68554
γ-己内酯
analytical standard
别名:
γ-己内酯, γ-乙基-γ-丁内酯
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关于此项目
经验公式（希尔记法）:
C6H10O2
化学文摘社编号:
分子量:
114.14
UNSPSC Code:
85151701
NACRES:
NA.24
PubChem Substance ID:
EC Number:
211-778-8
Beilstein/REAXYS Number:
6114822
MDL number:
产品名称
γ-己内酯, analytical standard
InChI key
JBFHTYHTHYHCDJ-UHFFFAOYSA-N
InChI
1S/C6H10O2/c1-2-5-3-4-6(7)8-5/h5H,2-4H2,1H3
SMILES string
CCC1CCC(=O)O1
grade
analytical standard
assay
≥99.0% (GC)
shelf life
limited shelf life, expiry date on the label
refractive index
n20/D 1.437-1.441
n20/D 1.439 (lit.)
bp
219 °C (lit.)
density
1.023 g/mL at 25 °C (lit.)
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
Quality Level
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Application
γ-己内酯可作为分析标准品，通过各种色谱技术测定葡萄酒、 水果、 生物样品、 肉制品 和电子烟补充溶液 中的分析物。
General description
γ-己内酯是挥发性调味化合物，主要存在于食品饮料产品、水果和蔬菜等产品中。
signalword
Warning
hcodes
pcodes
Hazard Classifications
Eye Irrit. 2
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
208.4 °F - closed cup
flash_point_c
98 °C - closed cup
Xiaoxia Shi et al.
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 913-914, 69-76 (2012-12-29)
The "enzymatic hydrolysis-mild thermal oxidation" method was employed to obtain oxidized tallow. Nine beeflike flavours (BFs) were prepared through Maillard reaction with oxidized tallow and other ingredients. Volatile compounds of oxidized tallow and beeflike flavours were analysed by SPME/GC-MS. Six
Justyna Aszyk et al.
Journal of chromatography. A, 1519, 45-54 (2017-09-04)
Liquid chromatography-tandem mass spectrometry with electrospray ionization (HPLC-ESI-MS/MS) methods were developed for the simultaneous determination of 42 flavouring compounds and nicotine in liquids for e-cigarettes. The chromatographic separation was performed using an Ace® Ultracore™ SuperC18™ (100×2.1mm, 2.5μm) column in both
Shuang Chen et al.
Journal of agricultural and food chemistry, 61(47), 11295-11302 (2013-10-09)
The aroma profile of Chinese rice wine was investigated in this study. The volatile compounds in a traditional Chinese rice wine were extracted using Lichrolut EN and further separated by silica gel normal phase chromatography. Seventy-three aroma-active compounds were identified
Characterization of Potent Aroma Compounds of Cape Gooseberry (Physalis Peruviana L.) Fruits Grown in Antalya Through the Determination of Odor Activity Values
Yilmaztekin, Murat
International journal of food properties, 17, 469-480 (2013)
Carlo Bicchi et al.
Journal of chromatography. A, 1212(1-2), 114-123 (2008-10-31)
The analysis of complex real-world samples of vegetable origin requires rapid and accurate routine methods, enabling laboratories to increase sample throughput and productivity while reducing analysis costs. This study examines shortening enantioselective-GC (ES-GC) analysis time following the approaches used in
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