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Merck
CN

W353000

间甲酚

≥98%, FG

别名:

1-羟基-3-甲苯, 3-甲酚, 3-羟基甲苯

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关于此项目

线性分子式:
CH3C6H4OH
化学文摘社编号:
分子量:
108.14
FEMA Number:
3530
Council of Europe no.:
617
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
4.026
EC Number:
203-577-9
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
506719
Organoleptic:
burnt; spicy; smoky
Grade:
FG
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
Food allergen:
no known allergens
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产品名称

间甲酚, ≥98%, FG

SMILES string

Cc1cccc(O)c1

InChI

1S/C7H8O/c1-6-3-2-4-7(8)5-6/h2-5,8H,1H3

InChI key

RLSSMJSEOOYNOY-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 175.300
FDA 21 CFR 177.2410

vapor density

3.72 (vs air)

vapor pressure

<1 mmHg ( 20 °C)

assay

≥98%

autoignition temp.

1036 °F

expl. lim.

1.06-1.35 %, 150 °F

refractive index

n20/D 1.541 (lit.)

bp

203 °C (lit.)

mp

8-10 °C (lit.)

density

1.034 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

burnt; spicy; smoky

Quality Level

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General description

-甲酚是牛肉脂肪中关键的挥发性酚类成分之一。它也是牛肉风味的关键因素之一。

pictograms

Skull and crossbonesCorrosion

signalword

Danger

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 3 Oral - Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B

存储类别

6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials

wgk

WGK 2

flash_point_f

186.8 °F - closed cup

flash_point_c

86 °C - closed cup

ppe

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

法规信息

危险化学品
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分析证书(COA)

Lot/Batch Number

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a J & Lindsay RC
Journal of Food Science, 56(5), 1197-1202 (1991)
Simple phenol and phenolic compounds in food flavor
Maga JA & Katz I.
Critical Reviews in Food Science and Nutrition, 10(4), 323-372 (1978)
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