生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Halal
Agency
(EU Regulation 1223/2009)
(follows IFRA guidelines)
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515
方案
≥99%
折射率
n20/D 1.405 (lit.)
沸点
151 °C (lit.)
mp
−71 °C (lit.)
密度
0.885 g/mL at 25 °C (lit.)
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应用
- Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.: This study investigates how the nature of fat and the hydrophobicity of aroma compounds, including Methyl hexanoate, influence flavor release in complex food emulsions. The findings provide insights into the interactions between fat types and aroma compounds, which can help in the formulation of food products with optimized flavor profiles. (Relkin et al., 2004).
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