2,2,6-Trimethylcyclohexanone - ≥96% , CAS No.2408-37-9

CAS: 2408-37-9 Cat. No.: T405118 分子式: C9H16O 分子量: 140.23 EC番号: 219-309-9 PubChem CID: 17000
注文可能
GRADE & PURITY ≥96%
Synonyms
1,3-Trimethyl-2-cyclohexanone | InChI=1/C9H16O/c1-7-5-4-6-9(2,3)8(7)10/h7H,4-6H2,1-3H | Cyclohexanone, 2,2,6-trimethyl- | Cyclohexanone,2,6-trimethyl- | EINECS 219-309-9 | T3944 | 2,2,6-TRIMETHYLCYCLOHEXANONE [FHFI] | AKOS015903247 | AS-44336 | HY-W077671
Storage
Store at 2-8°C
Shipped In
Wet ice
★
Size
USA
ドイツ (EU)*
Price
Qty
250mg
T405118-250mg
受注生産 · 8~12週間
$45.90
1g
T405118-1g
4 在庫あり
—
$114.90
5g
T405118-5g
1 在庫あり
—
$519.90
Enter a quantity for the sizes you want to add.
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Why this grade

≥96% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

🌡

Storage & shipping

Store at 2-8°C Ships Wet ice Check lot-specific COA for exact specifications.

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Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

📚

Literature proof

Cited in 5 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

概要

Maximum Absorption Wavelength:292(EtOH)nm

Product Application:

2,2,6-Trimethylcyclohexanone is used as a flavoring agent. It is also used to prepare terpene viz. beta-ionone.


Specifications

同義語
1,3-Trimethyl-2-cyclohexanone | InChI=1/C9H16O/c1-7-5-4-6-9(2,3)8(7)10/h7H,4-6H2,1-3H | Cyclohexanone, 2,2,6-trimethyl- | Cyclohexanone,2,6-trimethyl- | EINECS 219-309-9 | T3944 | 2,2,6-TRIMETHYLCYCLOHEXANONE [FHFI] | AKOS015903247 | AS-44336 | HY-W077671
仕様と純度
≥96%
保管条件
Store at 2-8°C
入荷
Wet ice
この製品は冷冷この冷このこの製品の運送が必要です。地上およびその他の経済サービスは利用できません。
純度
≥96%
名前と識別子
パブケム・シド508807566
カノニカル・スマイルCC1CCCC(C1=O)(C)C
IUPAC Name2,2,6-trimethylcyclohexan-1-one
InChIKeyZPVOLGVTNLDBFI-UHFFFAOYSA-N
INCHI1S/C9H16O/c1-7-5-4-6-9(2,3)8(7)10/h7H,4-6H2,1-3H3
異性体SMILES CC1CCCC(C1=O)(C)C
PubChem CID 17000
UN番号 1224
包装グループ III
分子量 140.23
Reaxy-Rn 1905593

Documentation

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

Download SDS →

✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

View datasheet →

🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassOrganic oxygen compounds
分類Organooxygen compounds
SubclassCarbonyl compounds
Intermediate Tree Nodes Ketones
Direct ParentCyclic ketones
Alternative Parents Organic oxides  Hydrocarbon derivatives  
Molecular FrameworkAliphatic homomonocyclic compounds
Substituents Cyclic ketone - Organic oxide - Hydrocarbon derivative - Aliphatic homomonocyclic compound
説明This compound belongs to the class of organic compounds known as cyclic ketones. These are organic compounds containing a ketone that is conjugated to a cyclic moiety.
External Descriptors Not available
3 D構造
インタラクティブ化学構造モデル





証明書(CoA、COO、BSE/TSEと分析図)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

15 results found

Lot NumberCertificate Type日付商品
C2617101Certificate of AnalysisNov 26, 2025 T405118
G2627080Certificate of AnalysisNov 26, 2025 T405118
L2510586Certificate of AnalysisNov 26, 2025 T405118
L2510587Certificate of AnalysisNov 26, 2025 T405118
L2510593Certificate of AnalysisNov 26, 2025 T405118
D2528002Certificate of AnalysisJan 30, 2024 T405118
H2413118Certificate of AnalysisJan 30, 2024 T405118
H2413119Certificate of AnalysisJan 30, 2024 T405118
H2413120Certificate of AnalysisJan 30, 2024 T405118
B2426519Certificate of AnalysisJan 17, 2024 T405118
B2426520Certificate of AnalysisJan 17, 2024 T405118
B2426521Certificate of AnalysisJan 17, 2024 T405118
B2426522Certificate of AnalysisJan 17, 2024 T405118
B2426523Certificate of AnalysisJan 17, 2024 T405118
B2426524Certificate of AnalysisJan 17, 2024 T405118

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化学的性質と物理的性質
溶解度Slightly miscible with water.
屈折率1.45
引火点(°C)51 °C
沸点(°C)178 °C
分子量140.220 g/mol
XLogP32.400
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count1
Rotatable Bond Count0
Exact Mass140.12 Da
Monoisotopic Mass140.12 Da
Topological Polar Surface Area17.100 Ų
Heavy Atom Count10
Formal Charge0
Complexity147.000
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count1
Defined Bond Stereocenter Count0
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds0
Covalently-Bonded Unit Count1
Citations of This Product
参考文献
1. Qincao Chen, Penghui Yu, Ziyi Li, Yuhang Wang, Yafang Liu, Yin Zhu, Haihui Fu.  (2023)  Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea.  Foods,  12  (19): (3702).  [PMID:37835355] [10.3390/foods12193702]
2. Zixin Ni, Yiqin Chen, Hongjing Pan, Jiayi Chen, Wangjing Wu, Danqiu Li, Jiaying Yang, Zi Wang, Jiaxin Wu, Yuefei Wang, Jihong Zhou.  (2026)  Valorization of tea stems: Dynamic changes in volatile and non-volatile components via Tencha processing.  FOOD CHEMISTRY,      [PMID:41558320] [10.1016/j.foodchem.2026.148008]
3. Zixin Ni, Yiqin Chen, Hongjing Pan, Jiayi Chen, Wangjing Wu, Danqiu Li, Jiaying Yang, Zi Wang, Jiaxin Wu, Yuefei Wang, Jihong Zhou.  (2026)  Volatile Profile and Aroma Development in Steamed Green Tea Flakes Using the Tencha Processing Procedure.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2026.119079]
4. Chengzhe Zhou, Jiaxin Fang, Shuaibo Shao, Cheng Zhang, Caiyun Tian, Zhengdong Zhang, Anru Zheng, Yuting Li, Siwei Deng, Changlian Wu, Shengjing Wen, Nadang Long, Zhong Wang, Yuqiong Guo.  (2026)  Decoding volatile compound-aroma attribute correlations in representative Oolong Teas of Fujian: An integrated objective quantification and GC–MS profiling method.  FOOD CHEMISTRY,      [PMID:41698277] [10.1016/j.foodchem.2026.148424]
5. Yuan Lu, Zhibin Liu, Weiying Su, Daoliang Wang, Wangxin Liu, Li Ni.  (2026)  Carotenoid degradation and derived volatile formation during long-term tea aging.  FOOD RESEARCH INTERNATIONAL,      [PMID:] [10.1016/j.foodres.2026.120305]
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