M66951
4-甲基-1-戊醇
97%
别名:
2-Methyl-5-pentanol, 4-Methyl-1-pentanol, 4-Methylamyl alcohol, Anglamol 6085U, Isohexanol, iso-Hexanol
登录 查看组织和合同定价。
选择尺寸
关于此项目
线性分子式:
(CH3)2CH(CH2)3OH
化学文摘社编号:
分子量:
102.17
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
210-969-3
Beilstein/REAXYS Number:
1731303
MDL number:
产品名称
4-甲基-1-戊醇, 97%
InChI
1S/C6H14O/c1-6(2)4-3-5-7/h6-7H,3-5H2,1-2H3
InChI key
PCWGTDULNUVNBN-UHFFFAOYSA-N
SMILES string
CC(C)CCCO
assay
97%
form
liquid
refractive index
n20/D 1.414 (lit.)
bp
160-165 °C (lit.)
density
0.821 g/mL at 25 °C (lit.)
Quality Level
正在寻找类似产品? 访问 产品对比指南
Shujuan Zhang et al.
Molecules (Basel, Switzerland), 20(12), 21609-21625 (2015-12-04)
Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct press after crushing, whole cluster
Stefan Ivanović et al.
Molecules (Basel, Switzerland), 26(5) (2021-04-04)
Plum brandy (Slivovitz (en); Šljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance. In our study, the main volatiles and aroma compounds of 108 non-aged plum brandies originating
Olga Vyviurska et al.
Journal of food science and technology, 54(13), 4284-4301 (2017-12-01)
Nowadays, fingerprinting of food became one of the most perspective analytical tools to resolve a problem of food quality and authentication, especially in difficult cases like differentiation of fruit varieties. In this work, plum brandies distillated by the same technology
Rugang Zhu et al.
Food & function, 10(12), 8081-8093 (2019-11-19)
Pectin oligosaccharides (POSs) can not only be used as prebiotics to promote the growth of beneficial bacteria in the intestine but also can be used as natural food-borne antiglycation agents to inhibit the formation of advanced glycation end products (AGEs)
Ana C Vieira et al.
Food chemistry, 317, 126466-126466 (2020-03-03)
Despite the literature comprises numerous studies dealing with the analysis of wort and beer flavour-related compounds by HS-SPME followed by GC-MS quantification, no generalized consensus exists regarding the optimal conditions for the extraction procedure. The complex chemistry nature of these
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系客户支持