W376418
薄荷内酯
≥99%
别名:
薄荷内酯
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关于此项目
经验公式（希尔记法）:
C10H14O2
化学文摘社编号:
分子量:
166.22
NACRES:
NA.21
Flavis number:
10.036
PubChem Substance ID:
UNSPSC Code:
12164502
EC Number:
236-390-6
MDL number:
Beilstein/REAXYS Number:
1343029
Organoleptic:
coconut; creamy; spearmint; sweet; tobacco
Grade:
Halal
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
InChI key
NOSVNHVKMHWUAI-UHFFFAOYSA-N
InChI
1S/C10H14O2/c1-6-3-4-8-7(2)10(11)12-9(8)5-6/h4,6-7,9H,3,5H2,1-2H3
SMILES string
CC1CC=C2C(C)C(=O)OC2C1
biological source
synthetic
grade
Halal
agency
meets purity specifications of JECFA
assay
≥99%
optical activity
[α]20/D −35°, neat
refractive index
n20/D 1.5 (lit.)
bp
87-89 °C/25 mmHg (lit.)
density
1.058 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
coconut; creamy; spearmint; sweet; tobacco
General description
薄荷内酯天然存在于薄荷中。它可能有助于其镇痛作用。
Biochem/physiol Actions
10%时具有气味
20 ppm时具有味觉
Other Notes
天然存在：薄荷和便士皇家油，Mentha arvensis。
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
176.0 °F - closed cup
flash_point_c
80 °C - closed cup
Menthalactone, a new analgesic from Mentha cordifolia Opiz. leaves.
Villase?or IM & Sanchez AC.
Zeitschrift fur Naturforschung C, 64(11-12), 809-812 (2009)
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 30, 48-48 (2005)
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