02479

Supelco

2-Octanone

analytical standard

Sinônimo(s):
Hexyl methyl ketone
Fórmula linear:
CH3(CH2)5COCH3
Número CAS:
Peso molecular:
128.21
Beilstein/REAXYS Number:
635843
Número EC:
Número MDL:
ID de substância PubChem:
NACRES:
NA.24

Nível de qualidade

100

grau

analytical standard

teor

≥99.5% (GC)

prazo de validade

limited shelf life, expiry date on the label

aplicação(ões)

HPLC: suitable
gas chromatography (GC): suitable

índice de refração

n20/D 1.416 (lit.)
n20/D 1.416

pb

173 °C (lit.)

pf

−16 °C (lit.)

densidade

0.819 g/mL at 25 °C (lit.)

Setor em destaque

Cleaning Products
Cosmetics
Environmental
Flavors and Fragrances
Food and Beverages
Personal Care

formato

neat

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 compound reported to be found in blue cheese, acerola fruit and blue crab.

Aplicação

2-Octanone may be used as an analytical reference standard for the quantification of the analyte in sugar-cane spirits and rum samples and whey protein concentrate using chromatography based techniques.

Pictogramas

FlameExclamation mark

Palavra indicadora

Warning

Frases de perigo

Declarações de precaução

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 component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography
Javidipour I and Qian CM
Dairy science & technology, 88(1), 95-104 (2008)
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...
B H Smith
Behavioral neuroscience, 111(1), 57-69 (1997-02-01)
Studies of blocking between elements from the same stimulus modality elucidate how animals analyze such mixtures. Proboscis-extension conditioning of honey bees was used to examine the role of unconditioned stimulus (US) intensity in blocking in odorant mixtures. Several predictions from...
Volatile Components in Blue Crab (Callinectes sapidus) Meat and Processing By?Product.
Chung HY & Cadwallader KR.
Journal of Food Science, 58(6), 1203-1207 (1993)

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