74880
4-Octanol
≥97.0% (GC)
Synonyme(s) :
Butyl propyl carbinol
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About This Item
Formule linéaire :
CH3(CH2)3CH(OH)CH2CH2CH3
Numéro CAS:
Poids moléculaire :
130.23
Beilstein:
1719296
Numéro CE :
Numéro MDL:
Code UNSPSC :
12352100
ID de substance PubChem :
Nomenclature NACRES :
NA.22
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Produits recommandés
Niveau de qualité
Essai
≥97.0% (GC)
Forme
liquid
Indice de réfraction
n20/D 1.426
pb
174-176 °C (lit.)
Densité
0.818 g/mL at 20 °C (lit.)
Groupe fonctionnel
hydroxyl
Chaîne SMILES
CCCCC(O)CCC
InChI
1S/C8H18O/c1-3-5-7-8(9)6-4-2/h8-9H,3-7H2,1-2H3
Clé InChI
WOFPPJOZXUTRAU-UHFFFAOYSA-N
Code de la classe de stockage
10 - Combustible liquids
Classe de danger pour l'eau (WGK)
WGK 3
Point d'éclair (°F)
149.0 °F - closed cup
Point d'éclair (°C)
65 °C - closed cup
Équipement de protection individuelle
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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Qi Wang et al.
Food research international (Ottawa, Ont.), 140, 109995-109995 (2021-03-03)
As the main raw material for commercial Wuliangye-flavor liquor, Wuliangye-flavor raw liquor (WFRL) plays an important role in the formation of flavor components. Aroma components and microbial community diversity of 4 WFRLs produced by the same fermenting cellar were investigated
M Winters et al.
Journal of applied microbiology, 127(3), 778-793 (2019-06-19)
Yeast and bacterial communities inhabit a sourdough starter to make artisanal bread. This study shows whether the interactions of micro-organisms derived from Australian sourdough starters provide some of the positive flavour, and aroma properties to bread by using defined sourdough
Yun Xiong et al.
Journal of the science of food and agriculture, 100(3), 978-985 (2019-10-17)
Sorghum grain is rich in phenolic compounds and has the potential to be developed into functional beverages such as sorghum grain tea, in which the health benefits and flavour are the important quality attributes to be considered in tea product
Ling You et al.
World journal of microbiology & biotechnology, 37(2), 26-26 (2021-01-12)
The role of the yeast community in Chinese strong-flavor baijiu fermentation was investigated by culture-independent and culture-dependent methods based on 26S rDNA sequence analysis. 92 yeast species belonging to 54 genera were found by Illumina sequencing during the fermentation of
Hehe Li et al.
Food chemistry, 284, 100-107 (2019-02-13)
Key odorants of Guojing sesame-flavor Baijiu were identified using the concept of molecular sensory science, including aroma extract dilution analysis (AEDA) based on gas chromatography-olfactometry (GC-O) combined with gas chromatography-mass spectrometry (GC-MS). A total of 509 volatile compounds were detected
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