777064
1-Octen-3-one
96%
Synonym(s):
Amyl vinyl ketone, Pentyl vinyl ketone, Vinyl amyl ketone, n-Amyl vinyl ketone
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About This Item
Empirical Formula (Hill Notation):
C8H14O
CAS Number:
Molecular Weight:
126.20
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
224-327-5
MDL number:
Assay:
96%
Form:
liquid
Quality Level
assay
96%
form
liquid
refractive index
n20/D 1.435
density
0.833 g/mL at 25 °C
functional group
ketone
storage temp.
2-8°C
SMILES string
CCCCCC(=O)C=C
InChI
1S/C8H14O/c1-3-5-6-7-8(9)4-2/h4H,2-3,5-7H2,1H3
InChI key
KLTVSWGXIAYTHO-UHFFFAOYSA-N
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Storage Class
10 - Combustible liquids
wgk
WGK 3
flash_point_f
164.8 °F - closed cup
flash_point_c
73.8 °C - closed cup
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Laura Franitza et al.
Journal of agricultural and food chemistry, 64(47), 9041-9053 (2016-10-30)
The production of rum consists of fermentation, distillation, and aging. To check the influence of each step on the final rum aroma, molasses, mash, distillate, and the final rum were analyzed using the sensomics concept. The changes in key aroma
M A Drake et al.
Journal of dairy science, 93(11), 5069-5081 (2010-10-23)
A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite previous studies on reduced-fat cheese, information is critically lacking in understanding the flavor and flavor chemistry of reduced-fat
Ana I Carrapiso et al.
Journal of agricultural and food chemistry, 50(22), 6453-6458 (2002-10-17)
The odor-active compounds of different commercial types of Iberian hams (Montanera and Pienso) were researched by gas chromatography-olfactometry based on a detection frequency method. The hams (long- and short-Montanera and Pienso Iberian hams) showed different sensory profiles, differences being significant
Global Trade Item Number
| SKU | GTIN |
|---|---|
| 777064-1G | 04061832940557 |
| 777064-5G | 04061833332689 |