88656
单咖啡酰酒石酸
analytical standard
别名:
2-咖啡酰-L-酒石酸
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关于此项目
经验公式（希尔记法）:
C13H12O9
化学文摘社编号:
分子量:
312.23
MDL编号:
UNSPSC代码:
85151701
PubChem化学物质编号:
NACRES:
NA.24
等级
analytical standard
质量水平
方案
≥97.0% (HPLC)
保质期
limited shelf life, expiry date on the label
技术
HPLC: suitable
gas chromatography (GC): suitable
杂质
≤10.0% water
应用
food and beverages
包装形式
neat
储存温度
2-8°C
SMILES字符串
O[C@H]([C@@H](OC(=O)\C=C\c1ccc(O)c(O)c1)C(O)=O)C(O)=O
InChI
1S/C13H12O9/c14-7-3-1-6(5-8(7)15)2-4-9(16)22-11(13(20)21)10(17)12(18)19/h1-5,10-11,14-15,17H,(H,18,19)(H,20,21)/b4-2+/t10-,11-/m1/s1
InChI key
SWGKAHCIOQPKFW-JTNORFRNSA-N
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应用
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
包装
Bottomless glass bottle. Contents are inside inserted fused cone.
其他说明
This compound is commonly found in plants of the genus: echinacea
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
Nicole Schöbel et al.
Chemical senses, 39(6), 471-487 (2014-04-11)
Astringency is an everyday sensory experience best described as a dry mouthfeel typically elicited by phenol-rich alimentary products like tea and wine. The neural correlates and cellular mechanisms of astringency perception are still not well understood. We explored taste and
Alejandro Cáceres-Mella et al.
Journal of agricultural and food chemistry, 62(29), 7255-7262 (2014-07-02)
The chemical and sensory effects of storing Sauvignon Blanc in colored bottles and exposing them to artificial light were examined. The colors of the bottles chosen were Dead Leaf Green, Antique Green, Amber, and Flint. The light was provided by
实验方案
HPLC Analysis of Polyphenols in Nero d'Avola Red Wine on Discovery® HS C18 (UV 280 nm)
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