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质量水平
方案
≥97.0% (GC)
表单
liquid
折射率
n20/D 1.426
沸点
174-176 °C (lit.)
密度
0.818 g/mL at 20 °C (lit.)
官能团
hydroxyl
SMILES字符串
CCCCC(O)CCC
InChI
1S/C8H18O/c1-3-5-7-8(9)6-4-2/h8-9H,3-7H2,1-2H3
InChI key
WOFPPJOZXUTRAU-UHFFFAOYSA-N
储存分类代码
10 - Combustible liquids
WGK
WGK 3
闪点(°F)
149.0 °F - closed cup
闪点(°C)
65 °C - closed cup
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
M Winters et al.
Journal of applied microbiology, 127(3), 778-793 (2019-06-19)
Yeast and bacterial communities inhabit a sourdough starter to make artisanal bread. This study shows whether the interactions of micro-organisms derived from Australian sourdough starters provide some of the positive flavour, and aroma properties to bread by using defined sourdough
Qi Wang et al.
Food research international (Ottawa, Ont.), 140, 109995-109995 (2021-03-03)
As the main raw material for commercial Wuliangye-flavor liquor, Wuliangye-flavor raw liquor (WFRL) plays an important role in the formation of flavor components. Aroma components and microbial community diversity of 4 WFRLs produced by the same fermenting cellar were investigated
Ling You et al.
World journal of microbiology & biotechnology, 37(2), 26-26 (2021-01-12)
The role of the yeast community in Chinese strong-flavor baijiu fermentation was investigated by culture-independent and culture-dependent methods based on 26S rDNA sequence analysis. 92 yeast species belonging to 54 genera were found by Illumina sequencing during the fermentation of
Yun Xiong et al.
Journal of the science of food and agriculture, 100(3), 978-985 (2019-10-17)
Sorghum grain is rich in phenolic compounds and has the potential to be developed into functional beverages such as sorghum grain tea, in which the health benefits and flavour are the important quality attributes to be considered in tea product
Jia Zheng et al.
Food research international (Ottawa, Ont.), 114, 64-71 (2018-10-27)
Changes of volatile compounds and sensory properties in the fermentation process of Wuliangye baobaoqu starter (WBS) were determined by sensory analysis, gas chromatography-olfactometry (GC/O) and GC quantitative analyses. The sensory properties of WBS changed from the sour, fruity, bready notes
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