55392
1-庚烯-3-醇
analytical standard
别名:
丁基乙烯基甲醇
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线性分子式:
CH3(CH2)3CH(OH)CH=CH2
化学文摘社编号:
分子量:
114.19
EC Number:
225-579-9
UNSPSC Code:
85151701
PubChem Substance ID:
Beilstein/REAXYS Number:
1720340
MDL number:
grade
analytical standard
Quality Level
assay
≥97.0% (GC)
shelf life
limited shelf life, expiry date on the label
refractive index
n20/D 1.433
bp
153-156 °C (lit.)
density
0.836 g/mL at 20 °C, 0.836 g/mL at 25 °C (lit.)
application(s)
cleaning products
cosmetics
food and beverages
personal care
format
neat
SMILES string
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
General description
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.
Application
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.
signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
128.8 °F - closed cup
flash_point_c
53.8 °C - closed cup
法规信息
危险化学品
此项目有
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
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
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)