跳转至内容
Merck
所有图片(1)

文件

W324418

Sigma-Aldrich

2,3,5-三甲基吡嗪

≥99%, FCC, FG

别名:

马铃薯吡嗪

登录查看公司和协议定价
所有图片(1)

About This Item

经验公式（希尔记法）:
C7H10N2
CAS号:
14667-55-1
分子量:
122.17
FEMA號碼:
3244
EC號碼:
238-712-0
歐洲委員會號碼:
735
MDL號碼:
MFCD00006145
分類程式碼代碼:
12164502
PubChem物質ID:
24901581
Flavis號碼:
14.019
NACRES:
NA.21

生物源

synthetic

品質等級

400

等級

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

法律遵循

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC

化驗

≥99%

折射率

n20/D 1.5040 (lit.)

bp

171-172 °C (lit.)

密度

0.979 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

cocoa; musty; nutty; peanut; potato

SMILES 字串

Cc1cnc(C)c(C)n1

InChI

1S/C7H10N2/c1-5-4-8-6(2)7(3)9-5/h4H,1-3H3

InChI 密鑰

IAEGWXHKWJGQAZ-UHFFFAOYSA-N

正在寻找类似产品? 访问 产品对比指南

相关类别

一般說明

2，3，5-三甲基吡嗪是烤咖啡豆，熟米饭和豆浆中的挥发性风味成分。

象形圖

FlameExclamation mark
GHS02,GHS07

訊號詞

Warning

危險分類

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

標靶器官

Respiratory system

儲存類別代碼

3 - Flammable liquids

水污染物質分類（WGK）

WGK 3

閃點（°F）

129.2 °F - closed cup

閃點（°C）

54 °C - closed cup

個人防護裝備

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

分析证书(COA)

输入产品批号来搜索 分析证书(COA) 。批号可以在产品标签上"批“ （Lot或Batch）字后找到。

已有该产品？

在文件库中查找您最近购买产品的文档。

访问文档库

Analysis of roasted coffee bean volatiles by using comprehensive two-dimensional gas chromatography?time-of-flight mass spectrometry
Ryan D, et al.
Journal of Chromatography A, 1054(1), 57-65 (2004)
Characterization of the volatile substances and aroma components from traditional soypaste.
Zhang Y, et al.
Molecules (Basel), 15(5), 3421-3427 (2010)
Volatile flavor components of cooked rice
Yajima I, et al.
Agricultural and Biological Chemistry, 42(6), 1229-1233 (1978)
Joachim Morrens et al.
Neuron, 106(1), 142-153 (2020-02-07)
Dopamine neurons mediate the association of conditioned stimuli (CS) with reward (unconditioned stimuli, US) by signaling the discrepancy between predicted and actual reward during the US. Some theoretical models suggest that learning is also influenced by the salience or associability
Deng-Rong Xiao et al.
Scientific reports, 5, 17120-17120 (2015-11-27)
The aroma attributes of sulfurous, mushroom and earthy are the most important characteristics of the aroma of Tuber melanosporum. However, these three aroma attributes are absent in the T. melanosporum fermentation system. To improve the quality of the aroma, repeated
查看所有相关文献

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.

联系技术服务部门