W280208

Sigma-Aldrich

2-Octanone

≥98%, FG

Sinônimo(s):
Hexyl methyl ketone
Fórmula linear:
CH3(CH2)5COCH3
Número CAS:
Peso molecular:
128.21
Número FEMA:
2802
Beilstein/REAXYS Number:
635843
Número EC:
Conselho da Europa nº:
153
Número MDL:
ID de substância PubChem:
Número de Flavis:
7.019
NACRES:
NA.21

Nível de qualidade

400

fonte biológica

synthetic

grau

FG
Halal
Kosher

Agência/Método

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012

teor

≥98%

índice de refração

n20/D 1.416 (lit.)

pb

173 °C (lit.)

pf

−16 °C (lit.)

densidade

0.819 g/mL at 25 °C (lit.)

Documentação

see Safety & Documentation for available documents

Setor em destaque

Flavors and Fragrances

Organoléptico

woody; herbaceous; earthy

alérgeno alimentar

no known allergens

alérgeno de fragrância

no known allergens

SMILES string

CCCCCCC(C)=O

InChI

1S/C8H16O/c1-3-4-5-6-7-8(2)9/h3-7H2,1-2H3

InChI key

ZPVFWPFBNIEHGJ-UHFFFAOYSA-N

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Descrição geral

2-Octanone is a volatile flavor compound reported to be found in blue cheese, acerola fruit, blue crab and cray fish.

Embalagem

20 kg in composite drum
4 kg in steel drum
1, 2.5 kg in glass bottle

Outras notas

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Pictogramas

FlameExclamation mark

Palavra indicadora

Warning

Frases de perigo

hazcat

Acute Tox. 4 Dermal - Flam. Liq. 3

storage_class_code

3 - Flammable liquids

WGK Alemanha

WGK 1

Ponto de fulgor (ºF)

132.8 °F - closed cup

Ponto de fulgor (ºC)

56 °C - closed cup

Equipamento de proteção individual

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Certificado de análise

Certificado de origem

Volatile components in flavour concentrates from crayfish processing waste.
Cha YJ, et al.
Journal of the Science of Food and Agriculture, 58(2), 239-248 (1992)
Volatile flavor components from boiled crayfish (Procambarus clarkii) tail meat.
Vejaphan W, et al.
Journal of Food Science, 53(6), 1666-1670 (1988)
Volatile flavor components in crayfish waste.
Tanchotikul U & Hsieh TCY
Journal of Food Science, 54(6), 1515-1520 (1989)
Cheese Flavor, gas chromatographic and mass spectral identification of neutral components of aroma faction and blue cheese.
Day EA & Anderson DF.
Journal of Agricultural and Food Chemistry, 13(1), 2-4 (1965)
D G Laing et al.
Chemical senses, 28(1), 57-69 (2002-12-28)
Increasing the concentration of an odorant increases the number of receptor cells and glomeruli in the olfactory bulb that are stimulated, and it is commonly acknowledged that these represent increased numbers of receptor types. Currently, it is not known whether...

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