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Merck

W357405

Sigma-Aldrich

4-甲基壬酸

≥97%, FG

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About This Item

线性分子式:
CH3(CH2)4CH(CH3)CH2CH2CO2H
CAS号:
分子量:
172.26
FEMA號碼:
3574
EC號碼:
歐洲委員會號碼:
11925
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
8.062
NACRES:
NA.21

生物源

synthetic

品質等級

等級

FG
Halal
Kosher

法律遵循

EU Regulation 1334/2008 & 872/2012

化驗

≥97%

折射率

n20/D 1.4355 (lit.)

bp

292-293 °C (lit.)

密度

0.871 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

感官的

meaty

SMILES 字串

CCCCCC(C)CCC(O)=O

InChI

1S/C10H20O2/c1-3-4-5-6-9(2)7-8-10(11)12/h9H,3-8H2,1-2H3,(H,11,12)

InChI 密鑰

WQTZCQIRCYSUBQ-UHFFFAOYSA-N

象形圖

CorrosionExclamation mark

訊號詞

Danger

危險聲明

危險分類

Skin Corr. 1B - Skin Sens. 1

儲存類別代碼

8A - Combustible corrosive hazardous materials

水污染物質分類(WGK)

WGK 2

閃點(°F)

235.4 °F - closed cup

閃點(°C)

113 °C - closed cup

個人防護裝備

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter


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Rebecca Hollenbach et al.
Molecules (Basel, Switzerland), 25(17) (2020-08-23)
Glycolipids are a class of biodegradable surfactants less harmful to the environment than petrochemically derived surfactants. Here we discuss interfacial properties, foam stability, characterized in terms of transient foam height, gas volume fraction and bubble diameter as well as texture
Hardy Z Castada et al.
Rapid communications in mass spectrometry : RCM, 31(19), 1641-1650 (2017-07-29)
4-Methyloctanoic acid, 4-ethyloctanoic acid, 4-methylnonanoic acid, and 3-methylindole are primary contributors to the distinctive aroma and flavor of lamb meat. The reactions of H The chemical ionization of pure standards of 4-ethyloctanoic acid, 4-methyloctanoic acid, 4-ethylnonanoic acid, and 3-methylindole was
Dorothee Eibler et al.
Journal of chromatography. A, 1505, 87-95 (2017-05-24)
Short chain 4-alkyl-branched fatty acids are character impact compounds of the flavor of sheep and goat milk and meat. Due to their methyl or ethyl branches these volatile fatty acids are chiral, and both enantiomers are characterized by different aroma

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