跳转至内容
Merck
CN

W328405

1-糠基吡咯

≥98%, FG

别名:

1-(2-Furanylmethyl)-1H-pyrrole, N-Furfuryl pyrrole

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):
C9H9NO
化学文摘社编号:
分子量:
147.17
FEMA Number:
3284
Council of Europe no.:
2317
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.134
EC Number:
215-876-1
NACRES:
NA.21
MDL number:
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

产品名称

1-糠基吡咯, ≥98%, FG

SMILES string

C(c1ccco1)n2cccc2

InChI

1S/C9H9NO/c1-2-6-10(5-1)8-9-4-3-7-11-9/h1-7H,8H2

InChI key

BTBFUBUCCJKJOZ-UHFFFAOYSA-N

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

vapor density

>1 (vs air)

assay

≥98%

refractive index

n20/D 1.531 (lit.)

bp

76-78 °C/1 mmHg (lit.)

density

1.081 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

green; vegetable; earthy

Quality Level

正在寻找类似产品? 访问 产品对比指南

General description

1-Furfurylpyrrole has been identified as a potential contributor of flavor and aroma to popcorn. It is also found in roasted almonds.

pictograms

Exclamation mark

signalword

Warning

Hazard Classifications

Acute Tox. 4 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral

存储类别

10 - Combustible liquids

wgk

WGK 3

flash_point_f

199.4 °F - closed cup

flash_point_c

93 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

新产品
此项目有

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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。

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

Flavor components of roasted almond.
Takei Y & Yamanishi T.
Agricultural and Biological Chemistry, 38(12), 2329-2336 (1974)
Popcorn flavor: identification of volatile compounds.
Walradt JP, et al.
Journal of Agricultural and Food Chemistry, 18(5), 926-928 (1970)

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