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关于此项目
线性分子式:
CH3(CH2)8CH(OH)CH3
化学文摘社编号:
分子量:
172.31
Flavis number:
2.086
PubChem Substance ID:
UNSPSC Code:
12164502
FEMA Number:
3246
NACRES:
NA.21
EC Number:
216-722-6
MDL number:
Beilstein/REAXYS Number:
1719795
Organoleptic:
waxy
Grade:
FG, Fragrance grade, Halal
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
biological source
synthetic
Quality Level
grade
FG, Fragrance grade, Halal
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 872/2012
assay
97%
refractive index
n20/D 1.437 (lit.)
bp
130-131 °C/28 mmHg (lit.), 229-231 °C (lit.)
mp
2-3 °C
density
0.828 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
waxy
SMILES string
CCCCCCCCCC(C)O
InChI
1S/C11H24O/c1-3-4-5-6-7-8-9-10-11(2)12/h11-12H,3-10H2,1-2H3
InChI key
XMUJIPOFTAHSOK-UHFFFAOYSA-N
General description
2-Undecanol is a volatile fatty alcohol that is reported to occur as a flavor component of coconut meat, cheese and hopped beer.
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signalword
Warning
hcodes
Hazard Classifications
Aquatic Chronic 2 - 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
206.6 °F - closed cup
flash_point_c
97 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
新产品
此项目有
Hop flavor constituents in beer by headspace analysis.
Murakami A, et al.
Journal of the American Society of Brewing Chemists, 45(1) (1987)
Contribution of Penicillium sp. to the Flavors of Brie and Camembert Cheese1.
Karahadian C, et al.
Journal of Dairy Science, 68(8), 1865-1877 (1985)
Volatile flavor components of coconut meat.
Lin FM & Wilkens WF.
Journal of Food Science, 35(5), 538-539 (1970)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W324604-25G | 04061837528521 |
| W324604-100G | 04061837846342 |
| W324604-SAMPLE | 04061833664360 |

