W320307
5-甲基喹喔啉
≥99%, FG
别名:
Nutty oxaline
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关于此项目
经验公式（希尔记法）:
C9H8N2
化学文摘社编号:
分子量:
144.17
FEMA Number:
3203
Council of Europe no.:
2271
UNSPSC Code:
12164502
PubChem Substance ID:
NACRES:
NA.21
EC Number:
237-246-5
Flavis number:
14.028
MDL number:
Organoleptic:
burnt; coffee; corn; nutty; roasted
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines, meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 110
assay
≥99%
refractive index
n20/D 1.62 (lit.)
bp
120 °C/15 mmHg (lit.)
mp
20-21 °C (lit.)
density
1.125 g/mL at 25 °C
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
burnt; coffee; corn; nutty; roasted
SMILES string
Cc1cccc2nccnc12
InChI
1S/C9H8N2/c1-7-3-2-4-8-9(7)11-6-5-10-8/h2-6H,1H3
InChI key
CQLOYHZZZCWHSG-UHFFFAOYSA-N
General description
5-Methylquinoxaline has been identified as one of the key volatile aroma compounds in roasted almonds{170] and roasted coffee.
Application
- Screening of flavor compounds using Ucp1-luciferase reporter beige adipocytes identified 5-methylquinoxaline as a novel UCP1-inducing compound.: This research, published in Bioscience, Biotechnology, and Biochemistry, identifies 5-methylquinoxaline as a novel compound that induces UCP1 in beige adipocytes, suggesting its potential application in metabolic studies and obesity treatment (Kawarasaki et al., 2022).
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signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
235.4 °F - closed cup
flash_point_c
113 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Isolation and determination of ?-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee
Daglia M, et al.
Journal of Agricultural and Food Chemistry, 55(22), 8877-8882 (2007)
Volatile components of roasted almonds: basic fraction.
Takei Y, et al.
Agricultural and Biological Chemistry, 38(3), 645-648 (1974)
Weerachat Sompong et al.
BMC complementary and alternative medicine, 15, 394-394 (2015-11-02)
Methylglyoxal (MG) is one of the most reactive glycating agents, which result the formation of advanced glycation end-products (AGEs) that have been implicated in the progression of age-related diseases. Inhibition of MG-induced AGE formation is the imperative approach for alleviating
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W320307-1KG-K | 04061838257734 |
| W320307-100G-K | 04061837528170 |
| W320307-SAMPLE-K | 04061838192981 |
| W320307-250G-K | 04061837528187 |