3-甲基-2-环己烯-1-酮，CAS 登记号 1193-18-6，由济南圣和化工有限公司现货供应，可提供纯度 按批次COA提供(不公开发布) 的规格，下游主要用于有机化学品。支持样品与小批量试用，批量价格请联系我们获取，验收以批次 COA 为准。
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3-Methyl-2-cyclohexen-1-one · CAS 1193-18-6 · C7H10O. UNII 786Y352V9X. Boiling Point: 199-200 °C; Melting Point: -21 °C; Density: 0.967-0.972.
| CAS Registry Number | 1193-18-6 |
|---|---|
| PubChem CID | 14511 |
| Molecular formula | C7H10O |
| IUPAC name | 3-methylcyclohex-2-en-1-one |
| UNII (FDA) | 786Y352V9X |
| FEMA number | 3360 |
| JECFA number | 1107 |
| Molecular Weight | 110.15 |
|---|---|
| XLogP3 | 0.8 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 1 |
| Rotatable Bond Count | 0 |
| Exact Mass | 110.073164938 |
| Monoisotopic Mass | 110.073164938 |
| Topological Polar Surface Area | 17.1 |
| Heavy Atom Count | 8 |
| Formal Charge | 0 |
| Boiling Point | 199-200 °C |
|---|---|
| Melting Point | -21 °C |
| Density | 0.967-0.972 |
| Refractive Index | 1.490-1.498 |
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Savory No safety concern at current levels of intake when used as a flavouring agent |
|---|---|
| GHS notification summary | 83.7% (236 / 282) |
| GHS notification summary | 83.7% (236 / 282) |
|---|---|
| Reported hazard statements | H302 (16.3%) |
This chemical does not meet GHS hazard criteria for 83.7% (236 of 282) of all reports.
H302 (16.3%): Harmful if swallowed [Warning Acute toxicity, oral]
3-METHYL-2-CYCLOHEXEN-1-ONE; 1193-18-6; 3-Methylcyclohex-2-en-1-one; 3-Methyl-2-cyclohexenone; Seudenone; 2-Cyclohexen-1-one, 3-methyl-; FEMA No. 3360; DTXSID8035186; NSC-43632; 786Y352V9X; DTXCID6015186; MCH CPD; RefChem:94730; 214-769-7; Methylcyclohexenone; MFCD00001581
CAS 1193-18-6; molecular formula C7H10O; molecular weight — g/mol.
3-METHYL-2-CYCLOHEXEN-1-ONE, 1193-18-6, 3-Methylcyclohex-2-en-1-one, 3-Methyl-2-cyclohexenone, Seudenone, 2-Cyclohexen-1-one, 3-methyl-.
Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.
83.7% of GHS notifications report no hazard classification (236 of 282).
Boiling Point: 199-200 °C; Melting Point: -21 °C; Density: 0.967-0.972; Refractive Index: 1.490-1.498.
Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.