W400009
2-Methyl-3-heptanone
98%
Synonym(s):
Butyl isopropyl ketone
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About This Item
Linear Formula:
CH3(CH2)3COCH(CH3)2
CAS Number:
Molecular Weight:
128.21
FEMA Number:
4000
EC Number:
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
7.24
biological source
synthetic
Assay
98%
refractive index
n20/D 1.411 (lit.)
bp
158-160 °C (lit.)
density
0.816 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
SMILES string
CCCCC(=O)C(C)C
InChI
1S/C8H16O/c1-4-5-6-8(9)7(2)3/h7H,4-6H2,1-3H3
InChI key
XYYMFUCZDNNGFS-UHFFFAOYSA-N
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Other Notes
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Signal Word
Warning
Hazard Statements
Precautionary Statements
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
Target Organs
Respiratory system
Storage Class Code
3 - Flammable liquids
WGK
WGK 3
Flash Point(F)
109.4 °F - closed cup
Flash Point(C)
43 °C - closed cup
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Regulatory Information
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Huan Liu et al.
Journal of agricultural and food chemistry, 67(20), 5847-5856 (2019-05-03)
The dominant aroma compounds in the breast skin and breast muscle of Beijing roasted duck were investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor-activity values, and aroma recombination. The results demonstrated that a total of 42 aroma compounds were identified in
M G Jervis et al.
Journal of dairy science, 98(4), 2294-2302 (2015-02-11)
Recent studies have demonstrated the effect of bleaching conditions and bleaching agent on flavor and functional properties of whey protein ingredients. Solids concentration at bleaching significantly affected bleaching efficacy and flavor effects of different bleaching agents. It is not known
K M Frankowski et al.
Journal of dairy science, 97(9), 5356-5370 (2014-07-16)
Many food companies are trying to limit the amount of sodium in their products. Permeate, the liquid remaining after whey or milk is ultrafiltered, has been suggested as a salt substitute. The objective of this study was to determine the
Emin Yılmaz et al.
Journal of food science, 80(9), S2035-S2044 (2015-08-12)
The purpose of this study was to determine the physicochemical, thermal and sensorial features of vitamin enriched and aromatized hazelnut oil-beeswax and sunflower wax organogels. Another objective was to monitor the influence of storage on textural and oxidative stability and
Y Qiu et al.
Journal of dairy science, 98(9), 5862-5873 (2015-07-21)
The residual annatto colorant in fluid Cheddar cheese whey is bleached to provide a neutral-colored final product. Currently, hydrogen peroxide (HP) and benzoyl peroxide are used for bleaching liquid whey. However, previous studies have shown that chemical bleaching causes off-flavor
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