103128
2-Methyl-3-heptanone
99%
동의어(들):
Butyl isopropyl ketone
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제품정보 (DICE 배송 시 비용 별도)
Linear Formula:
CH3(CH2)3COCH(CH3)2
CAS 번호:
Molecular Weight:
128.21
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
235-877-0
MDL number:
Assay:
99%
assay
99%
refractive index
n20/D 1.411 (lit.)
bp
158-160 °C (lit.)
density
0.816 g/mL at 25 °C (lit.)
functional group
ketone
SMILES string
CCCCC(=O)C(C)C
InChI
1S/C8H16O/c1-4-5-6-8(9)7(2)3/h7H,4-6H2,1-3H3
InChI key
XYYMFUCZDNNGFS-UHFFFAOYSA-N
General description
2-Methyl-3-heptanone is a colorless to light yellow liquid. It is one of the trace taste- and odor-causing organic compounds present in natural water.
Application
2-Methyl-3-heptanone was used as an internal standard in dynamic headspace sampling, direct solvent extraction and vacuum simultaneous steam distillation–solvent extraction for sample preparation in volatile compound analysis in Thai soy sauce. It was used as an internal standard in the identification of volatile flavor compounds of stored nonfat dry milk using gas chromatography-olfactometry and aroma extract dilution analysis.
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
저장 등급
3 - Flammable liquids
wgk
WGK 3
flash_point_f
109.4 °F - closed cup
flash_point_c
43 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Alessandro Genovese et al.
Molecules (Basel, Switzerland), 24(8) (2019-04-27)
Seed inoculation of forage crops by arbuscular mycorrhizal fungi (AMF) generally results in higher profitability, but also modifies the chemical composition of silage in terms of increased biomass, protein, and dry matter. Raw milk aroma is affected by the type
Determination of trace levels of taste and odor compounds in water by microextraction and gas chromatography-ion-trap detection-mass spectrometry.
Bao ML, et al.
Water Research, 31(7), 1719-1727 (1997)
Dong Han et al.
Molecules (Basel, Switzerland), 24(7) (2019-04-12)
The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated