跳转至内容
Merck
CN

W319600

顺式茉莉酮

stabilized

别名:

茉莉酮, (Z)-3-甲基-2-(2-戊烯基)-2-环戊烯-1-酮

登录 查看组织和合同定价。

选择尺寸

关于此项目

经验公式（希尔记法）:
C11H16O
化学文摘社编号:
488-10-8
分子量:
164.24
Flavis number:
7.094
PubChem Substance ID:
24901546
UNSPSC Code:
12164502
FEMA Number:
3196
NACRES:
NA.21
EC Number:
207-668-4
MDL number:
MFCD00001402
Beilstein/REAXYS Number:
1907713
Organoleptic:
woody; floral; herbaceous
Grade:
Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

主要文件

查看所有文档
技术服务
需要帮助？我们经验丰富的科学家团队随时乐意为您服务。
让我们为您提供帮助
技术服务
需要帮助？我们经验丰富的科学家团队随时乐意为您服务。
让我们为您提供帮助

InChI key

XMLSXPIVAXONDL-PLNGDYQASA-N

InChI

1S/C11H16O/c1-3-4-5-6-10-9(2)7-8-11(10)12/h4-5H,3,6-8H2,1-2H3/b5-4-

SMILES string

[H]\C(CC)=C(/[H])CC1=C(C)CCC1=O

biological source

synthetic

grade

Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009, FDA 21 CFR 172.515

contains

α-tocopherol as stabilizer

refractive index

n20/D 1.498 (lit.)

bp

134-135 °C/12 mmHg (lit.)

density

0.94 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

woody; floral; herbaceous

Quality Level

300, 400

正在寻找类似产品? 访问 产品对比指南

相关类别

General description

顺式-茉莉酮是绿茶、乌龙茶、茉莉花茶和铁观音茶等多种茶叶中主要的挥发性香味化合物之一。也是茉莉花油的主要气味成分。在植物中，顺式-茉莉酮在昆虫攻击或机械损伤期间充当防御激活剂。

Disclaimer

仅供R&D或非EU食品使用不用于零售。

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

存储类别

10 - Combustible liquids

wgk

WGK 2

flash_point_f

224.6 °F - closed cup

flash_point_c

107 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBP1608
SHBP1013
SHBN5843
SHBM4391
MKCH3126

没有发现合适的版本？

如果您需要特殊版本，可通过批号或批次号查找具体证书。

搜索COA

已有该产品？

在文件库中查找您最近购买产品的文档。

访问文档库

New roles for cis-jasmone as an insect semiochemical and in plant defense.
Birkett MA, et al.
Proceedings of the National Academy of Sciences of the USA, 97(16), 9329-9334 (2000)
Flavor constituents of pouchong tea and a comparison of the aroma pattern with jasmine tea
Yamanishi T, et al.
Agricultural and Biological Chemistry, 44(9), 2139-2142 (1980)
Photochemical reaction of (Z)-jasmone under various conditions.
Tateba H, et al.
Bioscience, Biotechnology, and Biochemistry, 57(2), 220-226 (1993)
Preparation of the volatile flavor components from Tie Guanyin Tea and its application in cigarette flavoring.
Yuexin NI
Flavour Fragrance Cosmetics, 3, 416-416 (2012)
Effect of thermal treatment on the flavor formation of Oolong tea.
Yu TH, et al.
Food science and agricultural chemistry (1999)
查看所有相关文献

我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.

联系客户支持