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重要文件

W246830

Sigma-Aldrich

异丁香酚

natural, 99%, FG

同義詞:

2-甲氧基-4-丙烯基苯酚

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About This Item

線性公式:
CH3OC6H3(CH=CHCH3)OH
CAS號碼:
分子量::
164.20
FEMA號碼:
2468
Beilstein:
1909602
EC號碼:
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
4.004
NACRES:
NA.21
agency:
follows IFRA guidelines
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生物源

Betel leaf oil

品質等級

300
400

等級

FG
Fragrance grade
Halal
Kosher
natural

agency

follows IFRA guidelines

法律遵循

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

蒸汽密度

>1 (vs air)

蒸汽壓力

<0.01 mmHg ( 20 °C)

化驗

99%

成份

contains IFRA and EU 1223/2009 restricted Isoeugenol

折射率

n20/D 1.575 (lit.)

bp

132 °C/10 mmHg (lit.)

密度

1.083 g/mL at 25 °C

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

isoeugenol

感官的

clove; woody; spicy; smoky; sweet

SMILES 字串

OC1=CC=C(/C=C/C)C=C1OC

InChI

1S/C10H12O2/c1-3-4-8-5-6-9(11)10(7-8)12-2/h3-7,11H,1-2H3/b4-3+

InChI 密鑰

BJIOGJUNALELMI-ONEGZZNKSA-N

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一般說明

Isoeugenol is an isomer of eugenol found in essential oils, soaps, wine, monsoon coffee, and various herbs and plants. It acts as a flavoring and storage agent, and has antioxidant properties. [1] It is used to produce vanillin, essential oils, flavorings, and perfumes. [2] It is an essential oil ingredient, recognized as GRAS (generally recognized as safe) and approved as a food flavoring agent. [3]

應用

Isoeugenol is used as a starting material to produce vanillin through a biological process. [4]

象形圖

Exclamation mark

訊號詞

Warning

危險分類

Acute Tox. 4 Dermal - Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1A - 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)

233.6 °F - closed cup

閃點(°C)

112 °C - closed cup


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Isolation and identification of a novel strain of Pseudomonas chlororaphis capable of transforming isoeugenol to vanillin
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Synthesis and Antimicrobial Activity of Isoeugenol Hybrid Derivatives
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A comparative study of the antioxidant/prooxidant activities of eugenol and isoeugenol with various concentrations and oxidation conditions
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Toxicology in vitro, 19(8), 1025-1033 (2005)
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Currently, hazard characterization of skin sensitizers is based on data obtained from studies examining single chemicals. Many consumer products, however, contain mixtures of sensitizers that might interact in such a way that the response induced by a substance is higher

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The EU’s definition of natural flavors is under review as GMM use in fermentation raises questions. Learn how regulations and consumer perceptions may shift.

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