W390607
2′-氨基苯乙酮
≥98%
别名:
2-乙酰苯胺
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关于此项目
线性分子式:
H2NC6H4COCH3
化学文摘社编号:
分子量:
135.16
FEMA编号:
3906
Beilstein:
386122
EC 号:
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
11.008
NACRES:
NA.21
生物来源
synthetic
等级
Halal
Kosher
方案
≥98%
折射率
n20/D 1.614 (lit.)
沸点
85-90 °C/0.5 mmHg (lit.)
密度
1.112 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
grape
储存温度
2-8°C
SMILES字符串
CC(=O)c1ccccc1N
InChI
1S/C8H9NO/c1-6(10)7-4-2-3-5-8(7)9/h2-5H,9H2,1H3
InChI key
GTDQGKWDWVUKTI-UHFFFAOYSA-N
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一般描述
2′-氨基苯乙酮是玉米面粉产品中关键的挥发性风味成分之一。{9]据报道，其也是造成铜绿假单胞菌生长的培养基中葡萄样气味的原因。
免责声明
仅供R&D或非EU食品使用不用于零售。
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
10 - Combustible liquids
WGK
WGK 3
闪点(°F)
235.4 °F - closed cup
闪点(°C)
113 °C - closed cup
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Use of 2-aminoacetophenone production in identification of Pseudomonas aeruginosa.
Cox CD & Parker J.
Journal of Clinical Microbiology, 9(4), 479-484 (1979)
N Christoph et al.
Advances in experimental medicine and biology, 467, 659-669 (2000-03-18)
Tryptophan (TRP) and its metabolites are considered as potential precursors of 2-aminoacetophenone (AAP) in different food products causing different off-flavors. AAP is also responsible for the "untypical aging flavor (UTA)" in wine, developing a floor polish-like flavor in white wines
Andrew P Worth et al.
Methods in molecular biology (Clifton, N.J.), 930, 125-162 (2012-10-23)
In this chapter, a range of computational tools for applying QSAR and grouping/read-across methods are described, and their integrated use in the computational assessment of genotoxicity is illustrated through the application of selected tools to two case-study compounds-2-amino-9H-pyrido[2,3-b]indole (AαC) and
Quantitative analysis of 2-aminoacetophenone in off-flavored wines by stable isotope dilution assay.
B Dollmann et al.
Journal of AOAC International, 79(2), 583-586 (1996-03-01)
Isotope dilution analysis was used to quantitate 2-aminoacetophenone in wines exhibiting the so-called untypical aging off-flavor. d3-Aminoacetophenone was synthesized and used as isotopomeric internal standard. The method of quantitation was verified by several model experiments. In the off-flavored wines studied
Meenu Kesarwani et al.
PLoS pathogens, 7(8), e1002192-e1002192 (2011-08-11)
A significant number of environmental microorganisms can cause serious, even fatal, acute and chronic infections in humans. The severity and outcome of each type of infection depends on the expression of specific bacterial phenotypes controlled by complex regulatory networks that
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