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等級
analytical standard
品質等級
蒸汽密度
3.94 (vs air)
蒸汽壓力
2.14 mmHg ( 20 °C)
化驗
≥99.0% (GC)
自燃溫度
739 °F
儲存期限
limited shelf life, expiry date on the label
expl. lim.
1.11 %, 65 °F
7.9 %, 121 °F
技術
HPLC: suitable
gas chromatography (GC): suitable
折射率
n20/D 1.408 (lit.)
n20/D 1.409
bp
149-150 °C (lit.)
mp
−35 °C (lit.)
密度
0.82 g/mL at 25 °C (lit.)
應用
cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care
形式
neat
SMILES 字串
CCCCCC(C)=O
InChI
1S/C7H14O/c1-3-4-5-6-7(2)8/h3-6H2,1-2H3
InChI 密鑰
CATSNJVOTSVZJV-UHFFFAOYSA-N
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一般說明
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.
應用
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.
推薦產品
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訊號詞
Warning
危險分類
Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Flam. Liq. 3 - STOT SE 3
標靶器官
Central nervous system
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 1
閃點（°F）
105.8 °F - closed cup
閃點（°C）
41 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
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
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
Alina Silvia Chiper et al.
The journal of physical chemistry. A, 114(1), 397-407 (2009-12-05)
The products of 2-heptanone conversion by dielectric barrier discharge plasma are analyzed under different conditions: alternating current (ac) or pulsed mode of excitation, variable energy, variable composition of the carrier gas. The efficiency of the conversion is higher using a
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