质量水平
方案
97%
折射率
n20/D 1.422 (lit.)
沸点
167-168 °C (lit.)
密度
0.823 g/mL at 25 °C (lit.)
官能团
hydroxyl
SMILES字符串
CC(C)CCCCO
InChI
1S/C7H16O/c1-7(2)5-3-4-6-8/h7-8H,3-6H2,1-2H3
InChI key
ZVHAANQOQZVVFD-UHFFFAOYSA-N
一般描述
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
警示用语：
Warning
危险声明
危险分类
Acute Tox. 4 Oral - Flam. Liq. 3 - Skin Irrit. 2
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
86.0 °F
闪点(°C)
30 °C
法规信息
危险化学品
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)
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)
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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