02479
2-辛酮
analytical standard
别名:
己基甲基酮
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关于此项目
线性分子式:
CH3(CH2)5COCH3
化学文摘社编号:
分子量:
128.21
UNSPSC Code:
41116107
NACRES:
NA.24
PubChem Substance ID:
EC Number:
203-837-1
Beilstein/REAXYS Number:
635843
MDL number:
产品名称
2-辛酮, analytical standard
InChI key
ZPVFWPFBNIEHGJ-UHFFFAOYSA-N
InChI
1S/C8H16O/c1-3-4-5-6-7-8(2)9/h3-7H2,1-2H3
SMILES string
CCCCCCC(C)=O
grade
analytical standard
assay
≥99.5% (GC)
shelf life
limited shelf life, expiry date on the label
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
refractive index
n20/D 1.416 (lit.)
n20/D 1.416
bp
173 °C (lit.)
mp
−16 °C (lit.)
density
0.819 g/mL at 25 °C (lit.)
application(s)
cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care
format
neat
Quality Level
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Application
2-Octanone may be used as an analytical reference standard for the quantification of the analyte in sugar-cane spirits and rum samples and whey protein concentrate using chromatography based techniques.
General description
2-Octanone is a volatile compound reported to be found in blue cheese, acerola fruit and blue crab.
Other Notes
Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Dermal - Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
132.8 °F - closed cup
flash_point_c
56 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography
Javidipour I and Qian CM
Dairy science & technology, 88(1), 95-104 (2008)
Cheese Flavor, gas chromatographic and mass spectral identification of neutral components of aroma faction and blue cheese.
Day EA & Anderson DF.
Journal of Agricultural and Food Chemistry, 13(1), 2-4 (1965)
D G Laing et al.
Chemical senses, 28(1), 57-69 (2002-12-28)
Increasing the concentration of an odorant increases the number of receptor cells and glomeruli in the olfactory bulb that are stimulated, and it is commonly acknowledged that these represent increased numbers of receptor types. Currently, it is not known whether
Jian Hu et al.
Biotechnology letters, 28(14), 1115-1119 (2006-06-24)
An aqueous-organic biphasic system was established and used with whole cells of Oenococcus oeni to reduce 2-octanone to (R)-2-octanol. The conversion reached 99% when the Tris/borate buffer was increased from 50 mM to 300 mM in the aqueous phase. In
J S Hosler et al.
The Journal of experimental biology, 203(Pt 18), 2797-2806 (2000-08-23)
Recent studies of olfactory blocking have revealed that binary odorant mixtures are not always processed as though they give rise to mixture-unique configural properties. When animals are conditioned to one odorant (A) and then conditioned to a mixture of that
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