W510106
3-戊酮
≥99%
别名:
二乙基酮
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关于此项目
线性分子式:
CH3CH2COCH2CH3
化学文摘社编号:
分子量:
86.13
Flavis number:
7.084
PubChem Substance ID:
UNSPSC Code:
12164502
Council of Europe no.:
2350
NACRES:
NA.21
EC Number:
202-490-3
MDL number:
Beilstein/REAXYS Number:
635749
Organoleptic:
ethereal
Biological source:
synthetic
Food allergen:
no known allergens
biological source
synthetic
Quality Level
vapor density
3 (vs air)
vapor pressure
20 mmHg ( 28 °C), 28.1 mmHg ( 20 °C)
assay
≥99%
form
liquid
autoignition temp.
845 °F
refractive index
n20/D 1.392 (lit.)
pH
6.2 (20 °C, 50 g/L)
bp
101.5 °C (lit.)
mp
−42 °C (lit.)
density
0.813 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
ethereal
SMILES string
CCC(=O)CC
InChI
1S/C5H10O/c1-3-5(6)4-2/h3-4H2,1-2H3
InChI key
FDPIMTJIUBPUKL-UHFFFAOYSA-N
General description
3-Pentanone is a volatile alcohol that is reported to occur in amaranthus, guava, and roasted coffee.
Disclaimer
For R&D or non-EU Food use. Not for retail sale.
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signalword
Danger
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 2 - STOT SE 3
target_organs
Central nervous system, Respiratory system
supp_hazards
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
44.6 °F
flash_point_c
7 °C
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Volatile constituents of guava fruits (Psidium guajava L.) and canned puree.
Nishimura O, et al.
Journal of Agricultural and Food Chemistry, 37(1), 139-142 (1989)
The volatile constituents of roasted coffee.
Johnston WR & Frey CN
Journal of the American Chemical Society, 60(7), 1624-1627 (1938)
Identification of volatile allelochemicals fromAmaranthus palmeri S. Wats.
Connick WJ, et al.
Journal of Chemical Ecology, 13(3), 463-472 (1987)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W510106-1KG | 04061837906367 |
| W510106-8KG | 04061837542237 |
| W510106-4KG | 04061837906374 |
| W510106-SAMPLE | 04061837906381 |