Merck
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文件

W270015

Sigma-Aldrich

甲基环戊烯醇酮

greener alternative

anhydrous, natural, 97%, FG

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别名:
环烯
经验公式（希尔记法）:
C6H8O2
CAS号:
80-71-7
分子量:
112.13
FEMA编号:
2700
EC 号:
201-303-2
欧洲委员会编号:
758
Flavis编号:
7.056
NACRES:
NA.21

等级

FG
Fragrance grade
Halal
Kosher
anhydrous
natural

质量水平

400

Agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

检测方案

97%

环保替代产品特性

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

mp

104-108 °C

application(s)

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

环保替代产品分类

Aligned,

性状检查

bread; burnt; caramel; maple; roasted; sweet

SMILES string

CC1CCC(=O)C1=O

InChI

1S/C6H8O2/c1-4-2-3-5(7)6(4)8/h8H,2-3H2,1H3

InChI key

CFAKWWQIUFSQFU-UHFFFAOYSA-N

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相关类别

一般描述

Methyl cyclopentenolone is one of the flavor compounds of maple syrup, coffee oil and wood smoke. It is reported to be one the key aroma compounds in Wasanbon sugar, contributing to the maple-like flavor. Methyl cyclopentenolone is also one of the major volatile compound formed during the thermal degradation of glucose.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

应用

This material is found primarily as the enol form (CAS 80-71-7) in its pure, anhydrous state. Readily forms the diketone form (CAS 765-70-8) in solution.

象形图

CorrosionExclamation mark
GHS05,GHS07

警示用语：

Danger

危险声明

H302 - H317 - H318

危险分类

Acute Tox. 4 Oral - Eye Dam. 1 - Skin Sens. 1

储存分类代码

11 - Combustible Solids

WGK

WGK 2

闪点(°F)

212.0 °F

闪点(°C)

100 °C

分析证书(COA)

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Some compounds formed during nonenzymic browning of orange powder.
Tatum JH, et al.
Journal of Agricultural and Food Chemistry, 15(5), 773-775 (1967)
Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose.
Yu TH & Ho CT.
Journal of Agricultural and Food Chemistry, 43(6), 1641-1646 (1995)
Contents and Compositions of the Aroma in ?Wasanbon? Sugar.
Matsui T & Kitaoka S.
J. Nutr. Sci. Vitaminol., 27(6), 563-572 (1981)
The flavor chemistry of wood smoke.
Maga JA
Food Reviews International, 3(1-2), 139-183 (1987)
Seo Young Choi et al.
Biochimica et biophysica acta, 1770(12), 1612-1619 (2007-10-13)
Peroxisome proliferator-activated receptors (PPARs) are members of the nuclear hormone receptor superfamily that plays a pivotal role in regulating inflammatory gene expression. The purpose of this study was to investigate the effects of coffee extract, 3-methyl-1,2-cyclopentanedione (3-MCP) on PPARs in
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