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02476

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2-Heptanone

analytical standard

Synonyme(s) :

Methyl pentyl ketone

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About This Item

Formule linéaire :
CH3(CH2)4COCH3
Numéro CAS:
Poids moléculaire :
114.19
Numéro Beilstein :
1699063
Numéro CE :
Numéro MDL:
Code UNSPSC :
41116107
ID de substance PubChem :
Nomenclature NACRES :
NA.24

Qualité

analytical standard

Niveau de qualité

Densité de vapeur

3.94 (vs air)

Pression de vapeur

2.14 mmHg ( 20 °C)

Pureté

≥99.0% (GC)

Température d'inflammation spontanée

739 °F

Durée de conservation

limited shelf life, expiry date on the label

Limite d'explosivité

1.11 %, 65 °F
7.9 %, 121 °F

Technique(s)

HPLC: suitable
gas chromatography (GC): suitable

Indice de réfraction

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

Point d'ébullition

149-150 °C (lit.)

Pf

−35 °C (lit.)

Densité

0.82 g/mL at 25 °C (lit.)

Application(s)

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

Format

neat

Chaîne SMILES 

CCCCCC(C)=O

InChI

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

Clé InChI

CATSNJVOTSVZJV-UHFFFAOYSA-N

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Description générale

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.

Application

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.

Produits recommandés

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Pictogrammes

FlameExclamation mark

Mention d'avertissement

Warning

Mentions de danger

Classification des risques

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

Organes cibles

Central nervous system

Code de la classe de stockage

3 - Flammable liquids

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

105.8 °F - closed cup

Point d'éclair (°C)

41 °C - closed cup

Équipement de protection individuelle

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


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Certificats d'analyse (COA)

Lot/Batch Number

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Les clients ont également consulté

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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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