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55392

Supelco

1-Hepten-3-ol

analytical standard

Sinónimos:

Butyl vinyl carbinol

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About This Item

Fórmula lineal:
CH3(CH2)3CH(OH)CH=CH2
Número de CAS:
4938-52-7
Peso molecular:
114.19
Beilstein/REAXYS Number:
1720340
EC Number:
225-579-9
MDL number:
MFCD00021940
UNSPSC Code:
85151701
PubChem Substance ID:
329758103

grade

analytical standard

Quality Level

100

assay

≥97.0% (GC)

shelf life

limited shelf life, expiry date on the label

refractive index

n20/D 1.433 (lit.)
n20/D 1.433

bp

153-156 °C (lit.)

density

0.836 g/mL at 20 °C
0.836 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
food and beverages
personal care

format

neat

SMILES string

CCCCC(O)C=C

InChI

1S/C7H14O/c1-3-5-6-7(8)4-2/h4,7-8H,2-3,5-6H2,1H3

InChI key

PZKFYTOLVRCMOA-UHFFFAOYSA-N

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General description

1-Hepten-3-ol, an allylic alcohol, belongs to the class of volatile organic compounds (VOCs). It is commonly detected as a constituent of Hyacinthus orientalis L. flowers.

Application

1-Hepten-3-ol may be used as an analytical standard for the determination of the analyte in meat products, packaged vegetables, food products, wine, and fruit samples by gas chromatography (GC) based techniques.

pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

128.8 °F - closed cup

flash_point_c

53.8 °C - closed cup

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Certificados de análisis (COA)

Lot/Batch Number
BCBW2066
BCBV7091
BCBP4155V
BCBP4155

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J L Berdagué et al.
Journal of chromatography. A, 1146(1), 85-92 (2007-02-24)
The aim of this work was to devise a novel fully computerised chromatography-olfactometry system where eight sniffers detect volatile compounds obtained from a single chromatographic separation. The technical options taken to implement this system are described in detail. The new
Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine
Welke JE, et al.
Food Research International, 59, 85-99 (2014)
Solid phase microextraction/gas chromatography/mass spectrometry integrated with chemometrics for detection of Salmonella typhimurium contamination in a packaged fresh vegetable
Siripatrawan U and Harte BR
Analytica Chimica Acta, 581(1), 63-70 (2007)
G Procida et al.
Journal of chromatography. A, 830(1), 175-182 (1999-02-19)
Salami are a typical seasoned sausage of Italy; a number of types are produced, according to local traditional recipes. As industrial production has taken place, a number of problems rise in obtaining products similar to the traditional ones. The use
K Hosokawa et al.
Plant cell reports, 14(9), 575-579 (1995-06-01)
Essential oils were produced by flowers of Hyacinthus orientalis L. that had been regenerated in vitro. The production of these oils was affected by the concentration of gibberellic acid and sucrose in the medium and by temperature. The highest concentration
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