3-Heptanone, 2-methyl-
3-Heptanone, 2-methyl- structure
|
Common Name | 3-Heptanone, 2-methyl- | ||
|---|---|---|---|---|
| CAS Number | 13019-20-0 | Molecular Weight | 128.21200 | |
| Density | 0.816 g/mL at 25 °C(lit.) | Boiling Point | 158-160 °C(lit.) | |
| Molecular Formula | C8H16O | Melting Point | N/A | |
| MSDS | Chinese USA | Flash Point | 110 °F | |
| Symbol |
GHS02, GHS07 |
Signal Word | Warning | |
|
The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate.
J. Dairy Sci. 98 , 5862-73, (2015) The residual annatto colorant in fluid Cheddar cheese whey is bleached to provide a neutral-colored final product. Currently, hydrogen peroxide (HP) and benzoyl peroxide are used for bleaching liquid whey. However, previous studies have shown that chemical bl... |
|
|
Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder.
J. Dairy Sci. 98(4) , 2294-302, (2015) Recent studies have demonstrated the effect of bleaching conditions and bleaching agent on flavor and functional properties of whey protein ingredients. Solids concentration at bleaching significantly affected bleaching efficacy and flavor effects of differen... |
|
|
Physical Properties, Volatiles Compositions and Sensory Descriptions of the Aromatized Hazelnut Oil-Wax Organogels.
J. Food Sci. 80 , S2035-44, (2015) The purpose of this study was to determine the physicochemical, thermal and sensorial features of vitamin enriched and aromatized hazelnut oil-beeswax and sunflower wax organogels. Another objective was to monitor the influence of storage on textural and oxid... |
|
|
The role of sodium in the salty taste of permeate.
J. Dairy Sci. 97(9) , 5356-70, (2014) Many food companies are trying to limit the amount of sodium in their products. Permeate, the liquid remaining after whey or milk is ultrafiltered, has been suggested as a salt substitute. The objective of this study was to determine the sensory and compositi... |
|
|
Volatile flavor components of stored nonfat dry milk.
J. Agric. Food Chem. 50(2) , 305-312, (2002) Nonfat dry milk (NDM) is widely used both as an ingredient in other preparations and for direct consumption. Flavor quality of NDM is a critical parameter because it can directly impact final product quality. Flavors can be formed in NDM during subsequent sto... |
|
|
Comparison of determination method for volatile compounds in Thai soy sauce. Wanakhachornkrai P and Lertsiri S
Food Chem. 83(4) , 619-629, (2003)
|
|
|
Determination of trace levels of taste and odor compounds in water by microextraction and gas chromatography-ion-trap detection-mass spectrometry. Bao ML, et al.
Water Res. 31(7) , 1719-1727, (1997)
|