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
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)
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)
MCAT Organic Chemistry Review 2020-2021, (6) (2019)
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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