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About This Item
线性分子式:
CH3COCH2CH2CH3
CAS号:
分子量:
86.13
FEMA编号:
2842
Beilstein:
506058
EC 号:
欧洲委员会编号:
754
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
7.054
NACRES:
NA.21
性状检查:
banana; fruity; woody; ethereal; sweet; wine-like
等级:
FG
Halal
Halal
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
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 172.515
蒸汽压
27 mmHg ( 20 °C)
方案
≥98%
表单
liquid
自燃温度
941 °F
expl. lim.
8.2 %
杂质
<2.0% 4-methyl-2-pentanone
折射率
n20/D 1.39 (lit.)
沸点
101-105 °C (lit.)
mp
−78 °C (lit.)
溶解性
H2O: soluble 72.6 g/L at 20 °C
密度
0.809 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
banana; fruity; woody; ethereal; sweet; wine-like
SMILES字符串
CCCC(C)=O
InChI
1S/C5H10O/c1-3-4-5(2)6/h3-4H2,1-2H3
InChI key
XNLICIUVMPYHGG-UHFFFAOYSA-N
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一般描述
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。
应用
- 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）。
生化/生理作用
20ppm 时的味道
其他说明
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。
警示用语：
Danger
危险声明
危险分类
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 2
储存分类代码
3 - Flammable liquids
WGK
WGK 1
闪点(°F)
46.4 °F - closed cup
闪点(°C)
8 °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
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)
Yosuke Hanai et al.
Bioscience, biotechnology, and biochemistry, 76(4), 679-684 (2012-04-10)
Lung cancer is a leading cause of deaths in cancer. Hence, developing early-stage diagnostic tests that are non-invasive, highly sensitive, and specific is crucial. In this study, we investigated to determine whether biomarkers derived from urinary volatile organic compounds (VOCs)
Silvina G Fadda et al.
Journal of agricultural and food chemistry, 50(9), 2471-2474 (2002-04-18)
Methyl ketones are detected in dry fermented sausages in which they contribute to the cured aroma. They have been associated with the inoculation of Staphylococcus carnosus used as starter culture. To evaluate the ability of bacterial starters to produce methyl
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