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关于此项目
线性分子式:
CH3C6H4OH
化学文摘社编号:
分子量:
108.14
FEMA Number:
3480
Council of Europe no.:
618
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
4.027
EC Number:
202-423-8
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
506917
Organoleptic:
musty; phenolic
Grade:
Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
SMILES string
Cc1ccccc1O
InChI
1S/C7H8O/c1-6-4-2-3-5-7(6)8/h2-5,8H,1H3
InChI key
QWVGKYWNOKOFNN-UHFFFAOYSA-N
biological source
synthetic
grade
Halal, Kosher
agency
meets purity specifications of JECFA
vapor density
3.72 (vs air)
vapor pressure
0.3 mmHg ( 20 °C), 1 mmHg ( 38.2 °C)
assay
≥99%
form
solid or liquid
autoignition temp.
1110 °F
expl. lim.
1.47 %, 148 °F
storage condition
under inert gas
refractive index
n20/D 1.541-1.550
pH
4.5 (25 g/L)
bp
191 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
musty; phenolic
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General description
邻-甲酚是葡萄酒、山毛榉木馏油和硬木锯末烟雾中关键的挥发性酚类成分之一。它也是红肉及陈年意大利奶酪中的一种风味成分。
Application
- Ultrahigh-performance liquid chromatography-tandem mass spectrometry quantitation of o-cresol in hydrolyzed human urine to assess toluene exposure.:利用先进的色谱技术定量人尿液中的邻甲酚。说明其在甲苯及相关物质接触评估中的应用意义(Langlois et al., 2023)。
Disclaimer
仅供R&D或非EU食品使用不用于零售。
空气敏感型
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 3 Dermal - Acute Tox. 3 Oral - Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B
存储类别
6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials
wgk
WGK 2
flash_point_f
177.8 °F - closed cup
flash_point_c
81.0 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type P3 (EN 143) respirator cartridges
法规信息
危险化学品
此项目有
Antioxidant activity and characterization of volatile constituents of beechwood creosote.
Lee KG, et al.
Journal of Agricultural and Food Chemistry, 17(6), 1387-1393 (1969)
Volatile phenol determination in wine.
Etievant PX.
Journal of Agricultural and Food Chemistry, 85(9), 1580-1586 (2005)
Volatile components of hardwood sawdust smoke. Components of phenolic fraction.
Lustre AO & Issenberg P.
Journal of Agricultural and Food Chemistry, 56(5), 1197-1202 (1991)
Volatile Branched?chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors.
Ha JK & Lindsay RC.
Journal of Food Science, 56(5), 1241-1247 (1991)
Simple phenol and phenolic compounds in food flavor
Maga JA & Katz I.
Critical Reviews in Food Science and Nutrition, 10(4), 323-372 (1978)
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