Valerophenone
Valerophenone CAS 1009-14-9 product information:
| Product Name: | Valerophenone |
| Synonyms: | MFCD00009480;Pentanophenone;Butyl Phenyl Ketone;EINECS 213-767-3;Valerophenone;1-Phenylpentan-1-one |
| CAS NO: | 1009-14-9 |
| EINECS: | 213-767-3 |
| Molecular Formula: | C11H14O |
| Molecular Weight: | 162.23 |
| Melting Point: | -9 °C |
| Boiling point: | 244-245 °C (lit.) |
| Density: | 0.975 g/mL at 20 °C (lit.) |
| Storage: | Sealed in dry,Room Temperature |
| Solubility: | Insoluble in water. |
| Stability: | Stable. Flammable. Incompatible with strong oxidizing agents, acids, bases, plastics. |
| Appearance: | colorless liquid |
| Applications: | Valerophenone is an aromatic ketone that is often used as a tool in the study of various photochemical processes. Valerophenone is also an inhibitor of the enzyme carbonyl reductase. |
valerophenone uses
Valerophenone is an aromatic ketone that is often used as a tool in the study of various photochemical processes. It is used as intermediates of liquid crystals. It is also an inhibitor of the enzyme carbonyl reductase.
1-Phenyl-1-pentanone, also known as butyl phenyl ketone or pentanophenone, belongs to the class of organic compounds known as alkyl-phenylketones. These are aromatic compounds containing a ketone substituted by one alkyl group, and a phenyl group. 1-Phenyl-1-pentanone is a balsam and valerian tasting compound. 1-Phenyl-1-pentanone has been detected, but not quantified in, a few different foods, such as celery stalks (Apium graveolens var. dulce), green vegetables, and wild celeries (Apium graveolens). This could make 1-phenyl-1-pentanone a potential biomarker for the consumption of these foods.
valerophenone balanced combustion equation
C11H14O + 14O2 → 11CO2 + 7H2O
valerophenone synthesis
Valerophenone is prepared from benzene and valeryl chloride by friedel-crafts reaction or from methyl benzoate by the Grignard reaction.
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