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88656

Supelco

单咖啡酰酒石酸

analytical standard

同義詞:

2-咖啡酰-L-酒石酸

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About This Item

經驗公式(希爾表示法):
C13H12O9
CAS號碼:
分子量::
312.23
MDL號碼:
分類程式碼代碼:
85151701
PubChem物質ID:
NACRES:
NA.24

等級

analytical standard

品質等級

化驗

≥97.0% (HPLC)

儲存期限

limited shelf life, expiry date on the label

技術

HPLC: suitable
gas chromatography (GC): suitable

雜質

≤10.0% water

應用

food and beverages

格式

neat

儲存溫度

2-8°C

SMILES 字串

O[C@H]([C@@H](OC(=O)\C=C\c1ccc(O)c(O)c1)C(O)=O)C(O)=O

InChI

1S/C13H12O9/c14-7-3-1-6(5-8(7)15)2-4-9(16)22-11(13(20)21)10(17)12(18)19/h1-5,10-11,14-15,17H,(H,18,19)(H,20,21)/b4-2+/t10-,11-/m1/s1

InChI 密鑰

SWGKAHCIOQPKFW-JTNORFRNSA-N

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應用

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

包裝

Bottomless glass bottle. Contents are inside inserted fused cone.

其他說明

This compound is commonly found in plants of the genus: echinacea

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 3

閃點(°F)

Not applicable

閃點(°C)

Not applicable


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分析證明 (COA)

Lot/Batch Number

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Nicole Schöbel et al.
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Astringency is an everyday sensory experience best described as a dry mouthfeel typically elicited by phenol-rich alimentary products like tea and wine. The neural correlates and cellular mechanisms of astringency perception are still not well understood. We explored taste and
Alejandro Cáceres-Mella et al.
Journal of agricultural and food chemistry, 62(29), 7255-7262 (2014-07-02)
The chemical and sensory effects of storing Sauvignon Blanc in colored bottles and exposing them to artificial light were examined. The colors of the bottles chosen were Dead Leaf Green, Antique Green, Amber, and Flint. The light was provided by

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