推荐产品
生物源
synthetic
等級
Kosher
化驗
≥95%
折射率
n20/D 1.498
密度
0.968 g/mL at 25 °C
應用
flavors and fragrances
SMILES 字串
CCc1cncc(C)n1
InChI
1S/C7H10N2/c1-3-7-5-8-4-6(2)9-7/h4-5H,3H2,1-2H3
InChI 密鑰
RAFHQTNQEZECFL-UHFFFAOYSA-N
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)
138.0 °F - closed cup
閃點(°C)
58.9 °C - closed cup
Journal of agricultural and food chemistry, 68(1), 267-278 (2019-12-14)
Gas chromatography-olfactometry coupled with sensory analysis and partial least-squares regression (PLSR) analysis led to the identification of the odorants responsible for the different flavors of four yeast extracts. Sensory analysis showed that LA00L had an intense sulfurous attribute, and LA00
Journal of the science of food and agriculture, 101(2), 666-672 (2020-07-23)
The volatile organic compounds (VOCs) produced from avocados during storage may be distinct at different periods, and this difference may be related to their degree of maturity, for which no relevant research has been conducted yet. A total of 30
Waste management (New York, N.Y.), 69, 463-469 (2017-09-04)
Espresso capsule consumption and spent coffee ground (SCG) generation have increased, and the present study was undertaken to evaluate the volatile profile (VP), the antioxidant activity (AA) and the sun protection factor (SPF) of the Crude ethanolic extract obtained from
Food chemistry, 302, 125370-125370 (2019-08-24)
Four Arabica coffees (Brazil, Colombia, Ethiopia, and Guatemala) yield highly variant odours, attesting to the complexities of coffee aroma that command advanced analytical tools. In this study, their volatiles were extracted using solvent-assisted flavour evaporation (SAFE) and headspace solid-phase microextraction
Food chemistry, 345, 128826-128826 (2021-02-20)
Brown sugar (non-centrifugal cane sugar) is popular for its pleasant caramel-like aroma and sweetness. Vacuum simultaneous steam distillation and extraction (V-SDE) and gas chromatography-mass spectrometry (GC-MS) was used to study the volatile fraction of brown sugar. To further determine the
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