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About This Item
Empirical Formula (Hill Notation):
C10H12O4
CAS Number:
Molecular Weight:
196.20
UNSPSC Code:
85151701
PubChem Substance ID:
EC Number:
210-503-9
MDL number:
grade
analytical standard
Quality Level
assay
≥98.5% (HPLC)
shelf life
limited shelf life, expiry date on the label
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
impurities
≤0.5% water
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
SMILES string
O=C(OCC)C1=CC(OC)=C(O)C=C1
InChI
1S/C10H12O4/c1-3-14-10(12)7-4-5-8(11)9(6-7)13-2/h4-6,11H,3H2,1-2H3
InChI key
MWAYRGBWOVHDDZ-UHFFFAOYSA-N
Application
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
252.0 °F
flash_point_c
122.2 °C
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L Federico Casassa et al.
Food chemistry, 340, 127573-127573 (2020-10-09)
Cabernet Sauvignon wines were aged for 15 months in used and new French 225 L oak barrels, followed by a period of 3 months in bottle. In addition to control barrels (3 years old), three bending/toasting protocols, including fire bent and fire toasted
Rosario Sánchez-Gómez et al.
Food chemistry, 329, 127181-127181 (2020-06-06)
The compounds that the wood releases to the wine and the oxygen transmission rate (OTR) of the barrel define the final wine. The new possibility of choosing the OTR of the barrel allows the winemaker to globally control the ageing
Josep Massana-Codina et al.
Frontiers in plant science, 11, 1287-1287 (2020-09-26)
Black dot is a blemish disease of potato tubers caused by the phytopathogenic fungus Colletotrichum coccodes. Qualitative resistance (monogenic) that leads to the hypersensitive response has not been reported against black dot, but commercial potato cultivars show different susceptibility levels
Global Trade Item Number
| SKU | GTIN |
|---|---|
| 77522-1ML | 04061837244902 |
| 77522-25MG | 04061833973790 |