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关于此项目
线性分子式:
(CH3)2CHCH2COCH3
化学文摘社编号:
分子量:
100.16
FEMA Number:
2731
Council of Europe no.:
151
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
7.017
EC Number:
203-550-1
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
605399
Organoleptic:
ethereal; fruity; spicy
Grade:
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
Kosher
agency
meets purity specifications of JECFA
reg. compliance
FDA 21 CFR 172.515, FCC, FDA 21 CFR 117
vapor density
3.5 (vs air)
assay
≥99%
form
liquid
autoignition temp.
840 °F
expl. lim.
1.2-8 %, 93 °F
refractive index
n20/D 1.395 (lit.)
bp
117-118 °C
mp
−80 °C (lit.)
density
0.801 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
ethereal; fruity; spicy
SMILES string
CC(C)CC(C)=O
InChI
1S/C6H12O/c1-5(2)4-6(3)7/h5H,4H2,1-3H3
InChI key
NTIZESTWPVYFNL-UHFFFAOYSA-N
General description
4-甲基-2-戊酮已经在柠檬香精、意大利栗子和蟹肉的挥发性成分中得到鉴定。
Application
- 依普利酮在 13 种纯溶剂中从 283.15 到 323.15 K 的热力学分析:本研究详细分析了依普利酮的溶解度行为和热力学,为其在溶剂选择和药物配方中的应用提供了宝贵的见解(Liu 等人,2024 年)。
- 开发和验证用于蜂蜜挥发性目标化合物和可疑化合物测定的高通量顶空固相微萃取气相色谱-质谱方法:本文提出了一种分析蜂蜜中挥发性化合物的方法,其中使用 4-甲基-2-戊酮来增强对香气化合物的检测,这对于质量控制和真实性评估至关重要(Gialouris 等人,2023 年)。
Disclaimer
仅供R&D或非EU食品使用不用于零售。
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signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Inhalation - Carc. 2 Inhalation - Eye Irrit. 2 - Flam. Liq. 2 - STOT SE 3
target_organs
Central nervous system
supp_hazards
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
57.2 °F - closed cup
flash_point_c
14 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Analysis of crabmeat volatile compounds.
Matiella JE & Hsieh TCY.
Journal of Food Science, 55(4), 962-966 (1990)
Volatile compound analysis of SPME headspace and extract samples from roasted Italian chestnuts (Castanea sativa Mill.) using GC-MS.
Krist S, et al.
Food Sci. Technol., 219(5), 470-473 (2004)
Analysis of flavor constituents from lemon and lime essence.
Moshonas MG and Shaw PE.
Journal of Agricultural and Food Chemistry, 20(5), 1029-1030 (1972)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W273104-1KG-K | 04061838249074 |
| W273104-8KG-K | 04061838180940 |
| W273104-4KG-K | 04061838108043 |
| W273104-SAMPLE-K | 04061837516245 |


