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Merck
CN

75218

Supelco

庚酸甲酯

analytical standard

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别名:
庚酸甲基酯, 甲基庚酸酯
经验公式(希尔记法):
C8H16O2
CAS号:
分子量:
144.21
Beilstein:
1747147
EC 号:
MDL编号:
UNSPSC代码:
85151701
PubChem化学物质编号:
NACRES:
NA.24

等级

analytical standard

质量水平

检测方案

≥99.8% (GC)

保质期

limited shelf life, expiry date on the label

技术

HPLC: suitable
gas chromatography (GC): suitable

折射率

n20/D 1.411

bp

171-172 °C (lit.)

密度

0.880 g/mL at 20 °C (lit.)

应用

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

格式

neat

官能团

ester

运输

ambient

储存温度

room temp

SMILES字符串

CCCCCCC(=O)OC

InChI

1S/C8H16O2/c1-3-4-5-6-7-8(9)10-2/h3-7H2,1-2H3

InChI key

XNCNNDVCAUWAIT-UHFFFAOYSA-N

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一般描述

Methyl heptanoate is a fatty acid ester prepared by treating heptanoic acid with methyl alcohol in the presence of hydrochloric acid or sulfuric acid. It is commonly used as a flavoring agent in food products.

应用

Methyl heptanoate may be used as an external standard for the extraction and quantification of aroma compounds in stratch matrices using gas chromatography technique.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

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.

象形图

Flame

警示用语:

Warning

危险声明

预防措施声明

危险分类

Flam. Liq. 3

WGK

WGK 2

闪点(°F)

closed cup

闪点(°C)

closed cup

个人防护装备

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

危险化学品

分析证书(COA)

输入产品批号来搜索 分析证书(COA) 。批号可以在产品标签上"批“ (Lot或Batch)字后找到。

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访问文档库

Encyclopedia of Agriculture and Food Systems, 50(25), 7345-7349 (2014)
Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin
Arvisenet.G, et al.
Journal of Agricultural and Food Chemistry, 50(25), 7345-7349 (2002)

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