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4430-31-3

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4430-31-3 Usage

Chemical Properties

Octahydrocoumarin has a sharp, fatty, fruity odor and a characteristic, pungent, fatty taste.

Flammability and Explosibility

Nonflammable

Safety Profile

Moderately toxic by ingestion andskin contact. A skin irritant. When heated todecomposition it emits acrid smoke and irritating fumes.

Check Digit Verification of cas no

The CAS Registry Mumber 4430-31-3 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 4,4,3 and 0 respectively; the second part has 2 digits, 3 and 1 respectively.
Calculate Digit Verification of CAS Registry Number 4430-31:
(6*4)+(5*4)+(4*3)+(3*0)+(2*3)+(1*1)=63
63 % 10 = 3
So 4430-31-3 is a valid CAS Registry Number.
InChI:InChI=1/C9H14O2/c10-9-6-5-7-3-1-2-4-8(7)11-9/h7-8H,1-6H2

4430-31-3SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 18, 2017

Revision Date: Aug 18, 2017

1.Identification

1.1 GHS Product identifier

Product name 3,4,4a,5,6,7,8,8a-octahydrochromen-2-one

1.2 Other means of identification

Product number -
Other names FEMA No. 3791

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only. Food additives -> Flavoring Agents
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:4430-31-3 SDS

4430-31-3Relevant articles and documents

Photo-induced radical borylation of hemiacetals via C–C bond cleavage

Liu, Qianyi,Zhang, Jianning,Zhang, Lei,Mo, Fanyang

supporting information, (2021/01/05)

In this study, we reported a photo-induced radical borylation of hemiacetal derivatives via C–C bond cleavage. This transformation can be realized under mild conditions with simple reaction settings and irradiation of visible light. A series of substrates, including both cyclic and linear hemiacetal derivatives, were effectively transformed to the borylation product in moderate to good yields. Finally, the mechanism was studied in detail by DFT calculations, suggesting insight of the radical borylation process.

Two Types of Cross-Coupling Reactions between Electron-Rich and Electron-Deficient Alkenes Assisted by Nucleophilic Addition Using an Organic Photoredox Catalyst

Tanaka, Yosuke,Kubosaki, Suzuka,Osaka, Kazuyuki,Yamawaki, Mugen,Morita, Toshio,Yoshimi, Yasuharu

, p. 13625 - 13635 (2018/09/25)

Two types of photoreactions between electronically differentiated donor and acceptor alkenes assisted by nucleophilic addition using an organic photoredox catalyst efficiently afforded 1:1 or 2:1 cross-coupling adducts. A variety of alkenes and alcohols were employed in the photoreaction. Control of the reaction pathway (i.e., the formation of the 1:1 or 2:1 adduct) was achieved by varying the concentration of the alcohol used. Detailed mechanistic studies suggested that the organic photoredox catalyst acts as an effective electron mediator to promote the formation of the cross-coupling adducts.

Hydrogenation of coumarin to octahydrocoumarin over a Ru/C catalyst

Bílková, Dana,Jansa, Petr,Paterová, Iva,?erveny, Libor

, p. 957 - 960 (2015/07/01)

The production of octahydrocoumarin, which can serve as a replacement for toxic coumarin, was investigated using 5% Ru on active carbon (Ru/C) as the catalyst for the hydrogenation of coumarin. The hydrogenation was studied by optimizing the reaction conditions (pressure, solvent and coumarin concentration). The activity and selectivity of the Ru/C catalyst were compared for different solvents. The mechanism of coumarin hydrogenation was deduced. The formation of side products was explained. The optimal hydrogenation reaction conditions were: 130 °C, 10 MPa, 60 wt% coumarin in methanol, and 0.5 wt% (based on coumarin) of Ru/C catalyst. At the complete conversion of coumarin, the selectivity to the desired product was 90%.

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