W270700
6-Methyl-5-hepten-2-one
natural, ≥98.0%, FCC
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About This Item
Linear Formula:
(CH3)2C=CHCH2CH2COCH3
CAS Number:
Molecular Weight:
126.20
EC Number:
203-816-7
UNSPSC Code:
12352200
PubChem Substance ID:
Beilstein/REAXYS Number:
1741705
MDL number:
grade
natural
reg. compliance
FCC
assay
≥98.0%
refractive index
n20/D 1.439 (lit.), n/D 1.440 (lit.)
bp
73 °C/18 mmHg (lit.)
density
0.858 g/mL at 20 °C, 0.848 g/mL at 25 °C (lit.), 0.855 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
organoleptic
citrus
SMILES string
C\C(C)=C\CCC(C)=O
InChI
1S/C8H14O/c1-7(2)5-4-6-8(3)9/h5H,4,6H2,1-3H3
InChI key
UHEPJGULSIKKTP-UHFFFAOYSA-N
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signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
Storage Class
3 - Flammable liquids
wgk
WGK 1
flash_point_f
132.8 °F - closed cup
flash_point_c
56 °C - closed cup
Regulatory Information
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Wouter Kegge et al.
Annals of botany, 115(6), 961-970 (2015-04-09)
Volatile organic compounds (VOCs) play various roles in plant-plant interactions, and constitutively produced VOCs might act as a cue to sense neighbouring plants. Previous studies have shown that VOCs emitted from the barley (Hordeum vulgare) cultivar 'Alva' cause changes in
Audrey Errard et al.
Journal of agricultural and food chemistry, 63(46), 10103-10111 (2015-10-29)
Tomato is susceptible to pest infestations by both spider mites and aphids. The effects of each individual pest on plants are known, whereas multiple-pest infestations have received little interest. We studied the effects of single- versus multiple-pest infestation by Tetranychus
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic