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Merck
CN

55392

1-Hepten-3-ol

analytical standard

Synonym(s):

Butyl vinyl carbinol

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About This Item

Linear Formula:
CH3(CH2)3CH(OH)CH=CH2
CAS Number:
4938-52-7
Molecular Weight:
114.19
EC Number:
225-579-9
UNSPSC Code:
85151701
PubChem Substance ID:
329758103
Beilstein/REAXYS Number:
1720340
MDL number:
MFCD00021940

Key Documents

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Product Name

1-Hepten-3-ol, analytical standard

InChI

1S/C7H14O/c1-3-5-6-7(8)4-2/h4,7-8H,2-3,5-6H2,1H3

InChI key

PZKFYTOLVRCMOA-UHFFFAOYSA-N

SMILES string

CCCCC(O)C=C

grade

analytical standard

assay

≥97.0% (GC)

shelf life

limited shelf life, expiry date on the label

refractive index

n20/D 1.433 (lit.)
n20/D 1.433

bp

153-156 °C (lit.)

density

0.836 g/mL at 20 °C
0.836 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
food and beverages
personal care

format

neat

Quality Level

100

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Application

1-Hepten-3-ol may be used as an analytical standard for the determination of the analyte in meat products, packaged vegetables, food products, wine, and fruit samples by gas chromatography (GC) based techniques.

General description

1-Hepten-3-ol, an allylic alcohol, belongs to the class of volatile organic compounds (VOCs). It is commonly detected as a constituent of Hyacinthus orientalis L. flowers.

pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

128.8 °F - closed cup

flash_point_c

53.8 °C - closed cup

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
BCBW2066
BCBV7091

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Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine
Welke JE, et al.
Food Research International, 59, 85-99 (2014)
J L Berdagué et al.
Journal of chromatography. A, 1146(1), 85-92 (2007-02-24)
The aim of this work was to devise a novel fully computerised chromatography-olfactometry system where eight sniffers detect volatile compounds obtained from a single chromatographic separation. The technical options taken to implement this system are described in detail. The new
Solid phase microextraction/gas chromatography/mass spectrometry integrated with chemometrics for detection of Salmonella typhimurium contamination in a packaged fresh vegetable
Siripatrawan U and Harte BR
Analytica Chimica Acta, 581(1), 63-70 (2007)
G Procida et al.
Journal of chromatography. A, 830(1), 175-182 (1999-02-19)
Salami are a typical seasoned sausage of Italy; a number of types are produced, according to local traditional recipes. As industrial production has taken place, a number of problems rise in obtaining products similar to the traditional ones. The use
Rafika Iraqi et al.
Journal of agricultural and food chemistry, 53(4), 1179-1184 (2005-02-17)
"Spanish style" Moroccan green table olives were screened for potent odorants by gas chromatography-olfactometry/aroma extraction dilution analysis of a representative Likens-Nickerson extract. (Z)-3-Hexenal [flavor dilution factor (FD) = 256], (E,E)-2,4-decadienal (FD = 128), and (E,Z)-2,4-decadienal (FD = 64) were revealed
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