推荐产品
等级
FG
Halal
Kosher
natural
质量水平
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
蒸汽密度
>4 (vs air)
蒸汽压
15 mmHg ( 20 °C)
检测方案
≥97%
形式
liquid
自燃温度
793 °F
expl. lim.
10.5 %
折射率
n20/D 1.39 (lit.)
pH值（酸碱度）
6.7 (20 °C, 5 g/L)
bp
115-117 °C (lit.)
mp
−99 °C (lit.)
密度
0.867 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
apple; banana; fruity; ethereal; sweet
SMILES字符串
CC(C)COC(C)=O
InChI
1S/C6H12O2/c1-5(2)4-8-6(3)7/h5H,4H2,1-3H3
InChI key
GJRQTCIYDGXPES-UHFFFAOYSA-N
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一般描述
Natural occurrence: Apple, banana, cocoa, fig, grape, grape brandy, pear, pineapple, sherry, strawberry and wine.
生化/生理作用
10ppm 时的味道
警示用语：
Danger
危险声明
危险分类
Flam. Liq. 2 - STOT SE 3
靶器官
Central nervous system
WGK
WGK 1
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
Burdock GA
Encyclopedia of Food and Color Additives, 1, 1441-1442 (1997)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 1441-1442 (1997)
Microbial production of scent and flavor compounds
Carroll AL, et al
Current Opinion in Biotechnology, 37, 8-15 (2016)
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 28, 103-103 (2003)
Y H Yoon et al.
American Industrial Hygiene Association journal, 51(6), 319-325 (1990-06-01)
A previously developed theoretical model was applied to investigate contaminant breakthrough on charcoal sampling tubes. Associated with the model are two important theoretical parameters. These parameters are k' (a rate constant) and tau (the time required for 50% contaminant breakthrough).
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