W354201
6,10-二甲基-5,9-十一双烯-2-酮
≥97%, stabilized, FG
别名:
6,10-二甲基-5,9-十一碳二烯-2-酮，异构体混合物, 香叶基丙酮
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关于此项目
线性分子式:
(CH3)2C=CHCH2CH2C(CH3)=CHCH2CH2COCH3
化学文摘社编号:
分子量:
194.31
PubChem Substance ID:
UNSPSC Code:
12164502
Council of Europe no.:
11088
FEMA Number:
3542
Flavis number:
7.123
EC Number:
223-269-8
MDL number:
Beilstein/REAXYS Number:
1722277
Organoleptic:
fresh; green; floral; rose
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
InChI key
HNZUNIKWNYHEJJ-FMIVXFBMSA-N
InChI
1S/C13H22O/c1-11(2)7-5-8-12(3)9-6-10-13(4)14/h7,9H,5-6,8,10H2,1-4H3/b12-9+
SMILES string
C\C(C)=C\CC\C(C)=C\CCC(C)=O
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 872/2012, FDA 21 CFR 172.515
assay
≥97%
contains
α- Tocopherol, Synthetic as stabilizer
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
fresh; green; floral; rose
Quality Level
General description
6,10-二甲基-5,9-十一碳二烯-2-酮是番茄和某些种类的蘑菇中关键的挥发性风味物质之一。
signalword
Warning
hcodes
Hazard Classifications
Aquatic Chronic 2 - Skin Irrit. 2
存储类别
12 - Non Combustible Liquids
wgk
WGK 2
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Adrian Haiduc et al.
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 1152, 122228-122228 (2020-06-26)
Tobacco smoking contributes to tooth discoloration. Pigmented compounds in the smoke generated by combustion of tobacco can cause discoloration of dental hard tissues. However, aerosols from heated tobacco products cause less discoloration than cigarette smoke (CS) in vitro. The objective
Flavor of tomato and tomato products
Petro?Turza M.
Food Reviews International, 2(3), 309-351 (1986)
Investigation of some volatile components of seven fresh wild mushrooms (Basidiomycetes).
Rapior S, et al.
J. Essent. Oil Res., 8(2), 199-201 (1996)
Olusola Lamikanra et al.
Journal of agricultural and food chemistry, 50(14), 4043-4047 (2002-06-27)
Changes in volatile aroma constituents of fresh-cut cantaloupe melon with storage were determined by headspace solid-phase microextraction gas chromatography-mass spectrometry. The compounds isolated from the fruit immediately after cutting were predominantly aliphatic and aromatic esters. Storage of fruit at 4
Andrew J Simkin et al.
The Plant journal : for cell and molecular biology, 40(6), 882-892 (2004-12-09)
Volatile terpenoid compounds, potentially derived from carotenoids, are important components of flavor and aroma in many fruits, vegetables and ornamentals. Despite their importance, little is known about the enzymes that generate these volatiles. The tomato genome contains two closely related
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