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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)
F J Kelling et al.
Medical and veterinary entomology, 16(2), 161-169 (2002-07-12)
The presence of background odour was found to have a small but significant effect on the sensitivity of the antennal olfactory system of houseflies, Musca domestica Linnaeus (Diptera: Muscidae), to new pulses of odour. We show that cross-adaptation and cross-sensitization
J M Mathews et al.
Toxicology and applied pharmacology, 146(2), 255-260 (1997-11-05)
The effect of trans-1,2-dichloroethylene (DCE), an inhibitor of cytochrome P450 (P450) 2E1 (CYP2E1), on the composition and quantity of volatile organic chemicals (VOCs) expired in the breath of male F-344 rats was determined in parallel with hepatic P450 activity and
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