推荐产品
等级
FG
Fragrance grade
Halal
Kosher
anhydrous
natural
质量水平
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515
方案
97%
环保替代产品特性
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
mp
104-108 °C
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
环保替代产品分类
性状检查
bread; burnt; caramel; maple; roasted; sweet
SMILES字符串
CC1CCC(=O)C1=O
InChI
1S/C6H8O2/c1-4-2-3-5(7)6(4)8/h8H,2-3H2,1H3
InChI key
CFAKWWQIUFSQFU-UHFFFAOYSA-N
正在寻找类似产品? 访问 产品对比指南
一般描述
Methyl cyclopentenolone is one of the flavor compounds of maple syrup, coffee oil[1] and wood smoke.[2] It is reported to be one the key aroma compounds in Wasanbon sugar, contributing to the maple-like flavor.[3] Methyl cyclopentenolone is also one of the major volatile compound formed during the thermal degradation of glucose.[4]
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.
应用
This material is found primarily as the enol form (CAS 80-71-7) in its pure, anhydrous state. Readily forms the diketone form (CAS 765-70-8) in solution.
警示用语：
Danger
危险声明
危险分类
Acute Tox. 4 Oral - Eye Dam. 1 - Skin Sens. 1
储存分类代码
11 - Combustible Solids
WGK
WGK 2
闪点(°F)
212.0 °F
闪点(°C)
100 °C
其他客户在看
Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose.
Yu TH & Ho CT.
Journal of Agricultural and Food Chemistry, 43(6), 1641-1646 (1995)
Some compounds formed during nonenzymic browning of orange powder.
Tatum JH, et al.
Journal of Agricultural and Food Chemistry, 15(5), 773-775 (1967)
Contents and Compositions of the Aroma in ?Wasanbon? Sugar.
Matsui T & Kitaoka S.
J. Nutr. Sci. Vitaminol., 27(6), 563-572 (1981)
The flavor chemistry of wood smoke.
Maga JA
Food Reviews International, 3(1-2), 139-183 (1987)
Ae Ra Kim et al.
The Journal of pharmacy and pharmacology, 54(10), 1385-1392 (2002-10-25)
It has been known that reactive oxygen and nitrogen species such as nitric oxide (NO), superoxide radical (*O2-) and their byproduct peroxynitrite (ONOO-) induce cellular and tissue injury, ultimately resulting in several human diseases. In this study, we examined scavenging
Active Filters
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系客户支持
