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777064

Sigma-Aldrich

1-Octen-3-one

96%

Synonym(s):

Amyl vinyl ketone, Pentyl vinyl ketone, Vinyl amyl ketone, n-Amyl vinyl ketone

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About This Item

Empirical Formula (Hill Notation):
C8H14O
CAS Number:
4312-99-6
Molecular Weight:
126.20
EC Number:
224-327-5
MDL number:
MFCD00036558
UNSPSC Code:
12352100
PubChem Substance ID:
329767881
NACRES:
NA.22

Quality Level

100

Assay

96%

form

liquid

refractive index

n20/D 1.435

density

0.833 g/mL at 25 °C

storage temp.

2-8°C

SMILES string

CCCCCC(=O)C=C

InChI

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

InChI key

KLTVSWGXIAYTHO-UHFFFAOYSA-N

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Related Categories

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

164.8 °F - closed cup

Flash Point(C)

73.8 °C - closed cup

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The production of rum consists of fermentation, distillation, and aging. To check the influence of each step on the final rum aroma, molasses, mash, distillate, and the final rum were analyzed using the sensomics concept. The changes in key aroma
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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
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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
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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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A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite previous studies on reduced-fat cheese, information is critically lacking in understanding the flavor and flavor chemistry of reduced-fat
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