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化驗
97%
形狀
liquid
折射率
n20/D 1.414 (lit.)
bp
160-165 °C (lit.)
密度
0.821 g/mL at 25 °C (lit.)
SMILES 字串
CC(C)CCCO
InChI
1S/C6H14O/c1-6(2)4-3-5-7/h6-7H,3-5H2,1-2H3
InChI 密鑰
PCWGTDULNUVNBN-UHFFFAOYSA-N
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Stefan Ivanović et al.
Molecules (Basel, Switzerland), 26(5) (2021-04-04)
Plum brandy (Slivovitz (en); Šljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance. In our study, the main volatiles and aroma compounds of 108 non-aged plum brandies originating
Olga Vyviurska et al.
Journal of food science and technology, 54(13), 4284-4301 (2017-12-01)
Nowadays, fingerprinting of food became one of the most perspective analytical tools to resolve a problem of food quality and authentication, especially in difficult cases like differentiation of fruit varieties. In this work, plum brandies distillated by the same technology
Rugang Zhu et al.
Food & function, 10(12), 8081-8093 (2019-11-19)
Pectin oligosaccharides (POSs) can not only be used as prebiotics to promote the growth of beneficial bacteria in the intestine but also can be used as natural food-borne antiglycation agents to inhibit the formation of advanced glycation end products (AGEs)
Shujuan Zhang et al.
Molecules (Basel, Switzerland), 20(12), 21609-21625 (2015-12-04)
Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct press after crushing, whole cluster
Ana C Vieira et al.
Food chemistry, 317, 126466-126466 (2020-03-03)
Despite the literature comprises numerous studies dealing with the analysis of wort and beer flavour-related compounds by HS-SPME followed by GC-MS quantification, no generalized consensus exists regarding the optimal conditions for the extraction procedure. The complex chemistry nature of these
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