493953
5-甲基-1-己醇
97%
别名:
5-Methylhexanol
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关于此项目
线性分子式:
(CH3)2CH(CH2)4OH
化学文摘社编号:
分子量:
116.20
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
211-023-2
MDL number:
产品名称
5-甲基-1-己醇, 97%
InChI key
ZVHAANQOQZVVFD-UHFFFAOYSA-N
InChI
1S/C7H16O/c1-7(2)5-3-4-6-8/h7-8H,3-6H2,1-2H3
SMILES string
CC(C)CCCCO
assay
97%
refractive index
n20/D 1.422 (lit.)
bp
167-168 °C (lit.)
density
0.823 g/mL at 25 °C (lit.)
functional group
hydroxyl
Quality Level
General description
5-Methyl-1-hexanol, an aliphatic alcohol, can be prepared by the reduction of 5-methylhexanoic acid. It is predicted to have a fruity odor based on fuzzy partition and self organising maps (SOM) analysis data.
5-Methyl-1-hexanol is a volatile organic compound found in:
5-Methyl-1-hexanol is a volatile organic compound found in:
- Alstonia boonei leaves
- ‘Hayward′ and ‘Hort16A′ kiwifruit
- Tuber melanosporum fruiting body
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Flam. Liq. 3 - Skin Irrit. 2
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
86.0 °F
flash_point_c
30 °C
法规信息
危险化学品
此项目有
Nicolas Durand et al.
PloS one, 5(11), e15026-e15026 (2010-12-03)
Carboxyl/cholinesterases (CCEs) are highly diversified in insects. These enzymes have a broad range of proposed functions, in neuro/developmental processes, dietary detoxification, insecticide resistance or hormone/pheromone degradation. As few functional data are available on purified or recombinant CCEs, the physiological role
Prediction of odours of aliphatic alcohols and carbonylated compounds using fuzzy partition and self organising maps (SOM).
Audouze K, et al.
Analusis, 28(7), 625-632 (2000)
GC-MS evaluation of bioactive compounds and antibacterial activity of the oil fraction from the leaves of Alstonia boonei De Wild.
Okwu DE and Ighodaro BU.
Der Pharma Chemica, 2(1), 261-262 (2010)
Richard Splivallo et al.
Phytochemistry, 68(20), 2584-2598 (2007-06-19)
Stir bar sorptive extraction (SBSE) was applied in head space mode (HS), coupled with GC/MS, to compare the aroma profile of three truffle species. A total of 119 volatile organic compounds (VOCs) were identified from the fruiting bodies, of which
Coralia V Garcia et al.
Food chemistry, 137(1-4), 45-54 (2012-12-04)
Bound volatiles are recognised as a potential source of aroma compounds in fruits. In this study, the bound volatiles of Actinidia deliciosa 'Hayward' and A. chinensis 'Hort16A' were studied at three different ripening stages. The bound volatile content tended to
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