W359009
丁位十四内酯
98%, FG
别名:
δ-Tetradecane lactone, Tetrahydro-6-nonyl-2H-pyran-2-one
登录 查看组织和合同定价。
选择尺寸
关于此项目
经验公式（希尔记法）:
C14H26O2
化学文摘社编号:
分子量:
226.36
FEMA Number:
3590
Council of Europe no.:
2196
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
10.016
EC Number:
220-334-2
NACRES:
NA.21
MDL number:
Organoleptic:
creamy; dairy; fatty; oily; waxy; sweet
Grade:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
丁位十四内酯, 98%, FG
SMILES string
CCCCCCCCCC1CCCC(=O)O1
InChI
1S/C14H26O2/c1-2-3-4-5-6-7-8-10-13-11-9-12-14(15)16-13/h13H,2-12H2,1H3
InChI key
SKQYTJLYRIFFCO-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
assay
98%
refractive index
n20/D 1.461 (lit.)
bp
130-135 °C/5 mmHg (lit.)
density
0.935 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
creamy; dairy; fatty; oily; waxy; sweet
正在寻找类似产品? 访问 产品对比指南
General description
δ-Tetradecalactone is a flavoring substance that is reported to occur in ovine fat, beef fat, heated butter and cheddar cheese.
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves
Analysis of Volatile Compounds in Beef Fat by Dynamic?Headspace Solid?Phase Microextraction Combined with Gas Chromatography?Mass Spectrometry.
Watanabe A, et al.
Journal of Food Science, 73(5) (2008)
Direct sampling capillary GLC analysis of flavor volatiles from ovine fat.
Suzuki J & Bailey ME.
Journal of Agricultural and Food Chemistry, 33(3), 343-347 (1985)
Comparison of Methods for the Analysis of Higher Boiling Flavor Compounds in Cheddar Cheese1.
Dunn HC & Lindsay RC.
Journal of Dairy Science, 68(11), 2853-2858 (1985)
Isolation and identification of headspace volatiles formed in heated butter.
Lee SR, et al.
Journal of Agricultural and Food Chemistry, 39(11), 1972-1975 (1991)
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系客户支持