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Merck
CN

W278430

Sigma-Aldrich

壬酸

natural, 98%, FG

别名:

天竺葵酸, 洋锈球酸

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关于此项目

线性分子式:
CH3(CH2)7COOH
CAS Number:
112-05-0
分子量:
158.24
FEMA编号:
2784
Beilstein:
1752351
EC 号:
203-931-2
MDL编号:
MFCD00004433
UNSPSC代码:
12164502
PubChem化学物质编号:
329830532
Flavis编号:
8.029
NACRES:
NA.21
Agency:
follows IFRA guidelines
meets purity specifications of JECFA

主要文件

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生物来源

Olea europaea

质量水平

300

等级

FG
Fragrance grade
Halal
Kosher
natural

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 173.315
FDA 21 CFR 178.1010

蒸汽密度

5.5 (vs air)

蒸汽压

<0.1 mmHg ( 20 °C)

方案

98%

expl. lim.

9 %

折射率

n20/D 1.432 (lit.)

沸点

268-269 °C (lit.)

mp

9 °C (lit.)

密度

0.906 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

致敏芳香化合物

no known allergens

性状检查

cheesy; waxy; tallow

SMILES字符串

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

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相关类别

象形图

Exclamation mark
GHS07

警示用语：

Warning

危险声明

H315,H319

危险分类

Eye Irrit. 2 - Skin Irrit. 2

储存分类代码

10 - Combustible liquids

WGK

WGK 1

闪点(°F)

278.6 °F - Pensky-Martens closed cup

闪点(°C)

137 °C - Pensky-Martens closed cup

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBQ4393
SHBP4273
SHBN1045
SHBN0101
SHBM7876

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Wilbur Johnson et al.
International journal of toxicology, 30(6 Suppl), 228S-269S (2012-01-25)
Pelargonic acid and its esters function as skin-conditioning agents in cosmetics. Molecular weight (mw) and octanol-water partition coefficient data suggest that dermal penetration is possible. The biohandling of branched-chain fatty acids is not the same as for straight-chain fatty acids
Jan E Wahlberg et al.
Contact dermatitis, 49(3), 117-123 (2003-12-18)
Irritant contact dermatitis is defined as a non-immunological skin reaction following exposure to various chemical, mechanical and physical factors. It is known that the skin response to irritants depends on the irritant applied and differs between chemically different irritants. Sodium
J Wang et al.
Journal of dairy science, 104(2), 1576-1590 (2020-12-29)
To determine the odor-active compounds in Cheddar cheeses with different ripening times (6, 10, and 14 mo), 39 potent odorants of Cheddar cheeses were identified with a flavor dilution factor range between 1 and 512 by aroma extract dilution analysis.
Lulu Wang et al.
Journal of agricultural and food chemistry, 68(6), 1666-1677 (2020-01-21)
A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were
Raluca Ciuraru et al.
Scientific reports, 5, 12741-12741 (2015-08-06)
The sea-surface microlayer (SML) has different physical, chemical and biological properties compared to the subsurface water, with an enrichment of organic matter i.e., dissolved organic matter including UV absorbing humic substances, fatty acids and many others. Here we present experimental
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