W316814
3,4-己二酮
≥95%, FG
别名:
Hexane-3,4-dione
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关于此项目
线性分子式:
CH2CH2COCOCH2CH3
CAS Number:
分子量:
114.14
FEMA编号:
3168
Beilstein:
1700837
EC 号:
欧洲委员会编号:
2255
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
7.077
NACRES:
NA.21
Agency:
follows IFRA guidelines
生物来源
synthetic
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
方案
≥95%
折射率
n20/D 1.41 (lit.)
沸点
131 °C (lit.)
密度
0.939 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
caramel; buttery
SMILES字符串
CCC(=O)C(=O)CC
InChI
1S/C6H10O2/c1-3-5(7)6(8)4-2/h3-4H2,1-2H3
InChI key
KVFQMAZOBTXCAZ-UHFFFAOYSA-N
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一般描述
3,4-Hexanedione occurs naturally in honey and coffee. It has been proposed as a substitute for diacetyl in butter flavorings.
生化/生理作用
1.0% 时的气味
5ppm 时的味道
Profiles of volatile compounds and sensory analysis of three blends of coffee: influence of different proportions of Arabica and Robusta and influence of roasting coffee with sugar.
Sanz C, et al.
Journal of the Science of Food and Agriculture, 82(8), 840-847 (2002)
Flavor and free amino acid composition of lavender and eucalyptus honeys.
Bouseta A, et al.
Journal of Food Science, 61(4), 683-687 (1996)
Stacey E Anderson et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 62, 373-381 (2013-09-07)
Concern has been raised over the association of diacetyl with lung disease clinically resembling bronchiolitis obliterans in food manufacturing workers. This has resulted in the need for identification of alternative chemicals to be used in the manufacturing process. Structurally similar
Elizabeth I Parkinson et al.
Bioorganic & medicinal chemistry, 19(15), 4635-4643 (2011-07-08)
Carboxylesterases (CE) are ubiquitous enzymes found in both human and animal tissues and are responsible for the metabolism of xenobiotics. This includes numerous natural products, as well as a many clinically used drugs. Hence, the activity of these agents is
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 30(5), 49-49 (2005)
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