89985
γ-十一内酯
analytical standard
别名:
桃醛, 十四醛
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关于此项目
经验公式（希尔记法）:
C11H20O2
化学文摘社编号:
分子量:
184.28
NACRES:
NA.24
PubChem Substance ID:
UNSPSC Code:
85151701
EC Number:
203-225-4
MDL number:
InChI key
PHXATPHONSXBIL-UHFFFAOYSA-N
InChI
1S/C11H20O2/c1-2-3-4-5-6-7-10-8-9-11(12)13-10/h10H,2-9H2,1H3
SMILES string
CCCCCCCC1CCC(=O)O1
grade
analytical standard
assay
≥98.5% (GC)
shelf life
limited shelf life, expiry date on the label
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
refractive index
n20/D 1.45 (lit.)
bp
164-166 °C/13 mmHg (lit.)
density
0.949 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-Undecalactone may also be used as an analytical reference standard for the quantification of the analyte in the following:
- Gouda-type cheeses using gas chromatography coupled to mass spectrometry (GC-MS).
- Strawberries using gas chromatography with flame ionization detection (GC-FID) and mass spectrometry (GC-MS).
- Apricots (Prunus armeniaca) using high-resolution gas chromatography-mass spectrometry (HRGC-MS) and HRGC olfactometry (HRGC-O).
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
hcodes
pcodes
Hazard Classifications
Aquatic Chronic 3
存储类别
10 - Combustible liquids
wgk
WGK 1
flash_point_f
293.0 °F - closed cup
flash_point_c
145 °C - closed cup
MCAT Organic Chemistry Review 2020-2021, (6) (2019)
Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept
Greger V and Schieberle P
Journal of Agricultural and Food Chemistry, 55(13), 5221-5228 (2007)
GC-MS and GC-olfactometry analysis of aroma compounds extracted from culture fluids of Antrodia camphorata
Liu H, et al.
World Journal of Microbiology & Biotechnology, 24(8), 1599-1602 (2008)
Quantification of selected aroma?active compounds in strawberries by headspace solid?phase microextraction gas chromatography and correlation with sensory descriptive analysis
Jetti RR, et al.
Journal of Food Science, 72(7), S487-S496 (2007)
Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasse
Fadel MHH, et al.
Electronic journal of Biotechnology, 18(1), 5-9 (2015)
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