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Merck
CN

W354201

Sigma-Aldrich

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
FEMA编号:
3542
Beilstein:
1722277
EC 号:
欧洲委员会编号:
11088
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
7.123
Agency:
follows IFRA guidelines
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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 & 872/2012
FDA 21 CFR 172.515

方案

≥97%

包含

α- Tocopherol, Synthetic as stabilizer

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

fresh; green; floral; rose

SMILES字符串

C\C(C)=C\CC\C(C)=C\CCC(C)=O

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+

InChI key

HNZUNIKWNYHEJJ-FMIVXFBMSA-N

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一般描述

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

象形图

Exclamation markEnvironment

警示用语:

Warning

危险声明

危险分类

Aquatic Chronic 2 - Skin Irrit. 2

储存分类代码

12 - Non Combustible Liquids

WGK

WGK 2

闪点(°F)

Not applicable

闪点(°C)

Not applicable

个人防护装备

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Investigation of some volatile components of seven fresh wild mushrooms (Basidiomycetes).
Rapior S, et al.
J. Essent. Oil Res., 8(2), 199-201 (1996)
Flavor of tomato and tomato products
Petro?Turza M.
Food Reviews International, 2(3), 309-351 (1986)
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
Volatile composition of fourteen species of fresh wild mushrooms (Boletales).
Rapior S, et al.
J. Essent. Oil Res., 9(2), 231-234 (1997)
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

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