W284203

Sigma-Aldrich

2-Pentanone

≥98%, FCC, FG

Sinônimo(s):
Methyl propyl ketone
Fórmula linear:
CH3COCH2CH2CH3
Número CAS:
Peso molecular:
86.13
Número FEMA:
2842
Beilstein/REAXYS Number:
506058
Número EC:
Conselho da Europa nº:
754
Número MDL:
ID de substância PubChem:
Número de Flavis:
7.054
NACRES:
NA.21

Nível de qualidade

400

fonte biológica

synthetic

grau

FG
Halal

Agência/Método

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 172.515

pressão de vapor

27 mmHg ( 20 °C)

teor

≥98%

forma

liquid

temperatura de autoignição

941 °F

Lim. expl.

8.2 %

Impurezas

<2.0% 4-methyl-2-pentanone

índice de refração

n20/D 1.39 (lit.)

pb

101-105 °C (lit.)

pf

−78 °C (lit.)

solubilidade

H2O: soluble 72.6 g/L at 20 °C

densidade

0.809 g/mL at 25 °C (lit.)

Documentação

see Safety & Documentation for available documents

Setor em destaque

Flavors and Fragrances

Organoléptico

banana; ethereal; fruity; woody; sweet; wine-like

alérgeno alimentar

no known allergens

SMILES string

CCCC(C)=O

InChI

1S/C5H10O/c1-3-4-5(2)6/h3-4H2,1-2H3

InChI key

XNLICIUVMPYHGG-UHFFFAOYSA-N

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Descrição geral

2-Pentanone is a flavor volatile compound reported in cheddar cheese, ripe bananas and defatted soybean flour.

Embalagem

100 g in poly bottle
20 kg in composite drum
1 kg in poly bottle
4 kg in steel drum

Ações bioquímicas/fisiológicas

Taste at 20 ppm

Outras notas

Natural occurrence: Apple, banana, blue cheese, butter, cheddar cheese, cocoa, cofee, fish, rum, strawberry, Virginia tobacco, whiskey.
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Pictogramas

FlameExclamation mark

Palavra indicadora

Danger

Frases de perigo

hazcat

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 2

storage_class_code

3 - Flammable liquids

WGK Alemanha

WGK 1

Ponto de fulgor (ºF)

46.4 °F - closed cup

Ponto de fulgor (ºC)

8 °C - closed cup

Equipamento de proteção individual

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

Cheddar cheese flavour studies: II. Relative flavour contributions of individual volatile component.
Manning DJ
The Journal of Dairy Research, 46(3), 523-529 (1979)
Studies on flavor components in soybean
Arai S, et al.
Agricultural and Biological Chemistry, 30(9), 863-868 (1966)
Production of volatiles by ripening bananas.
Macku C & Jennings WG
Journal of Agricultural and Food Chemistry, 35(5), 845-848 (1987)
Ola Lasekan et al.
BMC chemistry, 13(1), 133-133 (2020-01-01)
The aroma chemistry and the contribution of the aroma compounds to the anti-oxidative properties of roasted yam have yet to be characterized. The growing popularity of roasted yam in regions where they are being consumed calls for a concerted effort...
Jenny Pettersson et al.
Biological & pharmaceutical bulletin, 31(3), 534-537 (2008-03-04)
Many phytochemicals found in the diet may prevent colon carcinogenesis by affecting biochemical processes in the colonic mucosa. Inflammation and subsequent elevation of the enzyme cyclooxygenase-2 (COX-2) are two such factors involved in the development of colon cancer, and inhibition...

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