Moligand™, 10 mM in DMSO Moligand™ for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Store at -80°C Ships Dry ice packs + Cold packs Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 7 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
2-Heptanol is one of the chemical compounds identified in turmeric and turmeric rhizome essential oil. 2-Heptanol can speed up amino acid metabolism and slow down membrane transport, exhibiting antibacterial activity. The rhizome essential oil has good antibacterial and antioxidant properties .
| Isomeri SMILES | CCCCCC(C)O |
|---|---|
| WGK Germania | 3 |
| RTECS | MJ2975000 |
| Numero UN | 1993 |
| Gruppo di imballaggio | I |
| Peso molecolare | 116.2 |
| Beilstein | 1719088 |
| Reaxy-Rn | 1719088 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1719088&ln= |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →| Indice di rifrazione | 1.42 |
|---|---|
| Punto di infiammabilità (°F) | 140 °F |
| Punto di infiammabilità (°C) | 60 °C |
| Punto di ebollizione (°C) | 160-162°C |
| 1. Xiao Jia, Pei Yu, Qi An, Jingnan Ren, Gang Fan, Zelan Wei, Xixiang Li, Siyi Pan. (2023) Identification of glucosinolates and volatile odor compounds in microwaved radish (Raphanus sativus L.) seeds and the corresponding oils by UPLC-IMS-QTOF-MS and GC × GC-qMS analysis. FOOD RESEARCH INTERNATIONAL, [PMID:37254321] [10.1016/j.foodres.2023.112873] |
| 2. Yiqi Zhang, Xuting Ma, Zhiyuan Dai. (2019) Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna (Thunnus albacores). JOURNAL OF FOOD PROCESSING AND PRESERVATION, 43 (10): (e14111). [PMID:] [10.1111/jfpp.14111] |
| 3. Ye-Yu Wu, Cheng-Xiong Yang, Xiu-Ping Yan. (2015) An in situ growth approach to the fabrication of zeolite imidazolate framework-90 bonded capillary column for gas chromatography separation. ANALYST, 140 (9): (3107-3112). [PMID:25742491] [10.1039/C5AN00077G] |
| 4. Yajian Wu, Runhu Xin, Miao Liang, Wei Guan, Rui Wang, Zhiwei Miao, Yuping Liu. (2024) Characterization of the key odorants in Amomum tsao-ko cobs by sensory directed flavor analysis. MICROCHEMICAL JOURNAL, [PMID:] [10.1016/j.microc.2024.111034] |
| 5. Jian Ouyang, Ronggang Jiang, Huimin An, Xingchang Ou, Jing Wang, He Xie, Wenjie Fu, Jing Zhang, Hongyu Chen, Qi Liu, Juan Li, Haitao Wen, Ligui Xiong, Jian-an Huang, Zhonghua Liu. (2025) Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea. Food Chemistry-X, [PMID:39995401] [10.1016/j.fochx.2025.102253] |
| 6. Xun Fu, Qingyu Nie, Xiang Li, Penghao Tan, Tingting Feng, Chunmei Xiong, Wenling Zhang, Yan Zhang, Sujin Li, Lixin Zhang. (2026) Screening of Non-Saccharomyces for Citrus reticulata cv. ‘Dahongpao’ Fruit Wine and Volatile Organic Compounds Analyzed by Gas Chromatography–Ion Mobility Spectrometry. Fermentation-Basel, 12 (2): (102). [PMID:] [10.3390/fermentation12020102] |
| 7. Nian Cao, Yubo Yang, Xiaoling Xiong, Bohan Zhang, Ping Xiang, Fan Yang. (2026) Dynamic sensory mapping: how sip volume shapes sensory perception and drinking comfort of Jiangxiangxing Baijiu. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, [PMID:] [10.1080/10942912.2026.2618833] |
Our grade selection guide covers purity, stabilizer status, and application suitability for all variants in our catalog.
View Moligand™ grade guide →