Chemical Property of 3-Hepten-2-one
Chemical Property:
- Appearance/Colour:Colourless oily liquid; powerfull grassy-green pungent odour
- Vapor Pressure:2.7mmHg at 25°C
- Refractive Index:1.4450
- Boiling Point:157.8 °C at 760 mmHg
- Flash Point:52.2 °C
- PSA：17.07000
- Density:0.832 g/cm3
- LogP:1.93170
- Water Solubility.:Soluble in alcohol and slightly soluble in water(3087 mg/L @ 25°C (est.))
- XLogP3:1.7
- Hydrogen Bond Donor Count:0
- Hydrogen Bond Acceptor Count:1
- Rotatable Bond Count:3
- Exact Mass:112.088815002
- Heavy Atom Count:8
- Complexity:92.6
- Purity/Quality:
-
99% *data from raw suppliers
3-Hepten-2-one *data from reagent suppliers
Safty Information:
- Pictogram(s):
R10:Flammable.;
R36/37/38:Irritating to eyes, respiratory system and skin.;
- Hazard Codes:F,Xi
- Statements:
10-11-36/37/38
- Safety Statements:
16-26
- MSDS Files:
-
SDS file from LookChem
Useful:
- Canonical SMILES:CCCC=CC(=O)C
- Isomeric SMILES:CCC/C=C/C(=O)C
-
Description
3-Hepten-2-one is a kind of ketone derivative that can be used as a
favoring and fragrance agents. 3-Hepten-2-one belongs to the family
of Acryloyl Compounds. It has a powerful, green grassy and caraway
odor. It can be used to supply a green note to fruity compositions.
It has creamy flavor to be used as caraway, passion fruit and
pineapple flavors. This ketone can provide lingering rich after-
notes to dairy product such as custard, melted butter, creams and
cheers. It is also useful in fatty nut application such as Brazil
and pine nuts. It is also useful for the production of heptan-2-one.
-
Uses
It is used in most dairy flavors to add greater depth. This ketone will add lingering rich after-notes, to many processed dairy products such as custard, melted butter, creams and cheeses (Brie, Gorgonzola and blue cheeses). Also beneficial in fatty nut applications (brazil and pine nuts, cashews). It is also used to produce Heptan-2-one.
