모든 사진(1)
About This Item
실험식(Hill 표기법):
C7H10N2
CAS Number:
Molecular Weight:
122.17
FEMA Number:
3919
EC Number:
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
14.114
추천 제품
생물학적 소스
synthetic
Grade
Kosher
분석
≥95%
refractive index
n20/D 1.498
density
0.968 g/mL at 25 °C
응용 분야
flavors and fragrances
SMILES string
CCc1cncc(C)n1
InChI
1S/C7H10N2/c1-3-7-5-8-4-6(2)9-7/h4-5H,3H2,1-2H3
InChI key
RAFHQTNQEZECFL-UHFFFAOYSA-N
신호어
Warning
유해 및 위험 성명서
예방조치 성명서
Hazard Classifications
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
표적 기관
Respiratory system
Storage Class Code
3 - Flammable liquids
WGK
WGK 3
Flash Point (°F)
138.0 °F - closed cup
Flash Point (°C)
58.9 °C - closed cup
가장 최신 버전 중 하나를 선택하세요:
Zhuolin Wang et al.
Journal of agricultural and food chemistry, 68(1), 267-278 (2019-12-14)
Gas chromatography-olfactometry coupled with sensory analysis and partial least-squares regression (PLSR) analysis led to the identification of the odorants responsible for the different flavors of four yeast extracts. Sensory analysis showed that LA00L had an intense sulfurous attribute, and LA00
Yijun Liu et al.
Journal of the science of food and agriculture, 101(2), 666-672 (2020-07-23)
The volatile organic compounds (VOCs) produced from avocados during storage may be distinct at different periods, and this difference may be related to their degree of maturity, for which no relevant research has been conducted yet. A total of 30
Julio C Page et al.
Waste management (New York, N.Y.), 69, 463-469 (2017-09-04)
Espresso capsule consumption and spent coffee ground (SCG) generation have increased, and the present study was undertaken to evaluate the volatile profile (VP), the antioxidant activity (AA) and the sun protection factor (SPF) of the Crude ethanolic extract obtained from
Aileen Pua et al.
Food chemistry, 302, 125370-125370 (2019-08-24)
Four Arabica coffees (Brazil, Colombia, Ethiopia, and Guatemala) yield highly variant odours, attesting to the complexities of coffee aroma that command advanced analytical tools. In this study, their volatiles were extracted using solvent-assisted flavour evaporation (SAFE) and headspace solid-phase microextraction
Nobuo Ochiai et al.
Journal of chromatography. A, 1628, 461475-461475 (2020-08-22)
For successful profiling of aroma carriers in food samples, a highly efficient extraction method is mandatory. A two-step stir bar sorptive extraction (SBSE) approach, namely fractionated SBSE (Fr-SBSE), was developed to improve both the organoleptic and the chemical identification of
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