W203111
庚酸烯丙酯
natural, 98%, FG
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关于此项目
线性分子式:
CH3(CH2)5CO2CH2CH=CH2
化学文摘社编号:
分子量:
170.25
FEMA Number:
2031
Council of Europe no.:
369
UNSPSC Code:
12164502
Flavis number:
9.097
NACRES:
NA.21
EC Number:
205-527-1
PubChem Substance ID:
MDL number:
Organoleptic:
fruity; waxy; pineapple; sweet
Grade:
FG, Fragrance grade, Halal, Kosher, natural
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
Quality Level
grade
FG, Fragrance grade, Halal, Kosher, natural
agency
follows IFRA guidelines, meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117
assay
98%
refractive index
n20/D 1.428 (lit.)
density
0.885 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
fruity; waxy; pineapple; sweet
SMILES string
CCCCCCC(=O)OCC=C
InChI
1S/C10H18O2/c1-3-5-6-7-8-10(11)12-9-4-2/h4H,2-3,5-9H2,1H3
InChI key
SJWKGDGUQTWDRV-UHFFFAOYSA-N
General description
Allyl heptanoate is a flavor and fragrance ingredient that may be present in karanda fruit.
Application
This old-line chemical was one of the first to be Flavor and Extract Manufacturers Association-registered GRAS (generally recognized as safe). It can be used as part of ester complexes, primarily in fruit flavors like apple, pineapple, pear, plum, banana, fruit punch, and tropicals such as kiwi, papaya and mango. It can also play an important role in the fruity notes of aged cheeses, especially Parmesan, Asiago and grana padano.
Biochem/physiol Actions
Taste at 5-10ppm
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signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 3 Dermal - Acute Tox. 3 Oral - Aquatic Acute 1 - Aquatic Chronic 1
存储类别
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
flash_point_f
179.6 °F - closed cup
flash_point_c
82 °C - closed cup
法规信息
新产品
此项目有
Organoleptic Characteristics of Flavor Materials
Michalski, J.
Perfumer & Flavorist, 38(10), 60-60 (2013)
Volatile flavor constituents of Karanda (Carissa carandas L.) fruit.
Pino JA, et al.
J. Essent. Oil Res., 16(5), 432-434 (2004)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W203111-1KG-K | 04061834365280 |
| W203111-SAMPLE-K | 04061834354840 |
| W203111-100G-K | 04061834396246 |
| W203111-10KG-K | 04061833901083 |