Octan-2-ol

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pair of enantiomers

Resous ekstèn

idantifyan sou Freebase	/m/012_05n2
identifiant Microsoft Academic	2780309189
numéro ZVG	22280
identifiant PubChem (CID)	20083^[1]^[2]
identifiant DSSTOX d'un composé chimique	DTXCID607014
UniChem compound ID	351508^[3]
SPLASH	splash10-0002-9000000000-919afe7cd5319aded426 splash10-0229-9600000000-d24590ddce309619f58b splash10-0002-9000000000-1d1bfd93bdf2afa1ced5 splash10-0002-9000000000-73b8bb5854e96b9bc849
numéro NSC	14759
identifiant ChEMBL	CHEMBL510068^[4]
identifiant Nikkaji	J9.883C
InChIKey	SJWFXCIHNDVPSH-UHFFFAOYSA-N^[1]^[5]
identifiant Fiches internationales de sécurité chimique	1170
identifiant ChEBI	37869^[4]^[6] lien de concordance: équivalence exacte
identifiant DSSTOX	DTXSID0027014^[7]^[2]
numéro CosIng	40524^[8]
identifiant J-GLOBAL	200907047651957725
identifiant SureChEMBL	SCHEMBL23502^[9]^[2]
identifiant Unique Ingredient Identifier	66B0DD5E40^[10]^[2]
identifiant LIPID MAPS	LMFA05000620^[11]
identifiant ScienceDirect d'un sujet	medicine-and-dentistry/2-octanol
identifiant MassBank	MSBNK-Fac_Eng_Univ_Tokyo-JP000285 MSBNK-Fac_Eng_Univ_Tokyo-JP006108 MSBNK-Fac_Eng_Univ_Tokyo-JP006856 MSBNK-Fac_Eng_Univ_Tokyo-JP005687 MSBNK-Fac_Eng_Univ_Tokyo-JP005688
identifiant d'InfoCard ECHA	100.004.244^[12] 100.021.763^[13]
identifiant KNApSAcK	C00059457^[9]^[2]
numéro JECFA	289^[14]
numéro FL	02.022^[15]
identifiant ChemSpider	18920^[16]
JECFA database ID	493
numéro Beilstein	1719322^[17]
numéro CE	204-667-0^[10] 223-938-4
numéro Gmelin	131016
numéro CAS	123-96-6^[10]^[18]
identifiant Human Metabolome Database	HMDB0034261^[9]^[2]
RxNorm CUI	1362615^[10]
InChI	InChI=1S/C8H18O/c1-3-4-5-6-7-8(2)9/h8-9H,3-7H2,1-2H3^[1]
identifiant Hazardous Substances Data Bank	5601^[19]

se yon

groupe de stréréoisomères

sous-classe de

octanol

structure chimique

légende de média: struktura 2-oktanolu bez wskazania stereochemii cząsteczki, structure of 2-octanol with undefined stereochemistry

masse

130,136±0 unité de masse atomique unifiée^[20]

formule chimique

C₈H₁₈O^[1]

SMILES canonique

CCCCCCC(C)O^[1]

point de fusion

−32 Degre Sèlsiyis^[21]

point d'ébullition

179,88 Degre Sèlsiyis^[21]

pression: 101,325 kilopascal

trouvé dans le taxon

Mayi^[22]^[23]

rooibos^[24]

Daphne odora^[25]

jenjanm^[26]^[27]

Salvia dorisiana^[28]^[29]

olivier européen^[30]

Curcuma aromatica^[31]^[32]

Curcuma wenyujin^[31]

Capsicum annuum^[33]

