W508209
3-甲基-3-戊醇
≥98%, FG
别名:
二乙基甲基甲醇
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关于此项目
线性分子式:
(CH3CH2)2C(CH3)OH
化学文摘社编号:
分子量:
102.17
NACRES:
NA.21
Flavis number:
2.184
PubChem Substance ID:
UNSPSC Code:
12164502
EC Number:
201-053-4
MDL number:
Beilstein/REAXYS Number:
1731456
InChI key
FRDAATYAJDYRNW-UHFFFAOYSA-N
InChI
1S/C6H14O/c1-4-6(3,7)5-2/h7H,4-5H2,1-3H3
SMILES string
CCC(C)(O)CC
biological source
synthetic
grade
FG, Kosher
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
≥98%
refractive index
n20/D 1.418 (lit.)
bp
123 °C (lit.)
mp
−38 °C (lit.)
density
0.824 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
green; fruity
Quality Level
General description
3-Methyl-3-pentanol is an aroma-active alcohol that occurs naturally in pandan leaves, red pepper and fruit of Lycii fructus.
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
75.2 °F - closed cup
flash_point_c
24 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
新产品
此项目有
Aroma?Active Components of Lycii fructus (kukija).
Lee GH, et al.
Journal of Food Science, C500?C505-C500?C505 (2008)
Volatiles from red pepper (Capsicum spp.).
Keller U, et al.
ACS Symp. Ser., 137?146-137?146 (1981)
Volatile composition of pandan leaves (Pandanus amaryllifolius).
Jiang J.
Flavor chemistry of ethnic foods, 105-109 (1999)
Alfonso Pérez-Garrido et al.
Bioorganic & medicinal chemistry, 17(2), 896-904 (2008-12-06)
This paper reports a QSAR study for predicting the complexation of a large and heterogeneous variety of substances (233 organic compounds) with beta-cyclodextrins (beta-CDs). Several different theoretical molecular descriptors, calculated solely from the molecular structure of the compounds under investigation
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