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Merck

W270015

Sigma-Aldrich

Methylcyclopentenolon

greener alternative

anhydrous, natural, 97%, FG

Synonym(e):

Cyclotene

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About This Item

Empirische Formel (Hill-System):
C6H8O2
CAS-Nummer:
Molekulargewicht:
112.13
FEMA-Nummer:
2700
EG-Nummer:
CoE-Nummer:
758
UNSPSC-Code:
12164502
Flavis-Nummer:
7.056
NACRES:
NA.21

Qualität

FG
Fragrance grade
Halal
Kosher
anhydrous
natural

Agentur

follows IFRA guidelines

Einhaltung gesetzlicher Vorschriften

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

Assay

97%

Grünere Alternativprodukt-Eigenschaften

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

mp (Schmelzpunkt)

104-108 °C

Anwendung(en)

flavors and fragrances

Dokumentation

see Safety & Documentation for available documents

Nahrungsmittelallergen

no known allergens

Allergener Duftstoff

no known allergens

Grünere Alternativprodukt-Kategorie

Organoleptisch

bread; burnt; caramel; maple; roasted; sweet

SMILES String

CC1CCC(=O)C1=O

InChI

1S/C6H8O2/c1-4-2-3-5(7)6(4)8/h8H,2-3H2,1H3

InChIKey

CFAKWWQIUFSQFU-UHFFFAOYSA-N

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Allgemeine Beschreibung

Methyl cyclopentenolone is one of the flavor compounds of maple syrup, coffee oil and wood smoke. It is reported to be one the key aroma compounds in Wasanbon sugar, contributing to the maple-like flavor. Methyl cyclopentenolone is also one of the major volatile compound formed during the thermal degradation of glucose.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Anwendung

This material is found primarily as the enol form (CAS 80-71-7) in its pure, anhydrous state. Readily forms the diketone form (CAS 765-70-8) in solution.

Piktogramme

CorrosionExclamation mark

Signalwort

Danger

Gefahreneinstufungen

Acute Tox. 4 Oral - Eye Dam. 1 - Skin Sens. 1

Lagerklassenschlüssel

11 - Combustible Solids

WGK

WGK 2

Flammpunkt (°F)

212.0 °F

Flammpunkt (°C)

100 °C


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

Some compounds formed during nonenzymic browning of orange powder.
Tatum JH, et al.
Journal of Agricultural and Food Chemistry, 15(5), 773-775 (1967)
Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose.
Yu TH & Ho CT.
Journal of Agricultural and Food Chemistry, 43(6), 1641-1646 (1995)
Contents and Compositions of the Aroma in ?Wasanbon? Sugar.
Matsui T & Kitaoka S.
J. Nutr. Sci. Vitaminol., 27(6), 563-572 (1981)
The flavor chemistry of wood smoke.
Maga JA
Food Reviews International, 3(1-2), 139-183 (1987)
Seo Young Choi et al.
Biochimica et biophysica acta, 1770(12), 1612-1619 (2007-10-13)
Peroxisome proliferator-activated receptors (PPARs) are members of the nuclear hormone receptor superfamily that plays a pivotal role in regulating inflammatory gene expression. The purpose of this study was to investigate the effects of coffee extract, 3-methyl-1,2-cyclopentanedione (3-MCP) on PPARs in

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