跳转至内容
Merck
CN

W284203

2-戊酮

≥98%, FCC, FG

别名:

甲基丙基酮

登录 查看组织和合同定价。

选择尺寸

关于此项目

线性分子式:
CH3COCH2CH2CH3
化学文摘社编号:
107-87-9
分子量:
86.13
FEMA Number:
2842
Council of Europe no.:
754
UNSPSC Code:
12164502
PubChem Substance ID:
24901343
Flavis number:
7.054
EC Number:
203-528-1
NACRES:
NA.21
MDL number:
MFCD00009400
Beilstein/REAXYS Number:
506058
Organoleptic:
banana; fruity; woody; ethereal; sweet; wine-like
Grade:
FG
Halal
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

主要文件

查看所有文档
技术服务
需要帮助？我们经验丰富的科学家团队随时乐意为您服务。
让我们为您提供帮助
技术服务
需要帮助？我们经验丰富的科学家团队随时乐意为您服务。
让我们为您提供帮助

产品名称

2-戊酮, ≥98%, FCC, FG

SMILES string

CCCC(C)=O

InChI

1S/C5H10O/c1-3-4-5(2)6/h3-4H2,1-2H3

InChI key

XNLICIUVMPYHGG-UHFFFAOYSA-N

biological source

synthetic

grade

FG
Halal

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 172.515

vapor pressure

27 mmHg ( 20 °C)

assay

≥98%

form

liquid

autoignition temp.

941 °F

expl. lim.

8.2 %

impurities

<2.0% 4-methyl-2-pentanone

refractive index

n20/D 1.39 (lit.)

bp

101-105 °C (lit.)

mp

−78 °C (lit.)

solubility

H2O: soluble 72.6 g/L at 20 °C

density

0.809 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

banana; fruity; woody; ethereal; sweet; wine-like

Quality Level

300
400

正在寻找类似产品? 访问 产品对比指南

相关类别

Application


  • 提高溶剂回收过程中聚苯乙烯废物的溶解速率。：探索使用2-戊酮等溶剂回收聚苯乙烯的创新方法，以提高溶解速率，促进可持续的废物管理实践（Kol et al., 2024）。

Biochem/physiol Actions

20ppm 时的味道

General description

2-戊酮是一种香味挥发性化合物，在切达干酪 、成熟香蕉 和脱脂大豆粉中有报道。

Other Notes

天然存在：苹果、香蕉、蓝奶酪、黄油、切达奶酪、可可、咖啡、鱼、朗姆酒、草莓、弗吉尼亚烟草、威士忌。

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Danger

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 2

存储类别

3 - Flammable liquids

wgk

WGK 1

flash_point_f

46.4 °F - closed cup

flash_point_c

8 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

危险化学品
此项目有

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBR9615
SHBR1389
SHBP7499
SHBP3905
SHBP3902

没有发现合适的版本？

如果您需要特殊版本，可通过批号或批次号查找具体证书。

搜索COA

已有该产品？

在文件库中查找您最近购买产品的文档。

访问文档库

Studies on flavor components in soybean
Arai S, et al.
Agricultural and Biological Chemistry, 30(9), 863-868 (1966)
Cheddar cheese flavour studies: II. Relative flavour contributions of individual volatile component.
Manning DJ
The Journal of Dairy Research, 46(3), 523-529 (1979)
Production of volatiles by ripening bananas.
Macku C & Jennings WG
Journal of Agricultural and Food Chemistry, 35(5), 845-848 (1987)
Ola Lasekan et al.
BMC chemistry, 13(1), 133-133 (2020-01-01)
The aroma chemistry and the contribution of the aroma compounds to the anti-oxidative properties of roasted yam have yet to be characterized. The growing popularity of roasted yam in regions where they are being consumed calls for a concerted effort
Linus Olofsson et al.
Organic & biomolecular chemistry, 3(5), 750-755 (2005-02-26)
The enantioselective reduction of 2-pentanone to (R)- and (S)-2-pentanol by Thermoanaerobacter (formerly Thermoanaerobium) brockii alcohol dehydrogenase (TBADH) in mixtures of water and water-miscible organic solvents was investigated. Significant enzymatic activity was retained in up to 87% methanol, ethanol and acetonitrile.
查看所有相关文献

相关内容

我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.

联系客户支持