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isotopic purity
≥98 atom % D
Quality Level
Assay
96% (CP)
form
liquid
bp
130-131 °C
density
0.91 g/mL at 25 °C (lit.)
mass shift
M+12
storage temp.
2-8°C
SMILES string
[2H]C(=O)C([2H])([2H])C([2H])([2H])C([2H])([2H])C([2H])([2H])C([2H])([2H])[2H]
InChI
1S/C6H12O/c1-2-3-4-5-6-7/h6H,2-5H2,1H3/i1D3,2D2,3D2,4D2,5D2,6D
InChI key
JARKCYVAAOWBJS-PSDCQUMKSA-N
Packaging
This product may be available from bulk stock and can be packaged on demand. For information on pricing, availability and packaging, please contact Stable Isotopes Customer Service.
Signal Word
Warning
Hazard Statements
Precautionary Statements
Hazard Classifications
Flam. Liq. 3
Storage Class Code
3 - Flammable liquids
WGK
WGK 1
Flash Point(F)
77.0 °F
Flash Point(C)
25 °C
Regulatory Information
危险化学品
美国出口管控1C298产品
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Journal of agricultural and food chemistry, 67(12), 3511-3520 (2019-03-01)
Long-chain polyunsaturated fatty acids are highly susceptible to lipid oxidation which causes undesirable odors and flavors in food. We present the development, validation, and application of a semiquantitative screening method to monitor volatile and nonvolatile carbonyl compounds generated from lipids
Journal of agricultural and food chemistry, 67(12), 3502-3510 (2019-02-28)
This work outlines a rapid novel methodology for the direct quantitation of 12 volatile aldehyde compounds related to oxidative off-flavors in wine, by measuring the combined free and hydrogen-sulfite-bound forms of each aldehyde compound, consisting of four general aldehydes, four
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