounds were detected

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