W288705
苯丙醛
≥95%, stabilized, FG, FCC
别名:
3-苯丙醛, 3-苯基丙醛
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关于此项目
线性分子式:
C6H5CH2CH2CHO
化学文摘社编号:
分子量:
134.18
FEMA Number:
2887
Council of Europe no.:
2013
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.080
EC Number:
203-211-8
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1071910
biological source
synthetic
Quality Level
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 172.515
assay
≥95%
contains
α-tocopherol,synthetic as stabilizer, citric acid, synthetic as stabilizer
refractive index
n20/D 1.523 (lit.)
bp
97-98 °C/12 mmHg (lit.)
density
1.019 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
green; citrus; floral; peach
SMILES string
[H]C(=O)CCc1ccccc1
InChI
1S/C9H10O/c10-8-4-7-9-5-2-1-3-6-9/h1-3,5-6,8H,4,7H2
InChI key
YGCZTXZTJXYWCO-UHFFFAOYSA-N
General description
氢肉桂醛是肉桂精油的挥发性成分之一。
Biochem/physiol Actions
20ppm 时的味道
Other Notes
天然存在：肉桂、番茄、鸡肉、啤酒和牛至。
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存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
203.0 °F - closed cup
flash_point_c
95 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Volatile constituents of cinnamon (Cinnamomum zeylanicum) oils.
Senanayake UM, et al.
Journal of Agricultural and Food Chemistry, 26(4), 822-824 (1978)
Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositions.
Wang R, et al.
Innovative Food Science & Emerging Technologies, 10(2), 289-292 (2009)
A comparison of essential oil constituents of bark, leaf, root and fruit of cinnamon (Cinnamomum zeylanicum Blum) grown in Sri Lanka.
Paranagama PA, et al.
Journal of the National Science Foundation of Sri Lanka, 29(3-4) (2010)