The SAMPLE-K package size is 10g.
推荐产品
生物来源
synthetic
质量水平
300
400
等级
FG
Halal
Kosher
管理合规性
EU Regulation 1334/2008 & 178/2002
可能包含
~0.10% α-Tocopherol as stabilizer
浓度
50 wt. % in 1-octen-3-ol
折射率
n20/D 1.4359
沸点
174-182 °C
密度
0.843 g/mL at 25 °C
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
mushroom; herbaceous; earthy
SMILES字符串
O=C(CCCCC)C=C
InChI
1S/C8H14O/c1-3-5-6-7-8(9)4-2/h4H,2-3,5-7H2,1H3
InChI key
KLTVSWGXIAYTHO-UHFFFAOYSA-N
警示用语：
Warning
危险声明
危险分类
Acute Tox. 4 Oral - Skin Irrit. 2 - Skin Sens. 1
储存分类代码
10 - Combustible liquids
WGK
WGK 3
闪点(°F)
145.0 °F - closed cup
闪点(°C)
62.78 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
Correlation of 1-octen-3-one with antixenotic resistance in subterranean clover cotyledons to red-legged earth mite, Halotydeus destructor (Acarina: Penthaleidae).
Jiang Y, et al.
Journal of Chemical Ecology, 22(2), 369-382 (1996)
Meryl B Lubran et al.
Journal of agricultural and food chemistry, 53(21), 8325-8327 (2005-10-13)
Taste threshold tests of ferrous sulfate (FeSO4) solutions have been confounded by the presence of putative odorants. To detect the presence of odorants released from these solutions solid-phase microextraction (SPME) was used to collect volatiles in the headspace above FeSO4
M A Drake et al.
Journal of dairy science, 93(11), 5069-5081 (2010-10-23)
A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite previous studies on reduced-fat cheese, information is critically lacking in understanding the flavor and flavor chemistry of reduced-fat
Volatile constituents of mushrooms (Agaricus bisporus). Changes which occur during heating.
Picardi SM & Issenberg P.
Journal of Agricultural and Food Chemistry, 21(6), 959-962 (1973)
Ana I Carrapiso et al.
Journal of agricultural and food chemistry, 50(22), 6453-6458 (2002-10-17)
The odor-active compounds of different commercial types of Iberian hams (Montanera and Pienso) were researched by gas chromatography-olfactometry based on a detection frequency method. The hams (long- and short-Montanera and Pienso Iberian hams) showed different sensory profiles, differences being significant
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