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Merck
CN

55587

Supelco

2-庚醇

analytical standard

别名:

甲基戊基甲醇

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关于此项目

线性分子式:
CH3(CH2)4CH(OH)CH3
化学文摘社编号:
分子量:
116.20
Beilstein:
1719088
EC 号:
MDL编号:
UNSPSC代码:
12352200
NACRES:
NA.24
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等级

analytical standard

质量水平

方案

≥98.0% (GC)

保质期

limited shelf life, expiry date on the label

折射率

n20/D 1.419-1.421
n20/D 1.420 (lit.)

沸点

160-162 °C (lit.)

密度

0.817 g/mL at 25 °C (lit.)

应用

environmental

包装形式

neat

SMILES字符串

CCCCCC(C)O

InChI

1S/C7H16O/c1-3-4-5-6-7(2)8/h7-8H,3-6H2,1-2H3

InChI key

CETWDUZRCINIHU-UHFFFAOYSA-N

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一般描述

2-Heptanol is a saturated, chiral, aliphatic straight chain alcohol that belongs to the class of 2-alkanols. It is present as an odor component in cheese, fruits, food and beverages.

应用

2-Heptanol may be used as an analytical standard for the determination of the analyte in volatile compound mixtures, fruit samples and aqueous samples by various chromatography techniques.

象形图

FlameExclamation mark

警示用语:

Warning

危险声明

危险分类

Acute Tox. 4 Dermal - Eye Irrit. 2 - Flam. Liq. 3

储存分类代码

3 - Flammable liquids

WGK

WGK 3

闪点(°F)

138.2 °F

闪点(°C)

59 °C

法规信息

危险化学品
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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Densities, viscosities, and refractive indices of binary mixtures of acetophenone and 2-alkanols
Almasi M and Iloukhani H
Journal of Chemical and Engineering Data, 55(3), 1416-1420 (2010)
Flavour profiling of `Marion?and thornless blackberries by instrumental and sensory analysis
Du XF, et al.
Food Chemistry, 121(4), 1080-1088 (2010)
Hedwig Strohalm et al.
Journal of agricultural and food chemistry, 55(25), 10339-10344 (2007-11-17)
The enantiomeric compositions of the acetates, butanoates, hexanoates, and octanoates of the secondary alcohols 2-pentanol, 2-heptanol, and 2-nonanol were determined in yellow (Passiflora edulis f. flavicarpa) and purple (Passiflora edulis Sims) passion fruits. The compounds were isolated by means of
Sniffer to determine the odor of gas chromatographic effluents
Acree TE, et al.
Analytical Chemistry, 48(12), 1821-1822 (1976)
Christiane Geithe et al.
Chemical senses, 42(3), 181-193 (2016-12-06)
Key food odorants are the most relevant determinants by which we detect, recognize, and hedonically evaluate the aroma of foods and beverages. Odorants are detected by our chemical sense of olfaction, comprising a set of approximately 400 different odorant receptor

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