All Photos(3)
About This Item
Empirical Formula (Hill Notation):
C9H9N
CAS Number:
Molecular Weight:
131.17
Beilstein:
111296
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22
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Quality Level
Assay
98%
bp
265-266 °C (lit.)
mp
92-97 °C (lit.)
SMILES string
Cc1c[nH]c2ccccc12
InChI
1S/C9H9N/c1-7-6-10-9-5-3-2-4-8(7)9/h2-6,10H,1H3
InChI key
ZFRKQXVRDFCRJG-UHFFFAOYSA-N
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Hazard Statements
Precautionary Statements
Hazard Classifications
Aquatic Chronic 2
Storage Class Code
11 - Combustible Solids
WGK
WGK 2
Flash Point(F)
269.6 °F
Flash Point(C)
132 °C
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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Lisa Meier-Dinkel et al.
Meat science, 94(1), 19-26 (2013-01-30)
This study investigated the impact of assessors' varying olfactory acuity on the perceived intensity of androstenone and skatole odour and flavour in boar loins. To discriminate sensitive (SENS) and highly sensitive (SENSHIGH) panellists, two levels of androstenone were used on
K M Bekaert et al.
Meat science, 94(1), 125-132 (2013-02-14)
No automated detection system for boar taint detection is currently available, thus boar taint at the slaughterline can currently only be assessed using the singeing method (olfactory scoring). This study compares several heating methods (microwave, soldering iron and pyropen) and
Putative mechanisms of toxicity of 3-methylindole: from free radical to pneumotoxicosis.
T M Bray et al.
Annual review of pharmacology and toxicology, 34, 91-115 (1994-01-01)
P K Mathur et al.
Meat science, 91(4), 414-422 (2012-03-23)
A system for sensory evaluation of boar taint was used to evaluate boar taint in fat samples from 6574 entire males. The term "human nose scoring" has been used to describe this system. The samples from each boar were heated
Annie Robic et al.
Genetics, selection, evolution : GSE, 40(1), 129-143 (2007-12-22)
High levels of androstenone and skatole in fat tissues are considered the primary causes of boar taint, an unpleasant odour and flavour of the meat from non-castrated male pigs. The aim of this article is to review our current knowledge
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