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 27 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
Sulcatone is an endogenous metabolite .
| Isómeros SMILES | CC(=CCCC(=O)C)C |
|---|---|
| WGK Alemania | 1 |
| RTECS | MJ9700000 |
| Número ONU | 1224 |
| Peso molecular | 126.2 |
| Beilstein | 1741705 |
| Reaxy-Rn | 1741705 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1741705&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 →| Índice de refracción | 1.439 |
|---|---|
| Punto de inflamación (°C) | 56 °C |
| Punto de ebullición (°C) | 73 °C/18 mmHg (lit.) |
| Punto de fusión (°C) | -67°C |
| 1. Mingming Zhang, Meiqin Li, Fang Wang, Jianxin Chen, Yifan Li, Gensheng Chen, Yuwan Wang, Zhihui Feng, Junfeng Yin. (2025) Effect of hydrogen carbonate in brewing water on the aroma of tea infusions. Food Chemistry-X, [PMID:40698371] [10.1016/j.fochx.2025.102758] |
| 2. Suxing Tuo, Can Liu, Cheng Wang, Bo Kong, Hongbin Lu, Kejun Zhong, Yuqiao Li, Wenjie Liu, Jianna Yu. (2023) Evaluation of Fourier deconvolution ion mobility spectrometer as high-performance gas chromatography detector for the analysis of plant extract flavors. JOURNAL OF CHROMATOGRAPHY A, [PMID:38070304] [10.1016/j.chroma.2023.464560] |
| 3. Meiqin Li, Zhihui Feng, Fang Wang, Jianxin Chen, Jie Fan, Jieqiong Wang, Zhengquan Liu, Junfeng Yin. (2023) Effects of brewing water on the volatile composition of tea infusions. FOOD CHEMISTRY, [PMID:37516052] [10.1016/j.foodchem.2023.136971] |
| 4. Yue Liu, Dianlong Ge, Jijuan Zhou, Yajing Chu, Xiangxue Zheng, Li Ke, Pan Li, Yan Lu, Xue Zou, Lei Xia, Yawei Liu, Chaoqun Huang, Chengyin Shen, Yannan Chu. (2023) HS–SPME–GC–MS Untargeted Analysis of Normal Rat Organs Ex Vivo: Differential VOC Discrimination and Fingerprint VOC Identification. ANALYTICAL CHEMISTRY, [PMID:37392185] [10.1021/acs.analchem.3c01546] |
| 5. Chao Wang, Wazhen Xu, Yuqi Yuan, Yuke Zhai, Tengfei Hu, Jianan Huang, Zhonghua Liu, Qin Li. (2022) Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach. Food Chemistry-X, [PMID:36845510] [10.1016/j.fochx.2022.100551] |
| 6. Youyou Yang, Jing Li, Jiangtao Xing, Weihai Xing, Chaohua Tang, Zhenghua Rao, Junmin Zhang. (2022) Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS. Foods, 11 (24): (3997). [PMID:36553738] [10.3390/foods11243997] |
| 7. Jing Wang, Mengru Li, Hui Wang, Wenjing Huang, Fang Li, Lili Wang, Chi-Tang Ho, Yanyan Zhang, Liang Zhang, Xiaoting Zhai, Xiaochun Wan. (2022) Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:35973132] [10.1021/acs.jafc.2c02249] |
| 8. Feng Zhihui, Li Ming, Li Yifan, Yin Junfeng, Wan Xiaochun, Yang Xiaogen. (2022) Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 248 (5): (1299-1309). [PMID:] [10.1007/s00217-022-03967-3] |
| 9. Chao Wang, Juan Li, Ya Zhang, Zhongrong He, Yin Zhang, Xingmin Zhang, Zhuoyue Guo, Jianan Huang, Zhonghua Liu. (2021) Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea. FOOD CHEMISTRY, [PMID:34799127] [10.1016/j.foodchem.2021.131546] |
| 10. Chao Wang, Zhongrong He, Chenxia Zhang, Liping Du, Dongguang Xiao, Yongquan Xu. (2020) Sensory and instrumental analysis-guided exploration of odor-active compounds recovery with oil during the water-boiling extraction of Pu-erh tea. FOOD RESEARCH INTERNATIONAL, [PMID:32517926] [10.1016/j.foodres.2020.109243] |
| 11. Zhihui Feng, Ming Li, Yifan Li, Xiaochun Wan, Xiaogen Yang. (2019) Characterization of the orchid-like aroma contributors in selected premium tea leaves. FOOD RESEARCH INTERNATIONAL, [PMID:32036905] [10.1016/j.foodres.2019.108841] |
| 12. Liang Dong, Yingmin Hou, Feng Li, Yongzhe Piao, Xiao Zhang, Xiaoyu Zhang, Cheng Li, Changxin Zhao. (2014) Characterization of volatile aroma compounds in different brewing barley cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 95 (5): (915-921). [PMID:24862930] [10.1002/jsfa.6759] |
| 13. Yimeng Ren, Longzhu Zhou, Chaohua Tang, Jing Li, Yujie Shi, Qingyu Zhao, Junmin Zhang, Yueyu Bai. (2025) Characterization of lipid distribution and volatile profile in high-marbling beef of Jiaxian Red cattle. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2025.107374] |
