全部照片(1)
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
Kosher
生物源:
synthetic
食物過敏原:
no known allergens
暫時無法取得訂價和供貨情況
推薦產品
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
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
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)
Active Filters
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.
聯絡技術服務