3-Methylindole CAS 83-34-1 Purity >99.0% (HPLC) Factory High Quality

Short Description:

Chemical Name: 3-Methylindole 

CAS: 83-34-1

Purity: >99.0% (HPLC)

Appearance: White to Beige Crystalline Powder

High Quality, Commercial Production

E-Mail: alvin@ruifuchem.com


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Description:

Manufacturer Supply With High Quality, Commercial Production 
Chemical Name: 3-Methylindole CAS: 83-34-1

Chemical Properties:

Chemical Name 3-Methylindole
Synonyms Skatole; 3-Methyl-1H-Indole; beta-Methylindole; β-Methyl Indole
CAS Number 83-34-1
CAT Number RF-PI1510
Stock Status In Stock, Production Scale Up to Tons
Molecular Formula C9H9N
Molecular Weight 131.18
Solubility  Soluble in Water, Ether, Alcohols, Benzene, Acetone, Chloroform
Brand Ruifu Chemical

Specifications:

Item Specifications
Appearance White to Beige Crystalline Powder
1 H NMR Spectrum Consistent With Structure
Purity / Analysis Method >99.0% (HPLC)
Melting Point 93.0~96.0℃
Moisture (K.F) <0.50%
Single Impurity <0.50%
Total Impurities <1.00%
Solubility Test Pass (in Ethanol)
Test Standard Enterprise Standard
Usage Pharmaceutical Intermediates

Package & Storage:

Package: Bottle, Aluminium foil bag, 25kg/Cardboard Drum, or according to customer's requirement.

Storage Condition: Store in sealed containers at cool and dry place; Protect from light and moisture.

Advantages:

1

FAQ:

Application:

3-Methylindole (CAS: 83-34-1) has perfect fragrant value, often used as a fixative, but only used for the trace analysis of floral fragrance in comparison to large civet. It is also used to prepare large civet incense. A combination use with phenylacetic acid, cynomolone or giant ring ketone can get a fine natural animal fragrance. The ultimate trace analysis is used for grape, cheese, fruit, nuts and other fragrant flavor. It has an unpleasant odor, while there is a pleasant fragrance after an enough dilution, especially the smell of civet-based incense. It will be effective in the cheese, nuts, grapes and other products by adding only a small amount. It can acquire a fish flavor when adding to seafood essence. Used for organic synthesis reagents. Used as a biochemical reagent with an inhibiting effect on trypsin. There is a floral fragrance after macrodilution. It is used in cigarettes, perfume in the fragrance, fragrance agent and food spices. Used as a pharmaceutical intermediates; perfume fixative.

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