| 14. Yujiao Cheng, Leng Han, Linzi Shao, Hua Wang, Zheng Guo, Guijie Li. (2024) Comparative investigation on the aroma profiles of edible citrus flowers in the main organs and different developmental stages. Food Chemistry-X, [PMID:39022788] [10.1016/j.fochx.2024.101568] |
| 15. 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] |
| 16. Xiaoming Zeng, Hao He, Liejiang Yuan, Haizhi Wu, Cong Zhou. (2024) Determination of 24 Trace Aromatic Substances in Rosemary Hydrosol by Dispersed Liquid–Liquid Microextraction–Gas Chromatography. Processes, 12 (3): (498). [PMID:] [10.3390/pr12030498] |
| 17. Yimeng Ren, Longzhu Zhou, Yujie Shi, Yanan Yu, Weihai Xing, Qingyu Zhao, Junmin Zhang, Yueyu Bai, Jing Li, Chaohua Tang. (2024) Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef. Heliyon, [PMID:39253161] [10.1016/j.heliyon.2024.e36382] |
| 18. Tianyu Dong, Zilong Tian, Shuwei Wang, Jie Sun, Haitao Chen, Shuqi Wang, Baoguo Sun. (2024) Identification of key off-flavor compounds during storage of fried pepper (Zanthoxylum bungeanum Maxim.) oils by sensory-directed flavor analysis and partial least squares regression (PLSR). JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2024.106268] |
| 19. Xuexue Zheng, He Xie, Wenjie Fu, Chao Wang, Tengfei Hu, Xingchang Ou, Jian'an Huang, Zhonghua Liu, Qin Li. (2025) Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis. Current Research in Food Science, [PMID:40061875] [10.1016/j.crfs.2025.101004] |
| 20. Dehao Meng, Dongbo Zhao, Zhichao Zhao, Xiaoxue Wang, Yi Wu, Yonghui Li, Zhaolin Lv, Qilin Zhong. (2025) Revealing key aroma compounds and the potential metabolic pathways in sea buckthorn berries. FOOD CHEMISTRY, [PMID:39986073] [10.1016/j.foodchem.2025.143430] |
| 21. Yuanyuan Huang, Yu Sun, Arshad Mehmood, Tingting Lu, Xiumin Chen. (2024) Unraveling the temporal changes of Maillard reaction products and aroma profile in coffee leaves during hot-air drying. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2024.106055] |
| 22. Xu-Hui Huang, Yu-Ying Zhang, Ming Zhu, Da-Yong Zhou, Ming Du, Bei-Wei Zhu, Xiu-Ping Dong, Ian Fisk, Lei Qin. (2020) The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup. Food & Function, 12 (4): (1626-1638). [PMID:33476357] [10.1039/D0FO02615H] |
| 23. Jirui Kun, Zhengfei Luo, Menghan Gong, Qing Meng, Yingjuan Chen, Lianyu Yuan, Yiwei Weng, Jin Sun, Hongwei Dai, Huarong Tong. (2025) Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach. Food Chemistry-X, [PMID:40486064] [10.1016/j.fochx.2025.102538] |
| 24. Guohe Chen, Wanling Xiao, Zhichao Lin, Mengzhen Xia, Yajie Xue, Jing Zhang, Sudu Bao, Junye Zhu, He Xie, Jianan Huang, Zhonghua Liu, Chao Wang. (2025) Unraveling the mysterious jujube-like aroma in Pu-erh tea: Decoding the material basis for distinctive aroma formation. FOOD RESEARCH INTERNATIONAL, [PMID:40467208] [10.1016/j.foodres.2025.116620] |
| 25. Tianyu Dong, Shuwei Wang, Panpan Wu, Jie Sun, Haitao Chen, Shuqi Wang. (2026) Unraveling the influence of storage condition on off-flavor generation in fried pepper (Zanthoxylum bungeanum Maxim.) oil during storage through molecular sensory science and simulation experiment. FOOD CHEMISTRY, [PMID:41707273] [10.1016/j.foodchem.2026.148415] |
| 26. Hongyu Chen, Ronggang Jiang, Huimin An, Hao Xu, Xingchang Ou, Kuofei Wang, Yuan Chen, Youcang Jiang, Shi Li, Jianan Huang, Zhonghua Liu. (2026) Characterization of key odor-active volatiles in jasmine green tea by sensomics and chemometrics. Food Chemistry-X, [PMID:41799623] [10.1016/j.fochx.2026.103695] |
| 27. Xiuqing Zheng, Jianna Yu, Mengting Huang, Jiaxu Liu, Jiaxing Li, Peixuan Huang, Lu Cheng, Binwang Yang, Haoran Huang, Zhuyue Peng, Wenjie Liu. (2026) Fourier Deconvolution Multiplexing Boosts Ion Throughput in Pinhole-Interfaced GC-IMS/MS for Synchronous Peak Identification. ANALYTICAL CHEMISTRY, [PMID:] [10.1021/acs.analchem.6c00104] |
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