所有图片(1)
About This Item
线性分子式:
C2H5CO2(CH2)5CH3
CAS号:
分子量:
158.24
FEMA编号:
2576
EC 号:
欧洲委员会编号:
420
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
9.139
NACRES:
NA.21
性状检查:
green; musty; fruity; pear
等级:
FG
Halal
Kosher
Halal
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
Halal
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
≥97%
折射率
n20/D 1.413 (lit.)
沸点
73-74 °C/10 mmHg (lit.)
密度
0.871 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
green; musty; fruity; pear
储存温度
2-8°C
SMILES字符串
CCCCCCOC(=O)CC
InChI
1S/C9H18O2/c1-3-5-6-7-8-11-9(10)4-2/h3-8H2,1-2H3
InChI key
GOKKOFHHJFGZHW-UHFFFAOYSA-N
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生化/生理作用
10ppm 时的味道
储存分类代码
10 - Combustible liquids
WGK
WGK 2
闪点(°F)
149.0 °F - closed cup
闪点(°C)
65 °C - closed cup
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 28, 77-77 (2003)
Rachel S Leisso et al.
Physiologia plantarum, 153(2), 204-220 (2014-06-20)
'Soggy breakdown' (SB) is an internal flesh disorder of 'Honeycrisp' apple (Malus × domestica Borkh.) fruit that occurs during low temperature storage. The disorder is a chilling injury (CI) in which visible symptoms typically appear after several weeks of storage
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