137316
5-甲基糠醛
ReagentPlus®, 99%
别名:
5-甲基呋喃醛
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关于此项目
经验公式（希尔记法）:
C6H6O2
化学文摘社编号:
分子量:
110.11
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
210-622-6
Beilstein/REAXYS Number:
106895
MDL number:
产品名称
5-甲基糠醛, ReagentPlus®, 99%
InChI key
OUDFNZMQXZILJD-UHFFFAOYSA-N
InChI
1S/C6H6O2/c1-5-2-3-6(4-7)8-5/h2-4H,1H3
SMILES string
[H]C(=O)c1ccc(C)o1
product line
ReagentPlus®
assay
99%
form
liquid
refractive index
n20/D 1.531 (lit.)
bp
187 °C (lit.)
density
1.107 g/mL at 25 °C (lit.)
functional group
aldehyde
Quality Level
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Application
采用 5-甲基糠醛对从欧石南和帚石楠单一植物蜜中分离得到的挥发性化合物进行了研究。
General description
5-甲基糠醛是在盐酸雷尼替丁光暴露过程中形成的。它被用作马德拉葡萄酒的潜在年龄标记。它是一种挥发性化合物，存在于西班牙薰衣草、狭叶薰衣草和狭叶薰衣草 x 宽叶薰衣草 单一植物蜜中。
Legal Information
ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
161.6 °F - closed cup
flash_point_c
72 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Floral quality and discrimination of Lavandula stoechas, Lavandula angustifolia and Lavandula angustifolia x latifolia honeys.
Guyot-Declerck C, et al.
Food Chemistry, 79(4), 453-459 (2002)
Rosa Perestrelo et al.
Journal of agricultural and food chemistry, 59(7), 3186-3204 (2011-03-08)
The establishment of potential age markers of Madeira wine is of paramount significance as it may contribute to detect frauds and to ensure the authenticity of wine. Considering the chemical groups of furans, lactones, volatile phenols, and acetals, 103 volatile
Shahabuddin et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 29(10), 719-721 (1991-10-01)
The furans, furfural and methylfurfural, are dietary mutagens that are present in various food products and beverages. AT base-pair-depleted calf thymus DNA was prepared by the action of pea seed single-strand-specific nuclease on native DNA. Compared with furan-treated native DNA
Nick Wierckx et al.
Microbial biotechnology, 3(3), 336-343 (2011-01-25)
The formation of toxic fermentation inhibitors such as furfural and 5-hydroxy-2-methylfurfural (HMF) during acid (pre-)treatment of lignocellulose, calls for the efficient removal of these compounds. Lignocellulosic hydrolysates can be efficiently detoxified biologically with microorganisms that specifically metabolize the fermentation inhibitors
Anita Limacher et al.
Journal of agricultural and food chemistry, 56(10), 3639-3647 (2008-04-29)
The formation of furan and 2-methylfuran was studied in model systems based on sugars and selected amino acids. Both compounds were preferably formed under roasting conditions in closed systems yielding up to 330 micromol of furan and 260 micromol of
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