W270015
甲基环戊烯醇酮
anhydrous, natural, 97%, FG
别名:
环烯
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关于此项目
经验公式（希尔记法）:
C6H8O2
化学文摘社编号:
分子量:
112.13
FEMA Number:
2700
Council of Europe no.:
758
UNSPSC Code:
12164502
Flavis number:
7.056
EC Number:
201-303-2
NACRES:
NA.21
Organoleptic:
bread; burnt; caramel; maple; roasted; sweet
Grade:
FG
Fragrance grade
Halal
Kosher
anhydrous
natural
Fragrance grade
Halal
Kosher
anhydrous
natural
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
产品名称
甲基环戊烯醇酮, anhydrous, natural, 97%, FG
InChI
1S/C6H8O2/c1-4-2-3-5(7)6(4)8/h8H,2-3H2,1H3
InChI key
CFAKWWQIUFSQFU-UHFFFAOYSA-N
SMILES string
CC1CCC(=O)C1=O
grade
FG
Fragrance grade
Halal
Kosher
anhydrous
natural
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515
assay
97%
greener alternative product characteristics
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
mp
104-108 °C
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
greener alternative category
organoleptic
bread; burnt; caramel; maple; roasted; sweet
Quality Level
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Application
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.
General description
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”.
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Eye Dam. 1 - Skin Sens. 1
存储类别
11 - Combustible Solids
wgk
WGK 2
flash_point_f
212.0 °F
flash_point_c
100 °C
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)
Some compounds formed during nonenzymic browning of orange powder.
Tatum JH, et al.
Journal of Agricultural and Food Chemistry, 15(5), 773-775 (1967)
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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