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About This Item
线性分子式:
CH3(CH2)4CH(OH)CH3
CAS号:
分子量:
116.20
Beilstein:
1719088
EC號碼:
MDL號碼:
分類程式碼代碼:
12352200
NACRES:
NA.24
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等級
analytical standard
品質等級
化驗
≥98.0% (GC)
儲存期限
limited shelf life, expiry date on the label
折射率
n20/D 1.419-1.421
n20/D 1.420 (lit.)
bp
160-162 °C (lit.)
密度
0.817 g/mL at 25 °C (lit.)
應用
environmental
格式
neat
SMILES 字串
CCCCCC(C)O
InChI
1S/C7H16O/c1-3-4-5-6-7(2)8/h7-8H,3-6H2,1-2H3
InChI 密鑰
CETWDUZRCINIHU-UHFFFAOYSA-N
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一般說明
2-Heptanol is a saturated, chiral, aliphatic straight chain alcohol that belongs to the class of 2-alkanols. It is present as an odor component in cheese, fruits, food and beverages.
應用
2-Heptanol may be used as an analytical standard for the determination of the analyte in volatile compound mixtures, fruit samples and aqueous samples by various chromatography techniques.
訊號詞
Warning
危險聲明
危險分類
Acute Tox. 4 Dermal - Eye Irrit. 2 - Flam. Liq. 3
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
138.2 °F
閃點（°C）
59 °C
Sniffer to determine the odor of gas chromatographic effluents
Acree TE, et al.
Analytical Chemistry, 48(12), 1821-1822 (1976)
Hedwig Strohalm et al.
Journal of agricultural and food chemistry, 55(25), 10339-10344 (2007-11-17)
The enantiomeric compositions of the acetates, butanoates, hexanoates, and octanoates of the secondary alcohols 2-pentanol, 2-heptanol, and 2-nonanol were determined in yellow (Passiflora edulis f. flavicarpa) and purple (Passiflora edulis Sims) passion fruits. The compounds were isolated by means of
Christiane Geithe et al.
Chemical senses, 42(3), 181-193 (2016-12-06)
Key food odorants are the most relevant determinants by which we detect, recognize, and hedonically evaluate the aroma of foods and beverages. Odorants are detected by our chemical sense of olfaction, comprising a set of approximately 400 different odorant receptor
Densities, viscosities, and refractive indices of binary mixtures of acetophenone and 2-alkanols
Almasi M and Iloukhani H
Journal of Chemical and Engineering Data, 55(3), 1416-1420 (2010)
Flavour profiling of `Marion?and thornless blackberries by instrumental and sensory analysis
Du XF, et al.
Food Chemistry, 121(4), 1080-1088 (2010)
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