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Merck
모든 사진(1)

주요 문서

68554

Supelco

γ-Hexalactone

analytical standard

동의어(들):

γ-Caprolactone, γ-Ethyl-γ-butyrolactone

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About This Item

실험식(Hill 표기법):
C6H10O2
CAS Number:
Molecular Weight:
114.14
Beilstein:
6114822
EC Number:
MDL number:
UNSPSC 코드:
85151701
PubChem Substance ID:
NACRES:
NA.24

Grade

analytical standard

Quality Level

분석

≥99.0% (GC)

유통기한

limited shelf life, expiry date on the label

refractive index

n20/D 1.437-1.441
n20/D 1.439 (lit.)

bp

219 °C (lit.)

density

1.023 g/mL at 25 °C (lit.)

응용 분야

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

형식

neat

SMILES string

CCC1CCC(=O)O1

InChI

1S/C6H10O2/c1-2-5-3-4-6(7)8-5/h5H,2-4H2,1H3

InChI key

JBFHTYHTHYHCDJ-UHFFFAOYSA-N

유사한 제품을 찾으십니까? 방문 제품 비교 안내

일반 설명

γ-Hexalactone is a volatile flavoring compound largely present in food and beverage products, fruits, vegetables, etc.

애플리케이션

γ-Hexalactone may be used as an analytical standard for the determination of the analyte in wine, fruits, biological samples, meat products, and e-cigarette refill solutions by various chromatography techniques.

픽토그램

Exclamation mark

신호어

Warning

유해 및 위험 성명서

예방조치 성명서

Hazard Classifications

Eye Irrit. 2

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point (°F)

208.4 °F - closed cup

Flash Point (°C)

98 °C - closed cup


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문서 라이브러리 방문

Shuang Chen et al.
Journal of agricultural and food chemistry, 61(47), 11295-11302 (2013-10-09)
The aroma profile of Chinese rice wine was investigated in this study. The volatile compounds in a traditional Chinese rice wine were extracted using Lichrolut EN and further separated by silica gel normal phase chromatography. Seventy-three aroma-active compounds were identified
Characterization of Potent Aroma Compounds of Cape Gooseberry (Physalis Peruviana L.) Fruits Grown in Antalya Through the Determination of Odor Activity Values
Yilmaztekin, Murat
International journal of food properties, 17, 469-480 (2013)
Justyna Aszyk et al.
Journal of chromatography. A, 1519, 45-54 (2017-09-04)
Liquid chromatography-tandem mass spectrometry with electrospray ionization (HPLC-ESI-MS/MS) methods were developed for the simultaneous determination of 42 flavouring compounds and nicotine in liquids for e-cigarettes. The chromatographic separation was performed using an Ace® Ultracore™ SuperC18™ (100×2.1mm, 2.5μm) column in both
Xiaoxia Shi et al.
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 913-914, 69-76 (2012-12-29)
The "enzymatic hydrolysis-mild thermal oxidation" method was employed to obtain oxidized tallow. Nine beeflike flavours (BFs) were prepared through Maillard reaction with oxidized tallow and other ingredients. Volatile compounds of oxidized tallow and beeflike flavours were analysed by SPME/GC-MS. Six
Carlo Bicchi et al.
Journal of chromatography. A, 1212(1-2), 114-123 (2008-10-31)
The analysis of complex real-world samples of vegetable origin requires rapid and accurate routine methods, enabling laboratories to increase sample throughput and productivity while reducing analysis costs. This study examines shortening enantioselective-GC (ES-GC) analysis time following the approaches used in

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