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777064

1-Octen-3-one

Name: 1-Octen-3-one
Brand: ALDRICH

96%

Synonym(s):

Amyl vinyl ketone, Pentyl vinyl ketone, Vinyl amyl ketone, n-Amyl vinyl ketone

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About This Item

Empirical Formula (Hill Notation):

C₈H₁₄O

CAS Number:

4312-99-6

Molecular Weight:

126.20

NACRES:

NA.22

PubChem Substance ID:

329767881

UNSPSC Code:

12352100

EC Number:

224-327-5

MDL number:

MFCD00036558

Assay:

96%

Form:

liquid

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Properties

Quality Level

100

assay

96%

form

liquid

refractive index

n20/D 1.435

density

0.833 g/mL at 25 °C

functional group

ketone

storage temp.

2-8°C

SMILES string

CCCCCC(=O)C=C

InChI

1S/C8H14O/c1-3-5-6-7-8(9)4-2/h4H,2-3,5-7H2,1H3

InChI key

KLTVSWGXIAYTHO-UHFFFAOYSA-N

Description

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Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

164.8 °F - closed cup

flash_point_c

73.8 °C - closed cup

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Influence of the Production Process on the Key Aroma Compounds of Rum: From Molasses to the Spirit.

Laura Franitza et al.

Journal of agricultural and food chemistry, 64(47), 9041-9053 (2016-10-30)

The production of rum consists of fermentation, distillation, and aging. To check the influence of each step on the final rum aroma, molasses, mash, distillate, and the final rum were analyzed using the sensomics concept. The changes in key aroma

Identification of impact odorants contributing to fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect.

Monique Pons et al.

Journal of agricultural and food chemistry, 59(7), 3264-3272 (2011-03-10)

Analysis of wines from different grape varieties marked by sometimes intense aromatic nuances of fresh mushroom was performed by gas chromatography coupled with olfactometry. This analysis has led to the identification of several odoriferous zones, which were recalling a fresh

Detection and quantification of natural contaminants of wine by gas chromatography-differential ion mobility spectrometry (GC-DMS).

Malick Camara et al.

Journal of agricultural and food chemistry, 61(5), 1036-1043 (2013-01-30)

Rapid and direct, in situ headspace screening for odoriferous volatile organic compounds (VOCs) present in fresh grapes and in wines is a very promising method for quality control because the economic value of a wine is closely related to its

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