Home Other Building Blocks 15726-15-5
15726-15-5,MFCD00048721
Catalog No.:AA001P9U

15726-15-5 | 3-Methyl-4-heptanone

Pack Size
Purity
Availability
Price(USD)
Quantity
  
1g
95%
in stock  
$125.00   $88.00
- +
5g
95%
in stock  
$296.00   $207.00
- +
10g
95%
in stock  
$522.00   $366.00
- +
  • Technical Information
  • Properties
  • Downstream Synthesis Route
  • Literature
  • Request for Quotation
  • Download SDS
  • Technical Information
  • Properties
  • Downstream Synthesis Route
  • Literature
Technical Information
Catalog Number:
AA001P9U
Chemical Name:
3-Methyl-4-heptanone
CAS Number:
15726-15-5
Molecular Formula:
C8H16O
Molecular Weight:
128.2120
MDL Number:
MFCD00048721
SMILES:
CCCC(=O)C(CC)C
Properties
Properties
 
BP:
159.9°C at 760 mmHg  
Form:
Liquid  
MP:
-32.24°C (estimate)  
Refractive Index:
1.4100 to 1.4130  
Storage:
Keep in dry area;2-8℃;  

Computed Properties
 
Complexity:
86.6  
Covalently-Bonded Unit Count:
1  
Heavy Atom Count:
9  
Hydrogen Bond Acceptor Count:
1  
Rotatable Bond Count:
4  
Undefined Atom Stereocenter Count:
1  
XLogP3:
2.2  

Downstream Synthesis Route

[1]Le,Van-Dung;Dang,Chi-Hien;Nguyen,Cong-Hao;Nguyen,Hong-Ung;Nguyen,Thanh-Danh[JournalofAgriculturalandFoodChemistry,2021,vol.69,#21,p.5882-5886]

[2]Whitmore;Block[JournaloftheAmericanChemicalSociety,1942,vol.64,p.1620]

[1]Jamison;Lesslie;Turner[JournaloftheInstituteofPetroleum,1949,vol.35,p.595]

[1]Whitmore;Block[JournaloftheAmericanChemicalSociety,1942,vol.64,p.1620]Jamison;Lesslie;Turner[JournaloftheInstituteofPetroleum,1949,vol.35,p.595]

[1]Astonetal.[JournaloftheAmericanChemicalSociety,1942,vol.64,p.300]

15726-15-5   
2-ethyl-2-methyl-valericacidisopropylester 

[1]Sacks;Aston[JournaloftheAmericanChemicalSociety,1951,vol.73,p.3902,3904]

Literature

Title: Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.

Journal: Journal of agricultural and food chemistry 20120523

Title: Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.

Journal: Journal of agricultural and food chemistry 20100526

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SDS
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