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经验公式(希尔记法):
C10H14O
化学文摘社编号:
分子量:
150.22
FEMA Number:
3395
Council of Europe no.:
10379
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.106
NACRES:
NA.21
Beilstein/REAXYS Number:
2961587
MDL number:
Organoleptic:
green; spicy; minty; cooling; woody
Grade:
Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
SMILES string
[H]C(=O)C1=CCC2CC1C2(C)C
InChI
1S/C10H14O/c1-10(2)8-4-3-7(6-11)9(10)5-8/h3,6,8-9H,4-5H2,1-2H3/t8-,9-/m0/s1
InChI key
KMRMUZKLFIEVAO-IUCAKERBSA-N
biological source
synthetic
grade
Halal, Kosher
reg. compliance
FDA 21 CFR 117
assay
≥97%
optical activity
[α]20/D −15°, neat
refractive index
n20/D 1.503 (lit.)
bp
220-221 °C (lit.)
density
0.987 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
green; spicy; minty; cooling; woody
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Biochem/physiol Actions
30ppm 时的味道
Other Notes
天然存在:枯茗籽、杜松浆果、胡椒、胡椒薄荷、苏格兰薄荷。
Disclaimer
仅供R&D或非EU食品使用不用于零售。
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
172.4 °F
flash_point_c
78 °C
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Mosciano, G.
Perfumer & Flavorist, 30, 56-56 (2005)
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 30, 41-41 (2005)
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