推荐产品
![2-(3-(tert-butyl)-4-hydroxy-5-(5-methoxy-2H-benzo[d][1,2,3]triazol-2-yl)phenoxy)ethyl methacrylate AldrichCPR](/deepweb/assets/sigmaaldrich/product/structures/402/992/e412a70b-3763-4f38-b4b5-d89d9a416598/640/e412a70b-3763-4f38-b4b5-d89d9a416598.png)
一般描述
3-Hexanone, a volatile dialkyl ketone, is a well-known flavor and aroma ingredient present in food and beverage products.
应用
3-Hexanone can be used as an analytical standard for the determination of the analyte in foods, and alcoholic beverages by liquid chromatography (LC) based methods.
推荐产品
Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.
警示用语：
Danger
危险声明
危险分类
Flam. Liq. 2
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
57.2 °F
闪点(°C)
14 °C
法规信息
危险化学品
Identification of volatile compounds in soybean at various developmental stages using solid phase microextraction
Boue SM, et al.
Journal of Agricultural and Food Chemistry, 51(17), 4873-4876 (2003)
Simultaneous distillation-extraction and dynamic headspace methods in the gas chromatographic analysis of Parmesan cheese volatiles
Careri M, et al.
Chromatographia, 38(5-6), 386-394 (1994)
Gas chromatographic/mass spectrometric method for analysis of trace carbonyl compounds in foods and beverages
Yasuhara A, et al.
Journal of Agricultural and Food Chemistry, 46(7), 2664-2670 (1998)
Tequila volatile characterization and ethyl ester determination by solid phase microextraction gas chromatography/mass spectrometry analysis
Vallejo-Cordoba B, et al.
Journal of Agricultural and Food Chemistry, 52(18), 5567-5571 (2004)
HPLC-DAD analysis of ketones as their 2, 4-dinitrophenylhydrazones in Brazilian sugar-cane spirits and rum
Cardoso DR, et al.
Journal of food composition and analysis, 16(5), 563-573 (2003)
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.
联系技术服务部门