所有图片(1)
别名:
四氢喹喔啉, 环己烷并吡嗪
经验公式（希尔记法）:
C8H10N2
CAS号:
分子量:
134.18
FEMA编号:
3321
EC 号:
欧洲委员会编号:
721
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
14.015
NACRES:
NA.21
推荐产品
生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
检测方案
≥97%
折射率
n20/D 1.542 (lit.)
bp
85 °C/3 mmHg (lit.)
密度
1.061 g/mL at 25 °C (lit.)
应用
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
musty; nutty; roasted
SMILES字符串
C1CCc2nccnc2C1
InChI
1S/C8H10N2/c1-2-4-8-7(3-1)9-5-6-10-8/h5-6H,1-4H2
InChI key
XCZPDOCRSYZOBI-UHFFFAOYSA-N
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一般描述
5,6,7,8-Tetrahydroquinoxaline is a volatile component of roasted peanuts, roasted filberts, roasted sesame seed and roasted cocoa.
包装
包装在玻璃瓶中
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
WGK
WGK 3
闪点(°F)
195.8 °F
闪点(°C)
91 °C
Volatile components of roasted peanuts.
Walradt JP, et al.
Journal of Agricultural and Food Chemistry, 19(5), 972-979 (1971)
Volatile components of roasted filberts.
Kinlin TE, et al.
Journal of Agricultural and Food Chemistry, 20(5), 1021-1028 (1972)
Volatile components of roasted cocoa: basic fraction.
Vitzthum OG, et al.
Journal of Food Science, 40(5), 911-916 (1975)
Yu Gong et al.
Chemistry (Weinheim an der Bergstrasse, Germany), 26(54), 12472-12480 (2020-06-25)
In this work, pyrazine (A), aminopyrazine (B), quinoxaline (C), and 5,6,7,8-tetrahydroquinoxaline (D) have been screened out among a large number of pyrazine derivatives to construct Hofmann-type metal-organic frameworks (MOFs) Fe(L)[M(CN)4 ] (M=Pt, Pd) with similar 3D pillared-layer structures. X-ray single-crystal
Some aroma components of roasted sesame seed (Sesamum indicum L.).
Manley CH, et al
Journal of Food Science, 39(1), 73-76 (1974)
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