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About This Item
经验公式（希尔记法）:
C10H12O2
CAS号:
分子量:
164.20
FEMA编号:
2130
EC 号:
欧洲委员会编号:
2226
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
6.032
NACRES:
NA.21
性状检查:
bitter; woody; sweet
等级:
FG
Kosher
Kosher
生物来源:
synthetic
Agency:
meets purity specifications of JECFA
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Kosher
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515
方案
≥95%
折射率
n20/D 1.509 (lit.)
沸点
83-85 °C/4 mmHg (lit.)
密度
1.065 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
bitter; woody; sweet
SMILES字符串
CC1COC(O1)c2ccccc2
InChI
1S/C10H12O2/c1-8-7-11-10(12-8)9-5-3-2-4-6-9/h2-6,8,10H,7H2,1H3
InChI key
CDIKGISJRLTLRA-UHFFFAOYSA-N
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一般描述
The product is an isomeric mixture of benzaldehyde propylene glycol acetal (Benzaldehyde PG acetal). It can be prepared from benzaldehyde and propylene glycol, via condensation reaction. Specific gravity of benzaldehyde PG acetal is 1.068 – 1.073 at 20°C. It has been identified as one of the volatile compound present in the artificial caramel and chocolate samples by non-equilibrated solid-phase microextraction/gas chromatography/mass spectrometry.
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
10 - Combustible liquids
WGK
WGK 2
闪点(°F)
235.4 °F
闪点(°C)
113 °C
Headspace solid-phase microextraction analysis of artificial flavors.
Coleman WM and Dube MF.
Journal of the Science of Food and Agriculture, 85(15), 2645-2654 (2005)
Burdock GA.
Fenaroli's Handbook of Flavor Ingredients, Fifth Edition, 135-135 (2004)
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