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Merck
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文件

W270015

Sigma-Aldrich

甲基环戊烯醇酮

greener alternative

anhydrous, natural, 97%, FG

同義詞:

环烯

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About This Item

經驗公式(希爾表示法):
C6H8O2
CAS號碼:
分子量::
112.13
FEMA號碼:
2700
EC號碼:
歐洲委員會號碼:
758
分類程式碼代碼:
12164502
Flavis號碼:
7.056
NACRES:
NA.21

等級

FG
Fragrance grade
Halal
Kosher
anhydrous
natural

agency

follows IFRA guidelines

法律遵循

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

化驗

97%

環保替代產品特色

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

sustainability

Greener Alternative Product

mp

104-108 °C

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

bread; burnt; caramel; maple; roasted; sweet

SMILES 字串

CC1CCC(=O)C1=O

InChI

1S/C6H8O2/c1-4-2-3-5(7)6(4)8/h8H,2-3H2,1H3

InChI 密鑰

CFAKWWQIUFSQFU-UHFFFAOYSA-N

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一般說明

Methyl cyclopentenolone is one of the flavor compounds of maple syrup, coffee oil and wood smoke. It is reported to be one the key aroma compounds in Wasanbon sugar, contributing to the maple-like flavor. Methyl cyclopentenolone is also one of the major volatile compound formed during the thermal degradation of glucose.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

應用

This material is found primarily as the enol form (CAS 80-71-7) in its pure, anhydrous state. Readily forms the diketone form (CAS 765-70-8) in solution.

象形圖

CorrosionExclamation mark

訊號詞

Danger

危險聲明

危險分類

Acute Tox. 4 Oral - Eye Dam. 1 - Skin Sens. 1

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 2

閃點(°F)

212.0 °F

閃點(°C)

100 °C


分析證明 (COA)

輸入產品批次/批號來搜索 分析證明 (COA)。在產品’s標籤上找到批次和批號,寫有 ‘Lot’或‘Batch’.。

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存取文件庫

Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose.
Yu TH & Ho CT.
Journal of Agricultural and Food Chemistry, 43(6), 1641-1646 (1995)
Some compounds formed during nonenzymic browning of orange powder.
Tatum JH, et al.
Journal of Agricultural and Food Chemistry, 15(5), 773-775 (1967)
Contents and Compositions of the Aroma in ?Wasanbon? Sugar.
Matsui T & Kitaoka S.
J. Nutr. Sci. Vitaminol., 27(6), 563-572 (1981)
The flavor chemistry of wood smoke.
Maga JA
Food Reviews International, 3(1-2), 139-183 (1987)
Seo Young Choi et al.
Biochimica et biophysica acta, 1770(12), 1612-1619 (2007-10-13)
Peroxisome proliferator-activated receptors (PPARs) are members of the nuclear hormone receptor superfamily that plays a pivotal role in regulating inflammatory gene expression. The purpose of this study was to investigate the effects of coffee extract, 3-methyl-1,2-cyclopentanedione (3-MCP) on PPARs in

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