W501018
(E)-2-甲基巴豆酸异戊酯
≥97%
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关于此项目
线性分子式:
CH3CH=C(CH3)CO2CH2CH2CH(CH3)2
化学文摘社编号:
分子量:
170.25
EC 号:
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
NACRES:
NA.21
生物来源
synthetic
质量水平
方案
≥97%
折射率
n20/D 1.441 (lit.)
沸点
204-205 °C (lit.)
密度
0.897 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
fruity; herbaceous; wine-like
SMILES字符串
C\C=C(/C)C(=O)OCCC(C)C
InChI
1S/C10H18O2/c1-5-9(4)10(11)12-7-6-8(2)3/h5,8H,6-7H2,1-4H3/b9-5+
InChI key
ZARFDQHJMNVNLE-WEVVVXLNSA-N
储存分类代码
10 - Combustible liquids
WGK
WGK 3
闪点(°F)
176.0 °F - closed cup
闪点(°C)
80 °C - closed cup
法规信息
新产品
此项目有
Sapir Penker et al.
Frontiers in systems neuroscience, 14, 604718-604718 (2020-12-18)
Coding of odorous stimuli has been mostly studied using single isolated stimuli. However, a single sniff of air in a natural environment is likely to introduce airborne chemicals emitted by multiple objects into the nose. The olfactory system is therefore
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