推荐产品
生物源
botanical
品質等級
等級
FG
Fragrance grade
Halal
Kosher
natural
agency
follows IFRA guidelines
法律遵循
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
蒸汽密度
3.5 (vs air)
蒸汽壓力
0.15 mmHg ( 20 °C)
化驗
≥98%
自燃溫度
707 °F
expl. lim.
7.6 %
折射率
n20/D 1.408 (lit.)
bp
110-111 °C/10 mmHg (lit.)
185 °C (lit.)
mp
−20-−18 °C (lit.)
密度
0.939 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
香料過敏原
no known allergens
感官的
cheese; acidic; sour
SMILES 字串
CCCCC(O)=O
InChI
1S/C5H10O2/c1-2-3-4-5(6)7/h2-4H2,1H3,(H,6,7)
InChI 密鑰
NQPDZGIKBAWPEJ-UHFFFAOYSA-N
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訊號詞
Danger
危險聲明
危險分類
Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B
儲存類別代碼
8A - Combustible corrosive hazardous materials
水污染物質分類(WGK)
WGK 1
閃點(°F)
192.2 °F - closed cup
閃點(°C)
89 °C - closed cup
其他客户在看
Environmental research, 183, 109199-109199 (2020-02-07)
In this study, it is introduced a sustainable synthetic route of alkyl esters, considered value-added industrial chemicals and fuels, from volatile fatty acids (VFAs) that can potentially be generated from organic waste. In the presence of a porous carbon material
Journal of agricultural and food chemistry, 68(6), 1666-1677 (2020-01-21)
A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were
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