Merck
CN

68554

Supelco

γ-己内酯

analytical standard

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别名:
γ-己内酯, γ-乙基-γ-丁内酯
经验公式(希尔记法):
C6H10O2
CAS号:
分子量:
114.14
Beilstein:
6114822
EC 号:
MDL编号:
PubChem化学物质编号:
NACRES:
NA.24

等级

analytical standard

质量水平

检测方案

≥99.0% (GC)

保质期

limited shelf life, expiry date on the label

折射率

n20/D 1.437-1.441
n20/D 1.439 (lit.)

bp

219 °C (lit.)

密度

1.023 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

格式

neat

SMILES string

CCC1CCC(=O)O1

InChI

1S/C6H10O2/c1-2-5-3-4-6(7)8-5/h5H,2-4H2,1H3

InChI key

JBFHTYHTHYHCDJ-UHFFFAOYSA-N

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一般描述

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。

应用

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。

象形图

Exclamation mark

警示用语:

Warning

危险声明

预防措施声明

危险分类

Eye Irrit. 2

储存分类代码

10 - Combustible liquids

WGK

WGK 2

闪点(°F)

208.4 °F - closed cup

闪点(°C)

98 °C - closed cup


分析证书(COA)

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示例

T1503
货号
-
25G
包装规格/数量

其它示例:

705578-5MG-PW

PL860-CGA/SHF-1EA

MMYOMAG-74K-13

1000309185

输入内容 1.000309185)

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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
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
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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