等级
analytical standard
质量水平
蒸汽密度
3.94 (vs air)
蒸汽压
2.14 mmHg ( 20 °C)
检测方案
≥99.0% (GC)
自燃温度
739 °F
保质期
limited shelf life, expiry date on the label
expl. lim.
1.11 %, 65 °F
7.9 %, 121 °F
技术
HPLC: suitable
gas chromatography (GC): suitable
折射率
n20/D 1.408 (lit.)
n20/D 1.409
bp
149-150 °C (lit.)
mp
−35 °C (lit.)
密度
0.82 g/mL at 25 °C (lit.)
应用
cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care
格式
neat
SMILES字符串
CCCCCC(C)=O
InChI
1S/C7H14O/c1-3-4-5-6-7(2)8/h3-6H2,1-2H3
InChI key
CATSNJVOTSVZJV-UHFFFAOYSA-N
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一般描述
2-Heptanone is a volatile organic compound (VOC) that is generally present as an aroma active component in food products. It is also used extensively in semiconductor and electronics industries.
应用
2-Heptanone may be used as an analytical standard for the determination of the analyte in workplace air, odor active compound mixture, human biological samples, cheese samples, animal meat samples, and moldy building materials by various chromatography techniques.
推荐产品
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警示用语：
Warning
危险分类
Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Flam. Liq. 3 - STOT SE 3
靶器官
Central nervous system
WGK
WGK 1
闪点(°F)
closed cup
闪点(°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
Monitoring of oxidative deterioration of milk powder by headspace gas chromatography
Ulberth, Franz and Roubicek, Dorothea
International dairy journal, 5(6), 523-531 (1995)
Influence of assessors' qualities and analytical conditions on gas chromatography-olfactometry analysis
van Ruth SM and O'Connor CH
European Food Research and Technology, 213(1), 77-82 (2001)
Michael Qian et al.
Journal of dairy science, 86(3), 770-776 (2003-04-22)
Potentially important aroma compounds in Parmigiano Reggiano cheese were quantified. Free fatty acids were isolated with ion-exchange chromatography and quantified by gas chromatography. Neutral aroma compounds were quantified with a purge-trap/gas chromatography-mass spectrometry with selective mass ion technique. Odor activity
David Machiels et al.
Talanta, 60(4), 755-764 (2008-10-31)
The volatile flavour compounds of two commercial Irish beef meats (labelled as conventional and organic) were evaluated by gas chromatography-olfactometry and were identified by gas chromatography-mass spectrometry. The volatile compounds were isolated in a model mouth system. Gas chromatography-olfactometry was
Alexandros Papachristoforou et al.
PloS one, 7(10), e47432-e47432 (2012-10-24)
Honeybees secrete 2-heptanone (2-H) from their mandibular glands when they bite. Researchers have identified several possible functions: 2-H could act as an alarm pheromone to recruit guards and soldiers, it could act as a chemical marker, or it could have
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