“3-Methyl-3-octanol”的意思、由来-开放百科全书

词条

3-Methyl-3-octanol

释义

References

{{chembox
| Verifiedfields = changed
| verifiedrevid = 477219531
| Reference = ^[1]
| ImageFile = 3-Methyl-3-octanol.png
| IUPACName = 3-Methyloctan-3-ol
| OtherNames = Amylethylmethylcarbinol
2-Ethyl-2-heptanol
3-Methyloctan-3-ol
|Section1={{Chembox Identifiers
| InChI = 1S/C9H20O/c1-4-6-7-8-9(3,10)5-2/h10H,4-8H2,1-3H3
| InChIKey = JEWXYDDSLPIBBO-UHFFFAOYSA-N
| InChI1 = 1/C9H20O/c1-4-6-7-8-9(3,10)5-2/h10H,4-8H2,1-3H3
| InChIKey1 = JEWXYDDSLPIBBO-UHFFFAOYAT
| SMILES1 = OC(CC)(CCCCC)C
| CASNo_Ref = {{cascite|changed|??}}
| CASNo = 5340-36-3
| PubChem = 21432
| StdInChI_Ref = {{stdinchicite|correct|chemspider}}
| StdInChI = 1S/C9H20O/c1-4-6-7-8-9(3,10)5-2/h10H,4-8H2,1-3H3
| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}}
| StdInChIKey = JEWXYDDSLPIBBO-UHFFFAOYSA-N
| SMILES = CCCCCC(C)(CC)O
| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}
| ChemSpiderID = 20143
}}
|Section2={{Chembox Properties
| Formula = C₉H₂₀O
| MolarMass = 144.2545 g/mol
| Appearance =
| Density = 0.822 g/mL
| MeltingPt =
| BoilingPtC = 127
| Properties_ref = ^[2]
| Solubility =
|Section3={{Chembox Hazards
| MainHazards =
| FlashPtC = 73
| AutoignitionPtC =
}}

3-Methyl-3-octanol (systematically named 3-methyloctan-3-ol) is an organic compound with the chemical formula CH₃(CH₂)₄C(CH₃)(CH₂CH₃)OH (also written as {{Chem|C|9|H|20|O}}). This simple tertiary alcohol is a clear colourless liquid under standard conditions, and is tasteless.

It is used in the food industry as a flavouring agent as it contributes to the flavour of roast beef.^[3] It is known to be biochemically produced by the Antrodia camphorata fungus. 3-Methyl-3-octanol is a chiral compound, with each isomer yielding a different flavour.

References

1. ^[https://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=21432&loc=ec_rcs Methyl n-amyl ketone], PubChem Database (NCBI/NIH)
2. ^3-Methyl-3-Octanol, Sigma-Aldrich
3. ^{{cite journal|last=Hsu|first=Chen-Ming|author2=Peterson, Robert J.|author3= Jin, Qi Zhang|author4= Ho, Chi-Tang|author5= Chang, Stephen S.|title=Characterization of new volatile compounds in the neutral fraction of roasted beef flavor|journal=Journal of Food Science|date=1 November 1982|volume=47|issue=6|pages=2068–2069|doi=10.1111/j.1365-2621.1982.tb12950.x}}

2 : Alkanols|Tertiary alcohols

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