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W280208

Sigma-Aldrich

2-Octanone

≥98%, FG

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Synonym(s):
Hexyl methyl ketone
Linear Formula:
CH3(CH2)5COCH3
CAS Number:
Molecular Weight:
128.21
FEMA Number:
2802
Beilstein:
635843
EC Number:
Council of Europe no.:
153
MDL number:
PubChem Substance ID:
Flavis number:
7.019
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

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

Assay

≥98%

refractive index

n20/D 1.416 (lit.)

bp

173 °C (lit.)

mp

−16 °C (lit.)

density

0.819 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

woody; earthy; herbaceous

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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This Item
O4709W280305W280320
2-Octanone ≥98%, FG

Sigma-Aldrich

W280208

2-Octanone

2-Octanone reagent grade, 98%

Sigma-Aldrich

O4709

2-Octanone

3-Octanone ≥98%, FG

Sigma-Aldrich

W280305

3-Octanone

3-Octanone natural (US), ≥97%, FG

Sigma-Aldrich

W280320

3-Octanone

grade

FG, Fragrance grade, Halal, Kosher

grade

reagent grade

grade

FG, Halal, Kosher

grade

FG, Halal, Kosher, natural (US)

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

-

agency

meets purity specifications of JECFA

agency

-

assay

≥98%

assay

98%

assay

≥98%

assay

≥97%

refractive index

n20/D 1.416 (lit.)

refractive index

n20/D 1.416 (lit.)

refractive index

n20/D 1.415 (lit.)

refractive index

n20/D 1.415 (lit.)

bp

173 °C (lit.)

bp

173 °C (lit.)

bp

167-168 °C (lit.)

bp

167-168 °C (lit.)

General description

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

Pictograms

FlameExclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Acute Tox. 4 Dermal - Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

132.8 °F - closed cup

Flash Point(C)

56 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

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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)
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)
Volatile flavor components in crayfish waste.
Tanchotikul U & Hsieh TCY
Journal of Food Science, 54(6), 1515-1520 (1989)
J S Hosler et al.
The Journal of experimental biology, 203(Pt 18), 2797-2806 (2000-08-23)
Recent studies of olfactory blocking have revealed that binary odorant mixtures are not always processed as though they give rise to mixture-unique configural properties. When animals are conditioned to one odorant (A) and then conditioned to a mixture of that

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