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55392

Supelco

1-Hepten-3-ol

analytical standard

Sinonimo/i:

Butyl vinyl carbinol

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About This Item

Formula condensata:
CH3(CH2)3CH(OH)CH=CH2
Numero CAS:
4938-52-7
Peso molecolare:
114.19
Beilstein:
1720340
Numero CE:
225-579-9
Numero MDL:
MFCD00021940
Codice UNSPSC:
85151701
ID PubChem:
329758103

Grado

analytical standard

Livello qualitativo

100

Saggio

≥97.0% (GC)

Durata

limited shelf life, expiry date on the label

Indice di rifrazione

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

P. eboll.

153-156 °C (lit.)

Densità

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

applicazioni

cleaning products
cosmetics
food and beverages
personal care

Formato

neat

Stringa SMILE

CCCCC(O)C=C

InChI

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

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Descrizione generale

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.

Applicazioni

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.

Pittogrammi

Flame
GHS02

Avvertenze

Warning

Indicazioni di pericolo

H226

Classi di pericolo

Flam. Liq. 3

Codice della classe di stoccaggio

3 - Flammable liquids

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

128.8 °F - closed cup

Punto d’infiammabilità (°C)

53.8 °C - closed cup

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Certificati d'analisi (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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