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Merck

W351504

Sigma-Aldrich

1-Octen-3-one

50 wt. % in 1-octen-3-ol, stabilized, FG

Synonym(e):

N-pentyl vinyl ketone, Vinyl amyl ketone

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About This Item

CAS-Nummer:
FEMA-Nummer:
3515
CoE-Nummer:
2312
UNSPSC-Code:
12164502
PubChem Substanz-ID:
Flavis-Nummer:
7.081
NACRES:
NA.21

Biologische Quelle

synthetic

Qualitätsniveau

Qualität

FG
Halal
Kosher

Einhaltung gesetzlicher Vorschriften

EU Regulation 1334/2008 & 178/2002

Kann enthalten

~0.10% α-Tocopherol as stabilizer

Konzentration

50 wt. % in 1-octen-3-ol

Brechungsindex

n20/D 1.4359

bp

174-182 °C

Dichte

0.843 g/mL at 25 °C

Anwendung(en)

flavors and fragrances

Dokumentation

see Safety & Documentation for available documents

Nahrungsmittelallergen

no known allergens

Organoleptisch

mushroom; herbaceous; earthy

InChI

1S/C8H14O/c1-3-5-6-7-8(9)4-2/h4H,2-3,5-7H2,1H3

InChIKey

KLTVSWGXIAYTHO-UHFFFAOYSA-N

Verwandte Kategorien

Allgemeine Beschreibung

1-Octen-3-one is one of the main volatile flavor compounds of mushroom. It has also been reported to play a major in the resistance of Trifolium subterraneum cotyledons against damage caused by red-legged earth mite.

Verpackung

verpackt in Glasflaschen

Piktogramme

Exclamation mark

Signalwort

Warning

Gefahreneinstufungen

Acute Tox. 4 Oral - Skin Irrit. 2 - Skin Sens. 1

Lagerklassenschlüssel

10 - Combustible liquids

WGK

WGK 3

Flammpunkt (°F)

145.0 °F - closed cup

Flammpunkt (°C)

62.78 °C - closed cup

Persönliche Schutzausrüstung

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


Analysenzertifikate (COA)

Suchen Sie nach Analysenzertifikate (COA), indem Sie die Lot-/Chargennummer des Produkts eingeben. Lot- und Chargennummern sind auf dem Produktetikett hinter den Wörtern ‘Lot’ oder ‘Batch’ (Lot oder Charge) zu finden.

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In der Dokumentenbibliothek finden Sie die Dokumentation zu den Produkten, die Sie kürzlich erworben haben.

Die Dokumentenbibliothek aufrufen

Identification of volatile compounds in seven edible fresh mushrooms.
Pyysalo HEIK.
Acta Chemica Scandinavica. Series B, 30(3), 235-244 (1976)
Volatile constituents of mushrooms (Agaricus bisporus). Changes which occur during heating.
Picardi SM & Issenberg P.
Journal of Agricultural and Food Chemistry, 21(6), 959-962 (1973)
James Ridsdill-Smith et al.
Archives of insect biochemistry and physiology, 51(4), 170-181 (2002-11-15)
Halotydeus destructor feeding on subterranean clover cotyledons can cause severe damage. The mites live on the soil surface and move up onto plants to feed. Foraging behaviour consists of palpating, probing, and feeding with frequent transitions between them. Sustained feeding
Philippe Darriet et al.
Journal of agricultural and food chemistry, 50(11), 3277-3282 (2002-05-16)
Powdery mildew due to the fungus Uncinula necator is an important disease for the vineyard. The development of the fungus at the surface of the berries leads to the occurrence of a very characteristic and sometimes intense mushroom-type odor cited
Yong Cheng et al.
Journal of agricultural and food chemistry, 56(6), 2160-2169 (2008-02-27)
The temporal change in the headspace composition of an aroma model mimicking Longjing green tea aroma was studied in the presence of nonvolatile Longjing green tea constituents. Upon storage at 50 degrees C, the formation of 2-butyl-2-octenal was found, which

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