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Merck
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重要文件

W280909

Sigma-Aldrich

甲酸辛酯

≥97%, FCC

同義詞:

Octyl methanoate

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About This Item

線性公式:
HCO2(CH2)7CH3
CAS號碼:
分子量::
158.24
FEMA號碼:
2809
EC號碼:
歐洲委員會號碼:
342
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.075
NACRES:
NA.21
感官的:
orange; fruity; rose
等級:
Halal
Kosher
生物源:
synthetic
食物過敏原:
no known allergens
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生物源

synthetic

品質等級

等級

Halal
Kosher

法律遵循

FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

化驗

≥97%

折射率

n20/D 1.418 (lit.)

bp

87-89 °C/20 mmHg (lit.)

密度

0.877 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

感官的

orange; fruity; rose

SMILES 字串

[H]C(=O)OCCCCCCCC

InChI

1S/C9H18O2/c1-2-3-4-5-6-7-8-11-9-10/h9H,2-8H2,1H3

InChI 密鑰

AVBRYQRTMPHARE-UHFFFAOYSA-N

一般說明

Octyl formate is one of the flavor volatile components reported in blackberries[1], mushrooms[2] and certain varieties of rice.[3]

象形圖

Exclamation mark

訊號詞

Warning

危險聲明

危險分類

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

標靶器官

Respiratory system

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 2

閃點(°F)

170.6 °F - closed cup

閃點(°C)

77 °C - closed cup

個人防護裝備

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


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分析證明 (COA)

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Differentiation of eight commercial mushrooms by electronic nose and gas chromatography-mass spectrometry.
Zhou J, et al.
Journal of Sensors (2015)
Huaixiang Tian et al.
Journal of food science, 85(11), 3981-3997 (2020-10-17)
To identify the key aroma compounds in Yunnan goat milk cake, seven varieties of milk cake samples were subjected to sensory analysis and gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma recombination, omission, and addition tests. The GC-MS results revealed
Characterization and assessment of flavor compounds and some allergens in three iranian rice cultivars during gelatinization process by hs-spme/gc-ms.
Givianrad MH.
Journal of Chemistry, 9(2), 716-728 (2012)
Jon Alberdi-Cedeño et al.
Antioxidants (Basel, Switzerland), 9(6) (2020-06-25)
For the first time, an important number of oxylipins have been identified and quantified in corn oil submitted to mild oxidative conditions at each time of their oxidation process. This oil can be considered as a model system of edible
Preliminary aroma comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) blackberries by dynamic headspace/OSME technique.
Klesk K & Qian M.
Journal of Food Science, 68(2), 697-700 (2003)

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