777064
1-Octen-3-one
96%
Synonym(s):
Amyl vinyl ketone, Pentyl vinyl ketone, Vinyl amyl ketone, n-Amyl vinyl ketone
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About This Item
Empirical Formula (Hill Notation):
C8H14O
CAS Number:
Molecular Weight:
126.20
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22
Quality Level
Assay
96%
form
liquid
refractive index
n20/D 1.435
density
0.833 g/mL at 25 °C
storage temp.
2-8°C
SMILES string
CCCCCC(=O)C=C
InChI
1S/C8H14O/c1-3-5-6-7-8(9)4-2/h4H,2-3,5-7H2,1H3
InChI key
KLTVSWGXIAYTHO-UHFFFAOYSA-N
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Related Categories
WGK
WGK 3
Flash Point(F)
164.8 °F
Flash Point(C)
73.8 °C
Certificates of Analysis (COA)
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Laura Franitza et al.
Journal of agricultural and food chemistry, 64(47), 9041-9053 (2016-10-30)
The production of rum consists of fermentation, distillation, and aging. To check the influence of each step on the final rum aroma, molasses, mash, distillate, and the final rum were analyzed using the sensomics concept. The changes in key aroma
Ana I Carrapiso et al.
Journal of agricultural and food chemistry, 50(22), 6453-6458 (2002-10-17)
The odor-active compounds of different commercial types of Iberian hams (Montanera and Pienso) were researched by gas chromatography-olfactometry based on a detection frequency method. The hams (long- and short-Montanera and Pienso Iberian hams) showed different sensory profiles, differences being significant
Meryl B Lubran et al.
Journal of agricultural and food chemistry, 53(21), 8325-8327 (2005-10-13)
Taste threshold tests of ferrous sulfate (FeSO4) solutions have been confounded by the presence of putative odorants. To detect the presence of odorants released from these solutions solid-phase microextraction (SPME) was used to collect volatiles in the headspace above FeSO4
M A Drake et al.
Journal of dairy science, 93(11), 5069-5081 (2010-10-23)
A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite previous studies on reduced-fat cheese, information is critically lacking in understanding the flavor and flavor chemistry of reduced-fat
Yong Cheng et al.
Journal of agricultural and food chemistry, 56(6), 2160-2169 (2008-02-27)
The temporal change in the headspace composition of an aroma model mimicking Longjing green tea aroma was studied in the presence of nonvolatile Longjing green tea constituents. Upon storage at 50 degrees C, the formation of 2-butyl-2-octenal was found, which
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