W328800
2-庚醇
≥97%, FG
别名:
甲基戊基甲醇
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关于此项目
线性分子式:
CH3(CH2)4CH(OH)CH3
化学文摘社编号:
分子量:
116.20
FEMA Number:
3288
Council of Europe no.:
554
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
2.045
EC Number:
208-844-3
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1719088
Organoleptic:
fresh; green; fruity; floral; citrus
Grade:
FG
Halal
Kosher
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
2-庚醇, ≥97%, FG
InChI
1S/C7H16O/c1-3-4-5-6-7(2)8/h7-8H,3-6H2,1-2H3
InChI key
CETWDUZRCINIHU-UHFFFAOYSA-N
SMILES string
CCCCCC(C)O
biological source
synthetic
grade
FG
Halal
Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
≥97%
refractive index
n20/D 1.420 (lit.)
bp
160-162 °C (lit.)
density
0.817 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
fresh; green; fruity; floral; citrus
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General description
2-Heptanol or 2-heptyl alcohol is a volatile compound commonly found in plants of medicinal value. It imparts cocoa flavor to Malaysian cocoa beans during roasting. It is one of the key volatile components found in corn silk and in the essential oil extracted from Aloe ferox.
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Dermal - Eye Irrit. 2 - Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
138.2 °F
flash_point_c
59 °C
法规信息
危险化学品
此项目有
Headspace sorptive extraction (HSSE) in the headspace analysis of aromatic and medicinal plants.
Bicchi C, et al.
Journal of High Resolution Chromatography, 23(9), 539-546 (2000)
Volatile components of corn silk (Zea mays L.): Possible Heliothis zea (Boddie) attractants.
Flath RA, et al.
Journal of Agricultural and Food Chemistry, 26(6), 1290-1293 (1978)
Chemical composition of volatile constituents from the leaves of Aloe ferox.
Magwa ML, et al.
African Journal of Biotechnology, 5(18), 1652-1654 (2006)
Influence of roasting conditions on volatile flavor of roasted Malaysian cocoa beans.
Ramli N, et al.
Journal of Food Processing and Preservation, 30(3), 280-298 (2006)
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