콘텐츠로 건너뛰기
Merck
모든 사진(1)

주요 문서

79899

Supelco

Piperitone

analytical standard

동의어(들):

3-Carvomenthenone, 6-Isopropyl-3-methyl-2-cyclohexen-1-one, p-Menth-1-en-3-one

로그인조직 및 계약 가격 보기


About This Item

실험식(Hill 표기법):
C10H16O
CAS Number:
Molecular Weight:
152.23
EC Number:
MDL number:
UNSPSC 코드:
85151701
PubChem Substance ID:
NACRES:
NA.24

Grade

analytical standard

Quality Level

분석

≥98.0% (mixture of enantiomers, predominantly (-)-enantiomer, GC)

유통기한

limited shelf life, expiry date on the label

형식

neat

저장 온도

2-8°C

SMILES string

CC(CCC1C(C)C)=CC1=O

InChI

1S/C10H16O/c1-7(2)9-5-4-8(3)6-10(9)11/h6-7,9H,4-5H2,1-3H3

InChI key

YSTPAHQEHQSRJD-UHFFFAOYSA-N

유사한 제품을 찾으십니까? 방문 제품 비교 안내

일반 설명

Piperitone is a monocyclic monoterpenoid, which occurs in eucalyptus oil. It is a good source of menthone and thymol.

추천 제품

Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.

픽토그램

Exclamation mark

신호어

Warning

유해 및 위험 성명서

예방조치 성명서

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2

Storage Class Code

10 - Combustible liquids

WGK

WGK 1

Flash Point (°F)

182.3 °F - closed cup

Flash Point (°C)

83.5 °C - closed cup


가장 최신 버전 중 하나를 선택하세요:

시험 성적서(COA)

Lot/Batch Number

적합한 버전을 찾을 수 없으신가요?

특정 버전이 필요한 경우 로트 번호나 배치 번호로 특정 인증서를 찾을 수 있습니다.

이 제품을 이미 가지고 계십니까?

문서 라이브러리에서 최근에 구매한 제품에 대한 문서를 찾아보세요.

문서 라이브러리 방문

이미 열람한 고객

Slide 1 of 3

1 of 3

Terpenoids (2009)
Essential Oil Safety - E-Book: A Guide for Health Care Professionals (2013)
Organic Chemistry, Volume 2: Stereochemistry And The Chemistry Natural Products, 5/E (1956)
Lucyna Balcerzak et al.
Food chemistry, 301, 125283-125283 (2019-08-05)
A small library of 57 low molecular weight oximes was prepared from fragrant aldehydes and ketones, and their olfactory profiles were determined. The most substantive and interesting in terms of the sensory impressions were (+)-isomenthone oxime (fresh, musty, green) and
Alexandre Pons et al.
Food chemistry, 206, 191-196 (2016-04-05)
The present study concerns the search for new aroma compounds associated with the flavor of aged and prematurely aged red wines. Sensory descriptive analysis associated with gas chromatography-olfactometry was first performed to find specific odoriferous zones. One of the zones

자사의 과학자팀은 생명 과학, 재료 과학, 화학 합성, 크로마토그래피, 분석 및 기타 많은 영역을 포함한 모든 과학 분야에 경험이 있습니다..

고객지원팀으로 연락바랍니다.