W400009
2-甲基-3-庚酮
98%
别名:
丁基异丙基酮
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关于此项目
线性分子式:
CH3(CH2)3COCH(CH3)2
化学文摘社编号:
分子量:
128.21
FEMA编号:
4000
EC 号:
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
7.24
生物来源
synthetic
方案
98%
折射率
n20/D 1.411 (lit.)
沸点
158-160 °C (lit.)
密度
0.816 g/mL at 25 °C (lit.)
应用
flavors and fragrances
SMILES字符串
CCCCC(=O)C(C)C
InChI
1S/C8H16O/c1-4-5-6-8(9)7(2)3/h7H,4-6H2,1-3H3
InChI key
XYYMFUCZDNNGFS-UHFFFAOYSA-N
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警示用语：
Warning
危险分类
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
109.4 °F - closed cup
闪点(°C)
43 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
新产品
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Huan Liu et al.
Journal of agricultural and food chemistry, 67(20), 5847-5856 (2019-05-03)
The dominant aroma compounds in the breast skin and breast muscle of Beijing roasted duck were investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor-activity values, and aroma recombination. The results demonstrated that a total of 42 aroma compounds were identified in
M G Jervis et al.
Journal of dairy science, 98(4), 2294-2302 (2015-02-11)
Recent studies have demonstrated the effect of bleaching conditions and bleaching agent on flavor and functional properties of whey protein ingredients. Solids concentration at bleaching significantly affected bleaching efficacy and flavor effects of different bleaching agents. It is not known
K M Frankowski et al.
Journal of dairy science, 97(9), 5356-5370 (2014-07-16)
Many food companies are trying to limit the amount of sodium in their products. Permeate, the liquid remaining after whey or milk is ultrafiltered, has been suggested as a salt substitute. The objective of this study was to determine the
Emin Yılmaz et al.
Journal of food science, 80(9), S2035-S2044 (2015-08-12)
The purpose of this study was to determine the physicochemical, thermal and sensorial features of vitamin enriched and aromatized hazelnut oil-beeswax and sunflower wax organogels. Another objective was to monitor the influence of storage on textural and oxidative stability and
Y Qiu et al.
Journal of dairy science, 98(9), 5862-5873 (2015-07-21)
The residual annatto colorant in fluid Cheddar cheese whey is bleached to provide a neutral-colored final product. Currently, hydrogen peroxide (HP) and benzoyl peroxide are used for bleaching liquid whey. However, previous studies have shown that chemical bleaching causes off-flavor
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