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About This Item
經驗公式（希爾表示法）:
C7H10N2
CAS號碼:
分子量：:
122.17
FEMA號碼:
3919
EC號碼:
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
14.114
推薦產品
生物源
synthetic
等級
Kosher
化驗
≥95%
折射率
n20/D 1.498
密度
0.968 g/mL at 25 °C
應用
flavors and fragrances
SMILES 字串
CCc1cncc(C)n1
InChI
1S/C7H10N2/c1-3-7-5-8-4-6(2)9-7/h4-5H,3H2,1-2H3
InChI 密鑰
RAFHQTNQEZECFL-UHFFFAOYSA-N
訊號詞
Warning
危險分類
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
138.0 °F - closed cup
閃點（°C）
58.9 °C - closed cup
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Espresso capsule consumption and spent coffee ground (SCG) generation have increased, and the present study was undertaken to evaluate the volatile profile (VP), the antioxidant activity (AA) and the sun protection factor (SPF) of the Crude ethanolic extract obtained from
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Four Arabica coffees (Brazil, Colombia, Ethiopia, and Guatemala) yield highly variant odours, attesting to the complexities of coffee aroma that command advanced analytical tools. In this study, their volatiles were extracted using solvent-assisted flavour evaporation (SAFE) and headspace solid-phase microextraction
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Journal of chromatography. A, 1628, 461475-461475 (2020-08-22)
For successful profiling of aroma carriers in food samples, a highly efficient extraction method is mandatory. A two-step stir bar sorptive extraction (SBSE) approach, namely fractionated SBSE (Fr-SBSE), was developed to improve both the organoleptic and the chemical identification of
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