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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
- Increasing the Dissolution Rate of Polystyrene Waste in Solvent-Based Recycling.: Explores innovative methods for recycling polystyrene using solvents like 2-pentanone to enhance dissolution rates, contributing to sustainable waste management practices (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
Cheddar cheese flavour studies: II. Relative flavour contributions of individual volatile component.
Manning DJ
The Journal of Dairy Research, 46(3), 523-529 (1979)
Studies on flavor components in soybean
Arai S, et al.
Agricultural and Biological Chemistry, 30(9), 863-868 (1966)
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
J M Mathews et al.
Toxicology and applied pharmacology, 146(2), 255-260 (1997-11-05)
The effect of trans-1,2-dichloroethylene (DCE), an inhibitor of cytochrome P450 (P450) 2E1 (CYP2E1), on the composition and quantity of volatile organic chemicals (VOCs) expired in the breath of male F-344 rats was determined in parallel with hepatic P450 activity and
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