103128
2-Methyl-3-heptanone
99%
別名:
Butyl isopropyl ketone
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この商品について
化学式:
CH3(CH2)3COCH(CH3)2
CAS番号:
分子量:
128.21
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
235-877-0
MDL number:
製品名
2-Methyl-3-heptanone, 99%
InChI key
XYYMFUCZDNNGFS-UHFFFAOYSA-N
InChI
1S/C8H16O/c1-4-5-6-8(9)7(2)3/h7H,4-6H2,1-3H3
SMILES string
CCCCC(=O)C(C)C
assay
99%
refractive index
n20/D 1.411 (lit.)
bp
158-160 °C (lit.)
density
0.816 g/mL at 25 °C (lit.)
functional group
ketone
Quality Level
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関連するカテゴリー
Application
2-Methyl-3-heptanone was used as an internal standard in dynamic headspace sampling, direct solvent extraction and vacuum simultaneous steam distillation–solvent extraction for sample preparation in volatile compound analysis in Thai soy sauce. It was used as an internal standard in the identification of volatile flavor compounds of stored nonfat dry milk using gas chromatography-olfactometry and aroma extract dilution analysis.
General description
2-Methyl-3-heptanone is a colorless to light yellow liquid. It is one of the trace taste- and odor-causing organic compounds present in natural water.
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
保管分類
3 - Flammable liquids
wgk
WGK 3
flash_point_f
109.4 °F - closed cup
flash_point_c
43 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Dong Han et al.
Molecules (Basel, Switzerland), 24(7) (2019-04-12)
The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated
Determination of trace levels of taste and odor compounds in water by microextraction and gas chromatography-ion-trap detection-mass spectrometry.
Bao ML, et al.
Water Research, 31(7), 1719-1727 (1997)
F Serrapica et al.
Journal of dairy science, 103(2), 1391-1403 (2019-12-02)
The aim of this study was to determine the effect of the forage preservation method (silage vs. hay) on volatile compounds and sensory properties of a traditional Caciocavallo cheese during ripening. A brown-midrib sudangrass hybrid was cultivated on a 7-ha
Raffaele Sacchi et al.
Molecules (Basel, Switzerland), 25(6) (2020-03-19)
This paper aimed to assess the effects of feeding fresh forage on volatile organic compounds (VOCs) of buffalo milk and mozzarella cheese. Sixteen lactating buffaloes were equally allotted into two groups fed diets containing (experimental (Exp) group) or not (control
Alessandro Genovese et al.
Molecules (Basel, Switzerland), 24(8) (2019-04-27)
Seed inoculation of forage crops by arbuscular mycorrhizal fungi (AMF) generally results in higher profitability, but also modifies the chemical composition of silage in terms of increased biomass, protein, and dry matter. Raw milk aroma is affected by the type
ライフサイエンス、有機合成、材料科学、クロマトグラフィー、分析など、あらゆる分野の研究に経験のあるメンバーがおります。.
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