W251216
丁酸香叶酯
natural, ≥95%, FG
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关于此项目
线性分子式:
CH3CH2CH2CO2CH2CH=C(CH3)CH2CH2CH=C(CH3)2
化学文摘社编号:
分子量:
224.34
FEMA Number:
2512
Council of Europe no.:
274c
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.048
EC Number:
203-381-3
NACRES:
NA.21
MDL number:
Organoleptic:
apple; fruity; waxy; rose; sweet
Grade:
FG, Halal, Kosher, natural
Food allergen:
no known allergens
grade
FG, Halal, Kosher, natural
reg. compliance
EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117
assay
≥95%
refractive index
n20/D 1.461 (lit.)
bp
151-153 °C/18 mmHg (lit.)
density
0.896 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
apple; fruity; waxy; rose; sweet
SMILES string
[H]\C(CC\C(C)=C(/[H])COC(=O)CCC)=C(/C)C
InChI
1S/C14H24O2/c1-5-7-14(15)16-11-10-13(4)9-6-8-12(2)3/h8,10H,5-7,9,11H2,1-4H3/b13-10+
InChI key
ZSBOMYJPSRFZAL-JLHYYAGUSA-N
General description
Geranyl butyrate is one of the key esters that may be contributing to the characteristic flavor of jamun fruit. It also occurs in tomato juice and tomato-based dried products.
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signalword
Warning
hcodes
Hazard Classifications
STOT SE 3
target_organs
Respiratory system
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
235.4 °F - closed cup
flash_point_c
113 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Volatile flavour components of jamun fruit (Syzygium cumini L).
Vijayanand P, et al.
Flavour and Fragrance Journal, 16(1), 47-49 (2001)
Volatile compounds in tomato-based dried products
Narain N, et al.
Drying Technology, 28(2), 232-239 (2010)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W251216-1KG-K | 04061837876981 |
| W251216-100G-K | 04061834404293 |
| W251216-SAMPLE-K | 04061834404309 |
| W251216-4KG-K | 04061836712112 |