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Merck

02476

Supelco

2-Heptanon

analytical standard

Synonym(e):

Methyl-pentylketon

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About This Item

Lineare Formel:
CH3(CH2)4COCH3
CAS-Nummer:
Molekulargewicht:
114.19
Beilstein:
1699063
EG-Nummer:
MDL-Nummer:
UNSPSC-Code:
41116107
PubChem Substanz-ID:
NACRES:
NA.24

Qualität

analytical standard

Qualitätsniveau

Dampfdichte

3.94 (vs air)

Dampfdruck

2.14 mmHg ( 20 °C)

Assay

≥99.0% (GC)

Selbstzündungstemp.

739 °F

Haltbarkeit

limited shelf life, expiry date on the label

Expl.-Gr.

1.11 %, 65 °F
7.9 %, 121 °F

Methode(n)

HPLC: suitable
gas chromatography (GC): suitable

Brechungsindex

n20/D 1.408 (lit.)
n20/D 1.409

bp

149-150 °C (lit.)

mp (Schmelzpunkt)

−35 °C (lit.)

Dichte

0.82 g/mL at 25 °C (lit.)

Anwendung(en)

cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care

Format

neat

SMILES String

CCCCCC(C)=O

InChI

1S/C7H14O/c1-3-4-5-6-7(2)8/h3-6H2,1-2H3

InChIKey

CATSNJVOTSVZJV-UHFFFAOYSA-N

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Allgemeine Beschreibung

2-Heptanone is a volatile organic compound (VOC) that is generally present as an aroma active component in food products. It is also used extensively in semiconductor and electronics industries.

Anwendung

2-Heptanone may be used as an analytical standard for the determination of the analyte in workplace air, odor active compound mixture, human biological samples, cheese samples, animal meat samples, and moldy building materials by various chromatography techniques.

Empfohlene Produkte

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Piktogramme

FlameExclamation mark

Signalwort

Warning

Gefahreneinstufungen

Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Flam. Liq. 3 - STOT SE 3

Zielorgane

Central nervous system

Lagerklassenschlüssel

3 - Flammable liquids

WGK

WGK 1

Flammpunkt (°F)

105.8 °F - closed cup

Flammpunkt (°C)

41 °C - closed cup

Persönliche Schutzausrüstung

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


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Monitoring of oxidative deterioration of milk powder by headspace gas chromatography
Ulberth, Franz and Roubicek, Dorothea
International dairy journal, 5(6), 523-531 (1995)
Influence of assessors' qualities and analytical conditions on gas chromatography-olfactometry analysis
van Ruth SM and O'Connor CH
European Food Research and Technology, 213(1), 77-82 (2001)
Michael Qian et al.
Journal of dairy science, 86(3), 770-776 (2003-04-22)
Potentially important aroma compounds in Parmigiano Reggiano cheese were quantified. Free fatty acids were isolated with ion-exchange chromatography and quantified by gas chromatography. Neutral aroma compounds were quantified with a purge-trap/gas chromatography-mass spectrometry with selective mass ion technique. Odor activity
David Machiels et al.
Talanta, 60(4), 755-764 (2008-10-31)
The volatile flavour compounds of two commercial Irish beef meats (labelled as conventional and organic) were evaluated by gas chromatography-olfactometry and were identified by gas chromatography-mass spectrometry. The volatile compounds were isolated in a model mouth system. Gas chromatography-olfactometry was
Zhenshan Wang et al.
The Journal of neuroscience : the official journal of the Society for Neuroscience, 26(28), 7375-7379 (2006-07-14)
Terrestrial vertebrates have evolved two anatomically and mechanistically distinct chemosensory structures: the main olfactory epithelium (MOE) and the vomeronasal organ (VNO). Although it has been generally thought that pheromones are detected through the VNO, whereas other chemicals are sensed by

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