产品名称
3-乙氧基-1-丙醇, 97%
refractive index
n20/D 1.417 (lit.)
InChI key
XHMWPVBQGARKQM-UHFFFAOYSA-N
InChI
1S/C5H12O2/c1-2-7-5-3-4-6/h6H,2-5H2,1H3
SMILES string
CCOCCCO
assay
97%
form
liquid
bp
160-161 °C (lit.)
density
0.904 g/mL at 25 °C (lit.)
Quality Level
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Inhalation - Eye Irrit. 2 - Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
129.2 °F - closed cup
flash_point_c
54 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
新产品
此项目有
Shanshan Fan et al.
Food research international (Ottawa, Ont.), 137, 109349-109349 (2020-11-26)
Tibetan Qingke Jiu is the most important alcoholic beverage in the daily life of Tibetan people due to its unique flavor and rich nutrients. In this study, the aromatic characteristics of Qingke Jiu were studied by sensory analysis, aroma extract
Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity.
Eduardo Coelho et al.
Journal of food science and technology, 54(12), 4112-4122 (2017-11-01)
Vinegar stands as a highly appreciated fermented food product due to several functional properties and multiple applications. This work focuses on vinegar production from fruit wines derived from fruit concentrates, to attain a food product with nutritional added value. Four
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Molecules (Basel, Switzerland), 25(18) (2020-09-26)
Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of commercial sparkling wine samples
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic
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