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关于此项目
经验公式(希尔记法):
C12H22O2
化学文摘社编号:
分子量:
198.30
PubChem Substance ID:
UNSPSC Code:
12164502
FEMA Number:
3612
Flavis number:
9.282
EC Number:
240-555-8
MDL number:
Organoleptic:
mushroom; fruity; buttery
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
biological source
synthetic
Quality Level
grade
FG, Halal, Kosher
reg. compliance
EU Regulation 1334/2008 & 872/2012, FCC
assay
≥97%
contains
α-tocopherol, synthetic as stabilizer
refractive index
n20/D 1.4295 (lit.)
bp
225-229 °C (lit.)
density
0.87 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
mushroom; fruity; buttery
SMILES string
CCCCCC(OC(=O)CCC)C=C
InChI
1S/C12H22O2/c1-4-7-8-10-11(6-3)14-12(13)9-5-2/h6,11H,3-5,7-10H2,1-2H3
InChI key
LZWFXVJBIZIHCH-UHFFFAOYSA-N
General description
天然存在:西番莲果。
Biochem/physiol Actions
1.0% 时的气味
5ppm 时的味道
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
209.8 °F - closed cup
flash_point_c
98.8 °C - closed cup
ppe
Eyeshields, Gloves
法规信息
新产品
此项目有
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 30, 58-58 (2005)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W361208-SAMPLE-K | 04061837530333 |