质量水平
方案
96%
表单
liquid
折射率
n20/D 1.435
密度
0.833 g/mL at 25 °C
官能团
ketone
储存温度
2-8°C
SMILES字符串
CCCCCC(=O)C=C
InChI
1S/C8H14O/c1-3-5-6-7-8(9)4-2/h4H,2-3,5-7H2,1H3
InChI key
KLTVSWGXIAYTHO-UHFFFAOYSA-N
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储存分类代码
10 - Combustible liquids
WGK
WGK 3
闪点(°F)
164.8 °F - closed cup
闪点(°C)
73.8 °C - closed cup
Laura Franitza et al.
Journal of agricultural and food chemistry, 64(47), 9041-9053 (2016-10-30)
The production of rum consists of fermentation, distillation, and aging. To check the influence of each step on the final rum aroma, molasses, mash, distillate, and the final rum were analyzed using the sensomics concept. The changes in key aroma
Ana I Carrapiso et al.
Journal of agricultural and food chemistry, 50(22), 6453-6458 (2002-10-17)
The odor-active compounds of different commercial types of Iberian hams (Montanera and Pienso) were researched by gas chromatography-olfactometry based on a detection frequency method. The hams (long- and short-Montanera and Pienso Iberian hams) showed different sensory profiles, differences being significant
Meryl B Lubran et al.
Journal of agricultural and food chemistry, 53(21), 8325-8327 (2005-10-13)
Taste threshold tests of ferrous sulfate (FeSO4) solutions have been confounded by the presence of putative odorants. To detect the presence of odorants released from these solutions solid-phase microextraction (SPME) was used to collect volatiles in the headspace above FeSO4
M A Drake et al.
Journal of dairy science, 93(11), 5069-5081 (2010-10-23)
A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite previous studies on reduced-fat cheese, information is critically lacking in understanding the flavor and flavor chemistry of reduced-fat
Monique Pons et al.
Journal of agricultural and food chemistry, 59(7), 3264-3272 (2011-03-10)
Analysis of wines from different grape varieties marked by sometimes intense aromatic nuances of fresh mushroom was performed by gas chromatography coupled with olfactometry. This analysis has led to the identification of several odoriferous zones, which were recalling a fresh
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