추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Agency
meets purity specifications of JECFA
규정 준수
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515
분석
≥98%
refractive index
n20/D 1.494 (lit.)
bp
247-248 °C (lit.)
density
1.01 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
감각 수용성의
ethereal; fruity
SMILES string
CCOC(=O)CCc1ccccc1
InChI
1S/C11H14O2/c1-2-13-11(12)9-8-10-6-4-3-5-7-10/h3-7H,2,8-9H2,1H3
InChI key
JAGZUIGGHGTFHO-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
Ethyl 3-phenylpropionate is a volatile flavor compound that is reported to occur in muskmelon and red fermented soybean curds.
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
Flash Point (°F)
226.4 °F - closed cup
Flash Point (°C)
108 °C - closed cup
개인 보호 장비
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O.
Journal of Agricultural and Food Chemistry, 49(12), 5929-5933 (2001)
The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients.
Food And Chemical Toxicology, 42(2), 157-185 (2004)
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic
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고객지원팀으로 연락바랍니다.