所有图片(1)
About This Item
线性分子式:
CH3(CH2)4COC2H5
CAS号:
分子量:
128.21
FEMA编号:
2803
Beilstein:
1700021
EC 号:
欧洲委员会编号:
2042
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
7.062
NACRES:
NA.21
性状检查:
cheese; green; mushroom; musty; vegetable; earthy
等级:
FG
Halal
Kosher
Halal
Kosher
生物来源:
synthetic
Agency:
meets purity specifications of JECFA
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515
方案
≥98%
折射率
n20/D 1.415 (lit.)
沸点
167-168 °C (lit.)
密度
0.822 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
cheese; green; mushroom; musty; vegetable; earthy
SMILES字符串
CCCCCC(=O)CC
InChI
1S/C8H16O/c1-3-5-6-7-8(9)4-2/h3-7H2,1-2H3
InChI key
RHLVCLIPMVJYKS-UHFFFAOYSA-N
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一般描述
3-Octanone occurs naturally in mushrooms. It is also is one of the key volatiles produced by fungi such as Aspergillus, Fusarium and Penicillium.
生化/生理作用
10ppm 时的味道
其他说明
天然存在：香蕉、蓝莓、百里香、蘑菇、迷迭香和海索草。
警示用语：
Warning
危险声明
危险分类
Flam. Liq. 3 - Skin Irrit. 2
储存分类代码
3 - Flammable liquids
WGK
WGK 1
闪点(°F)
123.8 °F - closed cup
闪点(°C)
51 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
Fungal volatiles as indicators of food and feeds spoilage.
Schnurer J, et al.
Fungal genetics and biology : FG & B, 27(2-3), 209-217 (1999)
Volatile flavour components of some edible mushrooms (Basidiomycetes).
Venkateshwarlu G, et al.
Flavour and Fragrance Journal, 14(3), 191-194 (1999)
Mushroom flavor.
Maga JA.
Journal of Agricultural and Food Chemistry, 29(1), 1-4 (1981)
Marek Nemcovic et al.
FEMS microbiology letters, 284(2), 231-236 (2008-05-31)
Light and starvation are two principal environmental stimuli inducing conidiation in the soil micromycete Trichoderma spp. We observed that volatiles produced by conidiating colonies of Trichoderma spp. elicited conidiation in colonies that had not been induced previously by exposure to
D Tuma et al.
International journal of food microbiology, 8(2), 103-119 (1989-05-01)
Western hard red spring wheat, stored at 20 and 25% moisture contents for 10 months during 1985-86, was monitored for biotic and abiotic variables in 10 unheated bins in Winnipeg, Manitoba. The major odor volatiles identified were 3-methyl-1-butanol, 3-octanone and
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