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About This Item
線性公式:
CH3CH=C(CH3)CO2CH2CH2C6H5
CAS號碼:
分子量::
204.26
FEMA號碼:
2870
EC號碼:
歐洲委員會號碼:
2186
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.496
NACRES:
NA.21
推薦產品
生物源
synthetic
品質等級
等級
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
法律遵循
EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
化驗
≥95%
包含
α-tocopherol as stabilizer (synthetic)
折射率
n20/D 1.514 (lit.)
bp
139-140 °C/7 mmHg (lit.)
密度
1.018 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
感官的
green; rose; sweet
SMILES 字串
C\C=C(/C)C(=O)OCCc1ccccc1
InChI
1S/C13H16O2/c1-3-11(2)13(14)15-10-9-12-7-5-4-6-8-12/h3-8H,9-10H2,1-2H3/b11-3+
InChI 密鑰
KVMWYGAYARXPOL-QDEBKDIKSA-N
儲存類別代碼
12 - Non Combustible Liquids
水污染物質分類(WGK)
WGK 2
閃點(°F)
Not applicable
閃點(°C)
Not applicable
個人防護裝備
Eyeshields, Gloves
Sapir Penker et al.
Frontiers in systems neuroscience, 14, 604718-604718 (2020-12-18)
Coding of odorous stimuli has been mostly studied using single isolated stimuli. However, a single sniff of air in a natural environment is likely to introduce airborne chemicals emitted by multiple objects into the nose. The olfactory system is therefore
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