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线性分子式:
CH3COOCH3
化学文摘社编号:
分子量:
74.08
FEMA Number:
2676
Council of Europe no.:
213
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.023
EC Number:
201-185-2
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1736662
Organoleptic:
fruity; ethereal; sweet
Grade:
FG, Fragrance grade, Halal
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
SMILES string
COC(C)=O
InChI
1S/C3H6O2/c1-3(4)5-2/h1-2H3
InChI key
KXKVLQRXCPHEJC-UHFFFAOYSA-N
biological source
synthetic
grade
FG, Fragrance grade, Halal
agency
follows IFRA guidelines, meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117, FDA 21 CFR 172.515, FDA 21 CFR 175.105
vapor density
2.55 (vs air)
vapor pressure
165 mmHg ( 20 °C)
assay
≥98%
form
liquid
autoignition temp.
936 °F
expl. lim.
16 %
refractive index
n20/D 1.361 (lit.)
bp
57-58 °C (lit.)
mp
−98 °C (lit.)
density
0.934 g/mL at 25 °C
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
fruity; ethereal; sweet
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General description
乙酸甲酯已被确定是新鲜葡萄柚汁、绿咖啡和哈密瓜中的挥发性成分之一。
signalword
Danger
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 2 - STOT SE 3
target_organs
Central nervous system
supp_hazards
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
8.6 °F - closed cup
flash_point_c
-13 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves
法规信息
危险化学品
此项目有
Impact of ?ecological? post-harvest processing on the volatile fraction of coffee beans: I. Green coffee
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Analysis of volatile components in fresh grapefruit juice by purge and trap/gas chromatography.
Cadwallader KR & Xu Y
Journal of Agricultural and Food Chemistry, 42(3), 782-784 (1994)
Identification of Additional Volatile Compounds from Cbntaloupe.
Senter S.
Journal of Food Science, 52(4), 1097-1098 (1987)
Franc Avbelj et al.
Proceedings of the National Academy of Sciences of the United States of America, 106(9), 3137-3141 (2009-02-10)
Recent calorimetric measurements of the solvation enthalpies of some dipeptide analogs confirm our earlier prediction that the principle of group additivity is not valid for the interaction of the peptide group with water. We examine the consequences for understanding the
DeLu Tyler Yin et al.
Chemistry (Weinheim an der Bergstrasse, Germany), 18(26), 8130-8139 (2012-05-24)
Several serine hydrolases catalyze a promiscuous reaction: perhydrolysis of carboxylic acids to form peroxycarboxylic acids. The working hypothesis is that perhydrolases are more selective than esterases for hydrogen peroxide over water. In this study, we tested this hypothesis, and focused
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