Tomat^[34]

comprend

Kabòn

Oksijèn

idwojèn

catégorie Commons

Octan-2-ol

Referans

↑ ^1,0 ^1,1 ^1,2 ^1,3 et ^1,4 PubChem, 20 novanm 2016, angle, 20083, 2-OCTANOL
↑ ^2,0 ^2,1 ^2,2 ^2,3 ^2,4 et ^2,5 SJWFXCIHNDVPSH-UHFFFAOYSA-N, InChIKey
↑ UniChem
↑ ^4,0 et ^4,1 ChEMBL, 20 novanm 2016, angle, CHEMBL510068, CHEMBL510068
↑ ChEBI release 2020-09-01
↑ International Chemical Identifier, InChI=1S/C8H18O/c1-3-4-5-6-7-8(2)9/h8-9H,3-7H2,1-2H3
↑ Mapping file of InChIStrings, InChIKeys and DTXSIDs for the EPA CompTox Dashboard
↑ base de données CosIng, 28 desanm 2019, 40524, 2-OCTANOL, CAS no.: 123-96-6
↑ ^9,0 ^9,1 et ^9,2 inferred from InChIKey
↑ ^10,0 ^10,1 ^10,2 et ^10,3 Global Substance Registration System, 20 novanm 2016, angle, 2-octanol, 66B0DD5E40
↑ LIPID MAPS, http://www.lipidmaps.org/rest/compound/lm_id/LM/all/download, 30 jen 2018
↑ base de données InfoCard de l'ECHA, 27 desanm 2018, 100.004.244, Octan-2-ol, CAS no.: 123-96-6
↑ base de données InfoCard de l'ECHA, 29 desanm 2019, 100.021.763, (±)-octan-2-ol, CAS no.: 4128-31-8
↑ Evaluations of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 13 me 2021
↑ EFSA database, 23 janvye 2021, CAS no.: 123-96-6, 02.022
↑ ChemSpider, 20 novanm 2016, angle, 18920, Octan-2-ol
↑ ChEBI, 6 oktòb 2016, angle, octan-2-ol, 37869
↑ CAS Common Chemistry, 8 avril 2021, SJWFXCIHNDVPSH-UHFFFAOYSA-N, https://commonchemistry.cas.org/detail?cas_rn=123-96-6
↑ Hazardous Substances Data Bank, 10 me 2021, 28 oktòb 2019, 2-OCTANOL, 5601
↑ PubChem, 6 oktòb 2016, angle, 20083, 2-OCTANOL
↑ ^21,0 et ^21,1 Basic laboratory and industrial chemicals: A CRC quick reference handbook
↑ Volatiles of corn kernels and husks: possible corn ear worm attractants
↑ Volatile components of corn silk (Zea mays L.): possible Heliothis zea (Boddie) attractants
↑ Volatile components of Rooibos tea (Aspalathus linearis)
↑ Volatile components of zinchoge flower (Daphne odora Thunb.).
↑ Glycosidically bound aroma compounds in ginger (Zingiber officinale Roscoe)
↑ Identification of the Characteristic Odorants in Fresh Rhizomes of Ginger (Zingiber officinale Roscoe) Using Aroma Extract Dilution Analysis and Modified Multidimensional Gas Chromatography-Mass Spectroscopy
↑ The Essential Oil of Salvia dorisiana Standley
↑ Essential oil Salvia dorisiana
↑ Analysis of volatiles from callus cultures of olive Olea europaea
↑ ^31,0 et ^31,1 Solid-phase microextraction-gas chromatographic-mass spectrometric analysis of volatile compounds from Curcuma wenyujin Y.H. Chen et C. Ling
↑ Essential oil constituents from Japanese and Indian Curcuma aromatica rhizomes
↑ Influence of different drying technologies on the volatile components of chilli (<I>Capsicum annuum</I> L.) powder
↑ Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

[r4070cc6d-1] 1,0 ^1,1 ^1,2 ^1,3 et ^1,4 PubChem, 20 novanm 2016, angle, 20083, 2-OCTANOL

[r54f981c2-2] 2,0 ^2,1 ^2,2 ^2,3 ^2,4 et ^2,5 SJWFXCIHNDVPSH-UHFFFAOYSA-N, InChIKey

