모든 사진(1)
About This Item
Linear Formula:
CH3(CH2)4CH(CH3)CH2CH2CO2H
CAS Number:
Molecular Weight:
172.26
FEMA Number:
3574
EC Number:
유럽평의회 번호:
11925
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
8.062
NACRES:
NA.21
추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Halal
Kosher
규정 준수
EU Regulation 1334/2008 & 872/2012
분석
≥97%
refractive index
n20/D 1.4355 (lit.)
bp
292-293 °C (lit.)
density
0.871 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
meaty
SMILES string
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 key
WQTZCQIRCYSUBQ-UHFFFAOYSA-N
신호어
Danger
유해 및 위험 성명서
Hazard Classifications
Skin Corr. 1B - Skin Sens. 1
Storage Class Code
8A - Combustible corrosive hazardous materials
WGK
WGK 2
Flash Point (°F)
235.4 °F - closed cup
Flash Point (°C)
113 °C - closed cup
개인 보호 장비
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
시험 성적서(COA)
제품의 로트/배치 번호를 입력하여 시험 성적서(COA)을 검색하십시오. 로트 및 배치 번호는 제품 라벨에 있는 ‘로트’ 또는 ‘배치’라는 용어 뒤에서 찾을 수 있습니다.
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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