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2-甲基-3-庚酮

规格或纯度: >95.0%(GC)

CAS编号: 13019-20-0
分子式: C₈H₁₆O
分子量: 128.22
Beilstein号: 1(4)3343
MDL号: MFCD00009481
PubChem编号: 25611

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货号 (SKU)	包装规格	是否现货	价格	数量
M158862-1ml	1ml	现货
M158862-5ml	5ml	现货
M158862-25ml	25ml	现货

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基本描述

别名	丁基异丙基酮 \| 丁基异丙基甲酮
英文别名	Butyl isopropyl ketone
规格或纯度	>95.0%(GC)
英文名称	2-Methyl-3-heptanone
运输条件	常规运输
产品介绍	2-甲基-3-庚酮是无色至淡黄色液体。它在天然水中存在，是一种具有微量味道和气味的有机化合物。 2-Methyl-3-heptanone is a colorless to light yellow liquid. It is one of the trace taste- and odor-causing organic compounds present in natural water. 2-Methyl-3-heptanone was used as an internal standard in dynamic headspace sampling, direct solvent extraction and vacuum simultaneous steam distillation–solvent extraction for sample preparation in volatile compound analysis in Thai soy sauce. It was used as an internal standard in the identification of volatile flavor compounds of stored nonfat dry milk using gas chromatography-olfactometry and aroma extract dilution analysis.

名称和标识符

PubChem SID	488182971
PubChem SID url	https://pubchem.ncbi.nlm.nih.gov/substance/488182971
IUPAC Name	2-methylheptan-3-one
INCHI	InChI=1S/C8H16O/c1-4-5-6-8(9)7(2)3/h7H,4-6H2,1-3H3
InChi Key	XYYMFUCZDNNGFS-UHFFFAOYSA-N
Canonical SMILES	CCCCC(=O)C(C)C
Isomeric SMILES	CCCCC(=O)C(C)C
WGK Germany	3
PubChem CID	25611
分子量	128.22
Beilstein号	1(4)3343
Reaxy-Rn	1741990

数据库链接

PubChem SID	488182971

化学和物理性质

密度	0.816
折光率	1.411
闪点(℉)	109.4 °F
闪点(℃)	43°C
沸点	158-160 °C

安全和危险性（GHS）

象形图	Harmful Flammable
信号词	Warning
危险声明	H315: Causes skin irritation H319: Causes serious eye irritation H335: May cause respiratory irritation H226: Flammable liquid and vapor
预防措施声明	P261,P305+P351+P338,P280,P370+P378,P210,P302+P352,P321,P405,P501,P233,P240,P264,P403+P235,P303+P361+P353,P271,P241,P304+P340,P403+P233,P362+P364,P242,P243,P264+P265,P337+P317,P332+P317,P319
WGK Germany	3
Reaxy-Rn	1741990
个人防护装备	Eyeshields， Faceshields， full-face respirator (US)， Gloves， multi-purpose combination respirator cartridge (US)， type ABEK (EN14387) respirator filter

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参考文献

1. Yonca Karagül-Yüceer,Keith R Cadwallader,MaryAnne Drake. (2002-01-10) Volatile flavor components of stored nonfat dry milk.. Journal of agricultural and food chemistry, 50 ((2)): (305-312). [PMID:11782199]
2. K M Frankowski,R E Miracle,M A Drake. (2014-07-16) The role of sodium in the salty taste of permeate.. Journal of dairy science, 97 ((9)): (5356-5370). [PMID:25022679]
3. M G Jervis,T J Smith,M A Drake. (2015-02-11) Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder.. Journal of dairy science, 98 ((4)): (2294-2302). [PMID:25660741]
4. Y Qiu,T J Smith,E A Foegeding,M A Drake. (2015-07-21) The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate.. Journal of dairy science, 98 ((9)): (5862-5873). [PMID:26188582]
5. Emin Yılmaz,Mustafa Öğütcü,Yonca Karagül Yüceer. (2015-08-12) Physical Properties, Volatiles Compositions and Sensory Descriptions of the Aromatized Hazelnut Oil-Wax Organogels.. Journal of food science, 80 ((9)): (S2035-S2044). [PMID:26259923]
6. Huan Liu,Zhenyu Wang,Dequan Zhang,Qingwu Shen,Teng Pan,Teng Hui,Jianrong Ma. (2019-05-03) Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.. Journal of agricultural and food chemistry, 67 ((20)): (5847-5856). [PMID:31042865]
7. Qi Zhou,Xiao Jia,Ying-Zheng Yao,Bei Wang,Chang-Qing Wei,Min Zhang,Fenghong Huang. (2019-09-19) Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction.. Journal of agricultural and food chemistry, 67 ((41)): (11454-11463). [PMID:31529950]
8. F Serrapica,P Uzun,F Masucci,F Napolitano,A Braghieri,A Genovese,R Sacchi,R Romano,C M A Barone,A Di Francia. (2019-12-02) Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese.. Journal of dairy science, 103 ((2)): (1391-1403). [PMID:31785866]
9. Jingying Zhang,Paul A Kilmartin,Yaoyao Peng,Xiao Chen,Siew-Young Quek. (2019-12-06) Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification.. Journal of agricultural and food chemistry, 68 ((1)): (279-291). [PMID:31802659]
10. Xiao Yang,Fan Yang,Ye Liu,Jian Li,Huan-Lu Song. (2020-02-26) Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography-Olfactometry-Mass Spectrometry, Aroma Recombination, and Omission Experiments.. Foods (Basel, Switzerland), 9 ((2)): (). [PMID:32093373]
11. Caimeng Zhang,Yufei Hua,Xingfei Li,Xiangzhen Kong,Yeming Chen. (2020-07-17) Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference.. Food chemistry, 333 (): (127469-127469). [PMID:32673955]
12. Dong Han,Si Mi,Chun-Hui Zhang,Juan Li,Huan-Lu Song,Marie-Laure Fauconnier,Eva Tyteca. (2019-04-12) Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics.. Molecules (Basel, Switzerland), 24 ((7)): (). [PMID:30970544]
13. Alessandro Genovese,Andrea Marrazzo,Lucia De Luca,Raffaele Romano,Nadia Manzo,Felicia Masucci,Antonio Di Francia,Raffaele Sacchi. (2019-04-27) Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage.. Molecules (Basel, Switzerland), 24 ((8)): (). [PMID:31022876]
14. Dong Han,Chun-Hui Zhang,Marie-Laure Fauconnier,Si Mi. (2020-03-12) Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc\xa0×\xa0(Landrac\xa0×\xa0Yorkshire) pigs by volatiles profiling and chemometrics analysis.. Food research international (Ottawa, Ont.), 130 (): (108910-108910). [PMID:32156356]
15. Raffaele Sacchi,Andrea Marrazzo,Felicia Masucci,Antonio Di Francia,Francesco Serrapica,Alessandro Genovese. (2020-03-19) Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese.. Molecules (Basel, Switzerland), 25 ((6)): (). [PMID:32183410]
16. Dong Han,Chun-Hui Zhang,Marie-Laure Fauconnier. (2021-01-08) Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork.. Foods (Basel, Switzerland), 10 ((1)): (). [PMID:33406625]

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