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Send Inquiry3-Octanol
MOQ : 1 Kilograms
3-Octanol Specification
- Usage
- It is used in the food industry as a flavouring agent as it contributes to the flavour of roast beef. 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.
- Molecular Formula
- C8H18O
- Appearance
- Clear colorless liquid.
- Molecular Weight
- 130.23 Grams (g)
- Purity
- 95%
3-Octanol Trade Information
- Minimum Order Quantity
- 1 Kilograms
- Payment Terms
- Cash in Advance (CID), Cash Advance (CA)
- Supply Ability
- 500 Kilograms Per Month
- Delivery Time
- 3-4 Week
- Sample Available
- Yes
- Sample Policy
- Sample costs shipping and taxes has to be paid by the buyer
- Main Export Market(s)
- Western Europe, Australia, Middle East, Central America, South America, Asia, Eastern Europe, North America, Africa
- Main Domestic Market
- All India
About 3-Octanol
3-Octanolgrade analytical standardvapor density ~4.5 (vs air)vapor pressure ~1 mmHg ( 20 C)assay 98.5% (GC)form neatshelf life limited shelf life, expiry date on the labelapplication(s) HPLC: suitablegas chromatography (GC): suitableimpurities 0.5% waterrefractive index n20/D1.426(lit.)n20/D1.426-1.428bp 174-176C(lit.)density 0.818g/mLat 25C(lit.)format neatFAQs of 3-Octanol:
Q: What is the molecular formula of 3-Octanol?
A: The molecular formula of 3-Octanol is C8H18O.Q: What is the molecular weight of 3-Octanol?
A: The molecular weight of 3-Octanol is 130.23 grams (g).Q: What is the appearance of 3-Octanol?
A: 3-Octanol appears as a clear, colorless liquid.Q: What is the purity of 3-Octanol?
A: The purity of 3-Octanol is 95%.Q: In which industry is 3-Octanol used?
A: 3-Octanol is used in the food industry as a flavoring agent, contributing to the flavor of roast beef.Q: What organism is known to biochemically produce 3-Octanol?
A: 3-Octanol is biochemically produced by the Antrodia camphorata fungus.Q: Is 3-Octanol a chiral compound?
A: Yes, 3-Octanol is a chiral compound, with each isomer yielding a different flavor.
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