全部照片(1)
About This Item
經驗公式(希爾表示法):
C10H12O4
CAS號碼:
分子量::
196.20
FEMA號碼:
3462
EC號碼:
歐洲委員會號碼:
10739
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.525
NACRES:
NA.21
感官的:
caramel; jam; fruity; sweet
等級:
FG
Halal
Kosher
Halal
Kosher
生物源:
synthetic
agency:
meets requirements for JECFA
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
FG
Halal
Kosher
agency
meets requirements for JECFA
法律遵循
EU Regulation 1334/2008 & 178/2002
化驗
≥98%
折射率
n20/D 1.497 (lit.)
密度
1.149 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
caramel; jam; fruity; sweet
SMILES 字串
CC(C)C(=O)OC1=C(C)OC=CC1=O
InChI
1S/C10H12O4/c1-6(2)10(12)14-9-7(3)13-5-4-8(9)11/h4-6H,1-3H3
InChI 密鑰
VSBHYRPUJHEOBE-UHFFFAOYSA-N
尋找類似的產品? 前往 產品比較指南
儲存類別代碼
10 - Combustible liquids
水污染物質分類(WGK)
WGK 3
閃點(°F)
Not applicable
閃點(°C)
Not applicable
個人防護裝備
Eyeshields, Gloves
Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients, 1013-1013 (2012)
The effect of tobacco ingredients on smoke chemistry. Part I: Flavourings and additives.
Baker RR, et al.
Food And Chemical Toxicology, 42, 3-37 (2004)
An overview of the effects of tobacco ingredients on smoke chemistry and toxicity.
Baker RR, et al.
Food And Chemical Toxicology, 42, 53-83 (2004)
Mosciano, G.
Perfumer & Flavorist, 25, 72-72 (2000)
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