推荐产品
质量水平
方案
99%
折射率
n20/D 1.4 (lit.)
沸点
118 °C/758 mmHg (lit.)
密度
0.815 g/mL at 25 °C (lit.)
SMILES字符串
CCC(C)C(C)=O
InChI
1S/C6H12O/c1-4-5(2)6(3)7/h5H,4H2,1-3H3
InChI key
UIHCLUNTQKBZGK-UHFFFAOYSA-N
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Marta Cialiè Rosso et al.
Analytical and bioanalytical chemistry, 410(15), 3491-3506 (2018-01-10)
Within the pattern of volatiles released by food products (volatilome), potent odorants are bio-active compounds that trigger aroma perception by activating a complex array of odor receptors (ORs) in the regio olfactoria. Their informative role is fundamental to select optimal
Alexandru Luca et al.
Food chemistry, 232, 579-586 (2017-05-12)
The quality of leafy green vegetables changes during storage. Leaves become yellow or disintegrate, and an off-odor may develop. In addition, small amounts of volatile organic compounds (VOCs) are released. In this study, the release of acetone, carbon disulfide, dimethyl
Elana Varner et al.
Journal of chemical ecology, 45(1), 18-27 (2018-11-10)
Recently, it was reported (i) that the sex pheromone blend of male house mice, Mus musculus, comprises not only volatile components (3,4-dehydro-exo-brevicomin; 2-sec-butyl-4,5-dihydrothiazole) but also a component of low volatility (the sex steroid testosterone), and (ii) that the sex steroids
Miroslava Bursová et al.
Journal of analytical toxicology, 39(9), 741-745 (2015-07-17)
A simple, cost-effective headspace gas chromatography (GC) method coupled with GC with flame ionization detection for simultaneous determination of methanol, ethanol and formic acid was developed and validated for clinical and toxicological purposes. Formic acid was derivatized with an excess
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