跳转至内容
Merck
CN

W278408

壬酸

≥96%, FG

别名:

天竺葵酸, 洋锈球酸

登录 查看组织和合同定价。

选择尺寸

关于此项目

线性分子式:
CH3(CH2)7COOH
化学文摘社编号:
112-05-0
分子量:
158.24
FEMA Number:
2784
Council of Europe no.:
29
UNSPSC Code:
12164502
PubChem Substance ID:
24901326
NACRES:
NA.21
EC Number:
203-931-2
Flavis number:
8.029
MDL number:
MFCD00004433
Beilstein/REAXYS Number:
1752351
Organoleptic:
waxy; cheesy; tallow
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

主要文件

查看所有文档
技术服务
需要帮助？我们经验丰富的科学家团队随时乐意为您服务。
让我们为您提供帮助
技术服务
需要帮助？我们经验丰富的科学家团队随时乐意为您服务。
让我们为您提供帮助

SMILES string

CCCCCCCCC(O)=O

InChI

1S/C9H18O2/c1-2-3-4-5-6-7-8-9(10)11/h2-8H2,1H3,(H,10,11)

InChI key

FBUKVWPVBMHYJY-UHFFFAOYSA-N

biological source

synthetic

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 1010, FDA 21 CFR 172.515, FDA 21 CFR 315

vapor density

5.5 (vs air)

vapor pressure

<0.1 mmHg ( 20 °C)

assay

≥96%

expl. lim.

9 %

Quality Level

300, 400

refractive index

n20/D 1.432 (lit.)

bp

268-269 °C (lit.)

mp

9 °C (lit.)

density

0.906 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

waxy; cheesy; tallow

正在寻找类似产品? 访问 产品对比指南

相关类别

General description

壬酸天然存在于天竺葵中。它是米饭、西印度樱桃、甘草和酸奶的调味成分之一。

Application

壬酸已被用作通过GC-嗅探法定量法国含羞草纯油中气味化合物的标准品。

pictograms

Exclamation mark
GHS07

signalword

Warning

存储类别

10 - Combustible liquids

flash_point_f

278.6 °F - Pensky-Martens closed cup

flash_point_c

137 °C - Pensky-Martens closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

Hazard Classifications

Aquatic Chronic 3 - Eye Irrit. 2 - Skin Irrit. 2

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBT5206
SHBS9564
SHBS8677
SHBS1760
SHBR9882

没有发现合适的版本？

如果您需要特殊版本，可通过批号或批次号查找具体证书。

搜索COA

已有该产品？

在文件库中查找您最近购买产品的文档。

访问文档库

Volatile flavor components of licorice.
Frattini C, et al.
Journal of Agricultural and Food Chemistry, 25(6), 1238-1241 (1977)
Alternative management of roadside vegetation.
Barker AV & Prostak RG.
HortTechnology, 19(2), 346-352 (2009)
Volatile flavor compounds in yogurt: a review
Cheng H.
Critical Reviews in Food Science and Nutrition, 50(10), 938-950 (2010)
Zhiyong Sun et al.
Journal of biotechnology, 143(4), 262-267 (2009-07-28)
Medium-chain-length polyhydroxyalkanoates (MCL-PHAs) were produced in carbon-limited, single-stage, fed-batch fermentations of Pseudomonas putida KT2440 by co-feeding nonanoic acid (NA) and glucose (G) to enhance the yield of PHA from NA. An exponential (mu=0.25 h(-1)) followed by a linear feeding strategy
Zhiyong Sun et al.
Applied microbiology and biotechnology, 74(1), 69-77 (2006-10-26)
Pseudomonas putida KT2440 grew on glucose at a specific rate of 0.48 h(-1) but accumulated almost no poly-3-hydroxyalkanoates (PHA). Subsequent nitrogen limitation on nonanoic acid resulted in the accumulation of only 27% medium-chain-length PHA (MCL-PHA). In contrast, exponential nonanoic acid-limited
查看所有相关文献

我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.

联系客户支持