推荐产品
生物源
synthetic
等級
FG
Fragrance grade
Halal
agency
follows IFRA guidelines
meets purity specifications of JECFA
法律遵循
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515
FDA 21 CFR 175.105
蒸汽密度
2.55 (vs air)
蒸汽壓力
165 mmHg ( 20 °C)
化驗
≥98%
形狀
liquid
自燃溫度
936 °F
expl. lim.
16 %
折射率
n20/D 1.361 (lit.)
bp
57-58 °C (lit.)
mp
−98 °C (lit.)
密度
0.934 g/mL at 25 °C
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
香料過敏原
no known allergens
感官的
fruity; ethereal; sweet
SMILES 字串
COC(C)=O
InChI
1S/C3H6O2/c1-3(4)5-2/h1-2H3
InChI 密鑰
KXKVLQRXCPHEJC-UHFFFAOYSA-N
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一般說明
乙酸甲酯已被确定是新鲜葡萄柚汁、绿咖啡和哈密瓜中的挥发性成分之一。
訊號詞
Danger
危險聲明
危險分類
Eye Irrit. 2 - Flam. Liq. 2 - STOT SE 3
標靶器官
Central nervous system
安全危害
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 1
閃點（°F）
8.6 °F - closed cup
閃點（°C）
-13 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves
其他客户在看
Analysis of volatile components in fresh grapefruit juice by purge and trap/gas chromatography.
Cadwallader KR & Xu Y
Journal of Agricultural and Food Chemistry, 42(3), 782-784 (1994)
Identification of Additional Volatile Compounds from Cbntaloupe.
Senter S.
Journal of Food Science, 52(4), 1097-1098 (1987)
Impact of ?ecological? post-harvest processing on the volatile fraction of coffee beans: I. Green coffee
Gonzalez-Rios O, et al.
J. Food Compos. Anal., 20(3), 289-296 (2007)
Franc Avbelj et al.
Proceedings of the National Academy of Sciences of the United States of America, 106(9), 3137-3141 (2009-02-10)
Recent calorimetric measurements of the solvation enthalpies of some dipeptide analogs confirm our earlier prediction that the principle of group additivity is not valid for the interaction of the peptide group with water. We examine the consequences for understanding the
DeLu Tyler Yin et al.
Chemistry (Weinheim an der Bergstrasse, Germany), 18(26), 8130-8139 (2012-05-24)
Several serine hydrolases catalyze a promiscuous reaction: perhydrolysis of carboxylic acids to form peroxycarboxylic acids. The working hypothesis is that perhydrolases are more selective than esterases for hydrogen peroxide over water. In this study, we tested this hypothesis, and focused
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