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
PubChem Substance ID:
UNSPSC Code:
12164502
FEMA Number:
4000
Flavis number:
7.24
EC Number:
235-877-0
MDL number:
InChI key
XYYMFUCZDNNGFS-UHFFFAOYSA-N
InChI
1S/C8H16O/c1-4-5-6-8(9)7(2)3/h7H,4-6H2,1-3H3
SMILES string
CCCCC(=O)C(C)C
biological source
synthetic
assay
98%
refractive index
n20/D 1.411 (lit.)
bp
158-160 °C (lit.)
density
0.816 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
Other Notes
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signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
109.4 °F - closed cup
flash_point_c
43 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
新产品
此项目有
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
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
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
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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