5-Methylhexanol structure
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Common Name | 5-Methylhexanol | ||
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CAS Number | 627-98-5 | Molecular Weight | 116.20100 | |
Density | 0.823 | Boiling Point | 167-168ºC | |
Molecular Formula | C7H16O | Melting Point | N/A | |
MSDS | USA | Flash Point | 165 °F | |
Symbol |
GHS02, GHS07 |
Signal Word | Warning |
Name | 5-Methylhexan-1-ol |
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Synonym | More Synonyms |
Density | 0.823 |
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Boiling Point | 167-168ºC |
Molecular Formula | C7H16O |
Molecular Weight | 116.20100 |
Flash Point | 165 °F |
Exact Mass | 116.12000 |
PSA | 20.23000 |
LogP | 1.80500 |
Index of Refraction | 1.422 |
Symbol |
GHS02, GHS07 |
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Signal Word | Warning |
Hazard Statements | H226-H302-H315 |
Hazard Codes | F+ |
RIDADR | UN 1987 3/PG 3 |
HS Code | 2905199090 |
HS Code | 2905199090 |
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Summary | 2905199090. saturated monohydric alcohols. VAT:17.0%. Tax rebate rate:13.0%. . MFN tariff:5.5%. General tariff:30.0% |
Mammalian exocrine secretions. XVIII: Chemical characterization of interdigital secretion of red hartebeest, Alcelaphus buselaphus caama.
J. Chem. Ecol. 29(10) , 2235-52, (2003) Gas chromatography, coupled gas chromatography-mass spectrometry (electron impact mode and chemical ionization with methane as reactant gas), gas chromatography-infrared spectroscopy, and derivatizati... |
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Changes in the bound aroma profiles of 'Hayward' and 'Hort16A' kiwifruit (Actinidia spp.) during ripening and GC-olfactometry analysis.
Food Chem. 137(1-4) , 45-54, (2013) Bound volatiles are recognised as a potential source of aroma compounds in fruits. In this study, the bound volatiles of Actinidia deliciosa 'Hayward' and A. chinensis 'Hort16A' were studied at three ... |
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Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction.
Phytochemistry 68(20) , 2584-98, (2007) Stir bar sorptive extraction (SBSE) was applied in head space mode (HS), coupled with GC/MS, to compare the aroma profile of three truffle species. A total of 119 volatile organic compounds (VOCs) wer... |
EINECS 211-023-2 |
MFCD00072703 |
5-methyl-1-hexanol |