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W253200

Sigma-Aldrich

愈创木酚

greener alternative

natural, ≥99%, FG

同義詞:

2-甲氧基苯酚, 儿茶酚单甲醚, 邻羟基苯甲醚

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About This Item

線性公式:
(CH3O)C6H4OH
CAS號碼:
分子量::
124.14
FEMA號碼:
2532
Beilstein:
508112
EC號碼:
歐洲委員會號碼:
173
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
4.005
NACRES:
NA.21
感官的:
bacon; smoky; woody; spicy; vanilla
等級:
FG
Fragrance grade
Halal
Kosher
natural
agency:
follows IFRA guidelines
meets purity specifications of JECFA
食物過敏原:
no known allergens

等級

FG
Fragrance grade
Halal
Kosher
natural

品質等級

agency

follows IFRA guidelines
meets purity specifications of JECFA

法律遵循

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

蒸汽密度

4.27 (vs air)

蒸汽壓力

0.11 mmHg ( 25 °C)

化驗

≥99%

形狀

liquid
solid

環保替代產品特色

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

折射率

n20/D 1.543 (lit.)

bp

205 °C (lit.)

mp

26-29 °C (lit.)

密度

1.129 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

環保替代類別

感官的

bacon; smoky; woody; spicy; vanilla

SMILES 字串

COc1ccccc1O

InChI

1S/C7H8O2/c1-9-7-5-3-2-4-6(7)8/h2-5,8H,1H3

InChI 密鑰

LHGVFZTZFXWLCP-UHFFFAOYSA-N

尋找類似的產品? 前往 產品比較指南

一般說明

愈创木酚是一种香精化合物,天然存在于番茄和在橡木桶中熟化的葡萄酒中。
我们竭诚为您带来满足绿色替代产品四大类别要求的替代产品。本品为生物基产品,在“危险性较小的化学合成”和“使用可再生原料”绿色化学原则方面取得了重大进步。

應用

愈创木酚可用于制备香兰素,一种广泛使用的食品香味剂。

生化/生理作用

愈创木酚和2,4,6-三氯苯甲醚是造成葡萄酒软木污染的原因。已经开发了一种用于提取和定量两种化合物的方法。

象形圖

Exclamation mark

訊號詞

Warning

危險聲明

危險分類

Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 1

閃點(°F)

194.0 °F - closed cup

閃點(°C)

90 °C - closed cup

個人防護裝備

dust mask type N95 (US), Eyeshields, Faceshields, Gloves


從最近期的版本中選擇一個:

分析證明 (COA)

Lot/Batch Number

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存取文件庫

A Solanum lycopersicum catechol?O?methyltransferase involved in synthesis of the flavor molecule guaiacol.
Mageroy MH, et al.
The Plant Journal, 69(6), 1043-1051 (2012)
Engineers of scent
Waltz E
Nature Biotechnology, 33(4), 329?332-329?332 (2015)
Phenol Derivatives
Ullmann's Encyclopedia of Industrial Chemistry, 33(4), 329?332-329?332 (2000)
Alan P Pollnitz et al.
Journal of agricultural and food chemistry, 52(11), 3244-3252 (2004-05-27)
The deuterium-labeled standards [(2)H(3)]-guaiacol and [(2)H(3)]-4-methylguaiacol were synthesized and utilized in a method employing gas chromatography-mass spectrometry to determine the concentration of guaiacol and 4-methylguaiacol in wine or extracts of oak shavings. The method was combined with previously published methods
Joel D Mainland et al.
Nature neuroscience, 17(1), 114-120 (2013-12-10)
Humans have ~400 intact odorant receptors, but each individual has a unique set of genetic variations that lead to variation in olfactory perception. We used a heterologous assay to determine how often genetic polymorphisms in odorant receptors alter receptor function.

文章

Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.

Addressing consumer needs for religious and ethical food preferences is crucial in today's discerning market.

我們的科學家團隊在所有研究領域都有豐富的經驗,包括生命科學、材料科學、化學合成、色譜、分析等.

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