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Merck
CN

W284203

2-戊酮

≥98%, FCC, FG

别名:

甲基丙基酮

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线性分子式:
CH3COCH2CH2CH3
化学文摘社编号:
107-87-9
分子量:
86.13
FEMA Number:
2842
Council of Europe no.:
754
UNSPSC Code:
12164502
PubChem Substance ID:
24901343
Flavis number:
7.054
EC Number:
203-528-1
NACRES:
NA.21
MDL number:
MFCD00009400
Beilstein/REAXYS Number:
506058
Organoleptic:
banana; fruity; woody; ethereal; sweet; wine-like
Grade:
FG, Halal
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

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SMILES string

CCCC(C)=O

InChI

1S/C5H10O/c1-3-4-5(2)6/h3-4H2,1-2H3

InChI key

XNLICIUVMPYHGG-UHFFFAOYSA-N

biological source

synthetic

grade

FG, Halal

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 872/2012, FCC, FDA 21 CFR 172.515

vapor pressure

27 mmHg ( 20 °C)

assay

≥98%

form

liquid

autoignition temp.

941 °F

expl. lim.

8.2 %

impurities

<2.0% 4-methyl-2-pentanone

refractive index

n20/D 1.39 (lit.)

bp

101-105 °C (lit.)

mp

−78 °C (lit.)

solubility

H2O: soluble 72.6 g/L at 20 °C

density

0.809 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

banana; fruity; woody; ethereal; sweet; wine-like

Quality Level

300, 400

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General description

2-戊酮是一种香味挥发性化合物，在切达干酪 、成熟香蕉 和脱脂大豆粉中有报道。

Application


  • 提高溶剂回收过程中聚苯乙烯废物的溶解速率。：探索使用2-戊酮等溶剂回收聚苯乙烯的创新方法，以提高溶解速率，促进可持续的废物管理实践（Kol et al., 2024）。

Biochem/physiol Actions

20ppm 时的味道

Other Notes

天然存在：苹果、香蕉、蓝奶酪、黄油、切达奶酪、可可、咖啡、鱼、朗姆酒、草莓、弗吉尼亚烟草、威士忌。

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Danger

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 2

存储类别

3 - Flammable liquids

wgk

WGK 1

flash_point_f

46.4 °F - closed cup

flash_point_c

8 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

危险化学品
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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBR9615
SHBR1389
SHBP7499
SHBP3905
SHBP3902

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Cheddar cheese flavour studies: II. Relative flavour contributions of individual volatile component.
Manning DJ
The Journal of Dairy Research, 46(3), 523-529 (1979)
Studies on flavor components in soybean
Arai S, et al.
Agricultural and Biological Chemistry, 30(9), 863-868 (1966)
Production of volatiles by ripening bananas.
Macku C & Jennings WG
Journal of Agricultural and Food Chemistry, 35(5), 845-848 (1987)
Yosuke Hanai et al.
Bioscience, biotechnology, and biochemistry, 76(4), 679-684 (2012-04-10)
Lung cancer is a leading cause of deaths in cancer. Hence, developing early-stage diagnostic tests that are non-invasive, highly sensitive, and specific is crucial. In this study, we investigated to determine whether biomarkers derived from urinary volatile organic compounds (VOCs)
Silvina G Fadda et al.
Journal of agricultural and food chemistry, 50(9), 2471-2474 (2002-04-18)
Methyl ketones are detected in dry fermented sausages in which they contribute to the cured aroma. They have been associated with the inoculation of Staphylococcus carnosus used as starter culture. To evaluate the ability of bacterial starters to produce methyl
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