Merck
CN

W324507

Sigma-Aldrich

十一酸

≥99%, FG

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别名:
十一烷酸, 十一碳酸
线性分子式:
CH3(CH2)9COOH
CAS号:
分子量:
186.29
FEMA编号:
3245
Beilstein:
1759287
EC 号:
欧洲委员会编号:
696
MDL编号:
PubChem化学物质编号:
Flavis编号:
8.042
NACRES:
NA.21

生物来源

synthetic

质量水平

等级

FG
Fragrance grade

Agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA

检测方案

≥99%

bp

228 °C/160 mmHg (lit.)
248-250 °C (lit.)

mp

28-31 °C (lit.)

application(s)

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

creamy; waxy

SMILES string

CCCCCCCCCCC(O)=O

InChI

1S/C11H22O2/c1-2-3-4-5-6-7-8-9-10-11(12)13/h2-10H2,1H3,(H,12,13)

InChI key

ZDPHROOEEOARMN-UHFFFAOYSA-N

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此商品
W240109W278408W279900
Undecanoic acid ≥99%, FG

Sigma-Aldrich

W324507

十一酸

δ-Dodecalactone ≥97%, FG

Sigma-Aldrich

W240109

δ-十二内酯

Nonanoic acid ≥96%, FG

Sigma-Aldrich

W278408

壬酸

Octanoic acid ≥98%, FG

Sigma-Aldrich

W279900

辛酸

grade

FG, Fragrance grade

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines

agency

follows IFRA guidelines

agency

follows IFRA guidelines

agency

follows IFRA guidelines, meets purity specifications of JECFA

assay

≥99%

assay

≥97%

assay

≥96%

assay

≥98%

bp

228 °C/160 mmHg (lit.), 248-250 °C (lit.)

bp

140-141 °C/1 mmHg (lit.)

bp

268-269 °C (lit.)

bp

237 °C (lit.)

mp

28-31 °C (lit.)

mp

−12 °C (lit.)

mp

9 °C (lit.)

mp

15-17 °C (lit.)

一般描述

十一酸是一种挥发性游离脂肪酸,据报道作为风味化合物存在于乳脂,奶酪和肉脂中。

储存分类代码

11 - Combustible Solids

WGK

WGK 1

闪点(°F)

233.6 °F

闪点(°C)

> 112 °C

个人防护装备

dust mask type N95 (US), Eyeshields, Gloves


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十七酸

Volatile flavor compounds in spray-dried skim milk powder.
Shiratsuchi H, et al.
Journal of Agricultural and Food Chemistry, 42(4), 984-988 (1994)
Formation of volatile free fatty acids during ripening of Cheddar-like hard goat cheese.
Attaie R & Richter RL.
Journal of Dairy Science, 79(5), 717-724 (1996)
Volatile medium chain fatty acids and mutton flavor.
Wong E, et al.
Journal of Agricultural and Food Chemistry, 23(3), 495-498 (1975)
Aroma properties and thresholds of some branched?chain and other minor volatile fatty acids occurring in milkfat and meat lipids.
Brennand CP, et al.
Journal of Sensory Studies, 4(2), 105-120 (1989)
Volatile Branched?chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors.
Ha JK & Lindsay RC.
Journal of Food Science, 56(5), 1241-1247 (1991)

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