推荐产品
生物源
synthetic
法律遵循
FDA 21 CFR 117
化驗
≥97%
折射率
n20/D 1.553 (lit.)
bp
143 °C/50 mmHg (lit.)
密度
1.117 g/mL at 20 °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
anise
SMILES 字串
[H]C(=O)c1cccc(OC)c1
InChI
1S/C8H8O2/c1-10-8-4-2-3-7(5-8)6-9/h2-6H,1H3
InChI 密鑰
WMPDAIZRQDCGFH-UHFFFAOYSA-N
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一般說明
m-Anisaldehyde is a flavoring food additive.
訊號詞
Warning
危險聲明
危險分類
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
10 - Combustible liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
235.4 °F - closed cup
閃點（°C）
113 °C - closed cup
個人防護裝備
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Structural and spectroscopic (UV-Vis, IR, Raman, and NMR) characteristics of anisaldehydes that are flavoring food additives: A density functional study in comparison with experiments.
Altun A, et al
Journal of Molecular Structure, 1128, 590-605 (2017)
Chao-Bin Xue et al.
Bioorganic & medicinal chemistry, 15(5), 2006-2015 (2007-01-30)
Phenoloxidase (PO), also known as tyrosinase, is a key enzyme in insect development, responsible for catalyzing the hydroxylation of tyrosine into o-diphenols and the oxidation of o-diphenols into o-quinones. Inhibition of PO may provide a basis for novel environmentally friendly
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