推荐产品
生物来源
synthetic
质量水平
等级
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515
检测方案
≥98%
折射率
n20/D 1.487 (lit.)
bp
253 °C (lit.)
密度
0.986 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
cocoa; honey; floral; sweet
SMILES字符串
CC(C)COC(=O)Cc1ccccc1
InChI
1S/C12H16O2/c1-10(2)9-14-12(13)8-11-6-4-3-5-7-11/h3-7,10H,8-9H2,1-2H3
InChI key
RJASFPFZACBKBE-UHFFFAOYSA-N
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生化/生理作用
5ppm 时的味道
其他说明
天然存在：可可。
WGK
WGK 2
闪点(°F)
closed cup
闪点(°C)
closed cup
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 30, 66-66 (2005)
Kye Chung Park et al.
Journal of insect physiology, 78, 33-46 (2015-05-06)
Phytophagous insects detect volatile compounds produced by host and non-host plants, using species-specific sets of olfactory receptor neurons (ORNs). To investigate the relationship between the range of host plants and the profile of ORNs, single sensillum recordings were carried out
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