55392
1-庚烯-3-醇
analytical standard
别名:
丁基乙烯基甲醇
等级
analytical standard
质量水平
方案
≥97.0% (GC)
保质期
limited shelf life, expiry date on the label
折射率
n20/D 1.433 (lit.)
n20/D 1.433
沸点
153-156 °C (lit.)
密度
0.836 g/mL at 20 °C
0.836 g/mL at 25 °C (lit.)
应用
cleaning products
cosmetics
food and beverages
personal care
包装形式
neat
SMILES字符串
CCCCC(O)C=C
InChI
1S/C7H14O/c1-3-5-6-7(8)4-2/h4,7-8H,2-3,5-6H2,1H3
InChI key
PZKFYTOLVRCMOA-UHFFFAOYSA-N
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一般描述
1-Hepten-3-ol, an allylic alcohol, belongs to the class of volatile organic compounds (VOCs). It is commonly detected as a constituent of Hyacinthus orientalis L. flowers.
应用
1-Hepten-3-ol may be used as an analytical standard for the determination of the analyte in meat products, packaged vegetables, food products, wine, and fruit samples by gas chromatography (GC) based techniques.
警示用语：
Warning
危险声明
危险分类
Flam. Liq. 3
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
128.8 °F - closed cup
闪点(°C)
53.8 °C - closed cup
法规信息
危险化学品
此项目有
J L Berdagué et al.
Journal of chromatography. A, 1146(1), 85-92 (2007-02-24)
The aim of this work was to devise a novel fully computerised chromatography-olfactometry system where eight sniffers detect volatile compounds obtained from a single chromatographic separation. The technical options taken to implement this system are described in detail. The new
Solid phase microextraction/gas chromatography/mass spectrometry integrated with chemometrics for detection of Salmonella typhimurium contamination in a packaged fresh vegetable
Siripatrawan U and Harte BR
Analytica Chimica Acta, 581(1), 63-70 (2007)
Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine
Welke JE, et al.
Food Research International, 59, 85-99 (2014)
G Procida et al.
Journal of chromatography. A, 830(1), 175-182 (1999-02-19)
Salami are a typical seasoned sausage of Italy; a number of types are produced, according to local traditional recipes. As industrial production has taken place, a number of problems rise in obtaining products similar to the traditional ones. The use
Rafika Iraqi et al.
Journal of agricultural and food chemistry, 53(4), 1179-1184 (2005-02-17)
"Spanish style" Moroccan green table olives were screened for potent odorants by gas chromatography-olfactometry/aroma extraction dilution analysis of a representative Likens-Nickerson extract. (Z)-3-Hexenal [flavor dilution factor (FD) = 256], (E,E)-2,4-decadienal (FD = 128), and (E,Z)-2,4-decadienal (FD = 64) were revealed
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