[rb4997d09-3] UniChem

[rd7f5de24-4] 4,0 et ^4,1 ChEMBL, 20 novanm 2016, angle, CHEMBL510068, CHEMBL510068

[rdb8780da-5] ChEBI release 2020-09-01

[r7b65774b-6] International Chemical Identifier, InChI=1S/C8H18O/c1-3-4-5-6-7-8(2)9/h8-9H,3-7H2,1-2H3

[r76075370-7] Mapping file of InChIStrings, InChIKeys and DTXSIDs for the EPA CompTox Dashboard

[rb5a348d7-8] se de données CosIng, 28 desanm 2019, 40524, 2-OCTANOL, CAS no.: 123-96-6

[r2758fec3-9] 9,0 ^9,1 et ^9,2 inferred from InChIKey

[rff8f294a-10] 10,0 ^10,1 ^10,2 et ^10,3 Global Substance Registration System, 20 novanm 2016, angle, 2-octanol, 66B0DD5E40

[ra82a98ef-11] LIPID MAPS, http://www.lipidmaps.org/rest/compound/lm_id/LM/all/download, 30 jen 2018

[r1a4e61d4-12] se de données InfoCard de l'ECHA, 27 desanm 2018, 100.004.244, Octan-2-ol, CAS no.: 123-96-6

[rc0cc5c0d-13] se de données InfoCard de l'ECHA, 29 desanm 2019, 100.021.763, (±)-octan-2-ol, CAS no.: 4128-31-8

[r1e9ea0d5-14] Evaluations of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 13 me 2021

[r83214a93-15] EFSA database, 23 janvye 2021, CAS no.: 123-96-6, 02.022

[r0ff963ab-16] ChemSpider, 20 novanm 2016, angle, 18920, Octan-2-ol

[r96152b16-17] ChEBI, 6 oktòb 2016, angle, octan-2-ol, 37869

[r26100f8e-18] CAS Common Chemistry, 8 avril 2021, SJWFXCIHNDVPSH-UHFFFAOYSA-N, https://commonchemistry.cas.org/detail?cas_rn=123-96-6

[rb0693c73-19] Hazardous Substances Data Bank, 10 me 2021, 28 oktòb 2019, 2-OCTANOL, 5601

[rb8755a8b-20] PubChem, 6 oktòb 2016, angle, 20083, 2-OCTANOL

[r594f7e63-21] 21,0 et ^21,1 Basic laboratory and industrial chemicals: A CRC quick reference handbook

[r9f0d4002-22] Volatiles of corn kernels and husks: possible corn ear worm attractants

[rf2f43356-23] Volatile components of corn silk (Zea mays L.): possible Heliothis zea (Boddie) attractants

[rdfca746d-24] Volatile components of Rooibos tea (Aspalathus linearis)

[r5a746146-25] Volatile components of zinchoge flower (Daphne odora Thunb.).

[r162150ac-26] Glycosidically bound aroma compounds in ginger (Zingiber officinale Roscoe)

[r925d4a3c-27] Identification of the Characteristic Odorants in Fresh Rhizomes of Ginger (Zingiber officinale Roscoe) Using Aroma Extract Dilution Analysis and Modified Multidimensional Gas Chromatography-Mass Spectroscopy

[r76470b6b-28] The Essential Oil of Salvia dorisiana Standley

[r58131e75-29] Essential oil Salvia dorisiana

[r2b82477a-30] Analysis of volatiles from callus cultures of olive Olea europaea

[ra97dc8e9-31] 31,0 et ^31,1 Solid-phase microextraction-gas chromatographic-mass spectrometric analysis of volatile compounds from Curcuma wenyujin Y.H. Chen et C. Ling

[r2e3767d6-32] Essential oil constituents from Japanese and Indian Curcuma aromatica rhizomes

[r03fc0345-33] Influence of different drying technologies on the volatile components of chilli (<I>Capsicum annuum</I> L.) powder

[raaff4f37-34] Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

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