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
检测方案
≥97%
折射率
n20/D 1.420 (lit.)
bp
160-162 °C (lit.)
密度
0.817 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
fresh; green; fruity; floral; citrus
SMILES字符串
CCCCCC(C)O
InChI
1S/C7H16O/c1-3-4-5-6-7(2)8/h7-8H,3-6H2,1-2H3
InChI key
CETWDUZRCINIHU-UHFFFAOYSA-N
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一般描述
2-Heptanol or 2-heptyl alcohol is a volatile compound commonly found in plants of medicinal value. It imparts cocoa flavor to Malaysian cocoa beans during roasting. It is one of the key volatile components found in corn silk and in the essential oil extracted from Aloe ferox.
警示用语：
Warning
危险声明
危险分类
Acute Tox. 4 Dermal - Eye Irrit. 2 - Flam. Liq. 3
WGK
WGK 3
闪点(°F)
138.2 °F
闪点(°C)
59 °C
法规信息
危险化学品
Headspace sorptive extraction (HSSE) in the headspace analysis of aromatic and medicinal plants.
Bicchi C, et al.
Journal of High Resolution Chromatography, 23(9), 539-546 (2000)
Volatile components of corn silk (Zea mays L.): Possible Heliothis zea (Boddie) attractants.
Flath RA, et al.
Journal of Agricultural and Food Chemistry, 26(6), 1290-1293 (1978)
Chemical composition of volatile constituents from the leaves of Aloe ferox.
Magwa ML, et al.
African Journal of Biotechnology, 5(18), 1652-1654 (2006)
Influence of roasting conditions on volatile flavor of roasted Malaysian cocoa beans.
Ramli N, et al.
Journal of Food Processing and Preservation, 30(3), 280-298 (2006)
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