推荐产品
生物源
synthetic
品質等級
等級
FG
Kosher
法律遵循
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515
化驗
≥99%
折射率
n20/D 1.411 (lit.)
bp
172-173 °C (lit.)
密度
0.87 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
感官的
green; fruity; sweet
SMILES 字串
CCCCCCC(=O)OC
InChI
1S/C8H16O2/c1-3-4-5-6-7-8(9)10-2/h3-7H2,1-2H3
InChI 密鑰
XNCNNDVCAUWAIT-UHFFFAOYSA-N
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一般說明
Methyl heptanoate has been identified in pineapple, Hardy kiwifruit and salak fruit.
訊號詞
Warning
危險聲明
危險分類
Flam. Liq. 3
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 2
閃點（°F）
125.6 °F - closed cup
閃點（°C）
52 °C - closed cup
個人防護裝備
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Volatile constituents of salak (Salacca edulis Reinw.) fruit.
Wong KC & Tie DY.
Flavour and Fragrance Journal, 8(6), 321-324 (1993)
Effect of edible coating on volatile compounds of hardy kiwifruit during storage.
ACS Symp. Ser., 1035, 79?94-79?94 (2010)
Volatile constituents of pineapple (Ananas comosus [L.] Merr.)
Takeoka G, et al.
ACS Symp. Ser., 388, 223?237-223?237 (1989)
Silawan Somboonchan et al.
Food chemistry, 195, 79-86 (2015-11-18)
The effect of modulating the gelatinisation extent by hydration (50/50 and 80/20 water to starch ratio) and temperature (65 or 85 °C) on various properties of wheat starch in presence of flavours has been studied. The hydrothermal treatments resulted in
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