W280305
3-辛酮
≥98%, FG
别名:
乙基戊基酮, 乙基正戊基酮
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关于此项目
线性分子式:
CH3(CH2)4COC2H5
化学文摘社编号:
分子量:
128.21
FEMA Number:
2803
Council of Europe no.:
2042
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
7.062
EC Number:
203-423-0
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1700021
Organoleptic:
cheese; green; mushroom; musty; vegetable; earthy
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
SMILES string
CCCCCC(=O)CC
InChI
1S/C8H16O/c1-3-5-6-7-8(9)4-2/h3-7H2,1-2H3
InChI key
RHLVCLIPMVJYKS-UHFFFAOYSA-N
biological source
synthetic
grade
FG, Halal, Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 172.515
assay
≥98%
bp
167-168 °C (lit.)
density
0.822 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
cheese; green; mushroom; musty; vegetable; earthy
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General description
3-Octanone occurs naturally in mushrooms. It is also is one of the key volatiles produced by fungi such as Aspergillus, Fusarium and Penicillium.
Biochem/physiol Actions
10ppm 时的味道
Other Notes
天然存在：香蕉、蓝莓、百里香、蘑菇、迷迭香和海索草。
signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3 - Skin Irrit. 2
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
123.8 °F - closed cup
flash_point_c
51 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Fungal volatiles as indicators of food and feeds spoilage.
Schnurer J, et al.
Fungal genetics and biology : FG & B, 27(2-3), 209-217 (1999)
Volatile flavour components of some edible mushrooms (Basidiomycetes).
Venkateshwarlu G, et al.
Flavour and Fragrance Journal, 14(3), 191-194 (1999)
Mushroom flavor.
Maga JA.
Journal of Agricultural and Food Chemistry, 29(1), 1-4 (1981)
Marek Nemcovic et al.
FEMS microbiology letters, 284(2), 231-236 (2008-05-31)
Light and starvation are two principal environmental stimuli inducing conidiation in the soil micromycete Trichoderma spp. We observed that volatiles produced by conidiating colonies of Trichoderma spp. elicited conidiation in colonies that had not been induced previously by exposure to
D Tuma et al.
International journal of food microbiology, 8(2), 103-119 (1989-05-01)
Western hard red spring wheat, stored at 20 and 25% moisture contents for 10 months during 1985-86, was monitored for biotic and abiotic variables in 10 unheated bins in Winnipeg, Manitoba. The major odor volatiles identified were 3-methyl-1-butanol, 3-octanone and
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