W332100
5,6,7,8-四氢喹喔啉
≥97%, FG
别名:
四氢喹喔啉, 环己烷并吡嗪
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关于此项目
经验公式（希尔记法）:
C8H10N2
化学文摘社编号:
分子量:
134.18
Council of Europe no.:
721
UNSPSC Code:
12164502
FEMA Number:
3321
PubChem Substance ID:
Flavis number:
14.015
EC Number:
252-002-8
NACRES:
NA.21
MDL number:
Organoleptic:
musty; nutty; roasted
Grade:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
产品名称
5,6,7,8-四氢喹喔啉, ≥97%, FG
SMILES string
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
biological source
synthetic
grade
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
assay
≥97%
refractive index
n20/D 1.542 (lit.)
bp
85 °C/3 mmHg (lit.)
density
1.061 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
musty; nutty; roasted
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Packaging
包装在玻璃瓶中
General description
5,6,7,8-Tetrahydroquinoxaline is a volatile component of roasted peanuts, roasted filberts, roasted sesame seed and roasted cocoa.
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
195.8 °F - closed cup
flash_point_c
91 °C - closed cup
Volatile components of roasted peanuts.
Walradt JP, et al.
Journal of Agricultural and Food Chemistry, 19(5), 972-979 (1971)
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)
Volatile components of roasted filberts.
Kinlin TE, et al.
Journal of Agricultural and Food Chemistry, 20(5), 1021-1028 (1972)
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