所有图片(1)
About This Item
线性分子式:
HOC6H4CH2CH2COCH3
CAS号:
分子量:
164.20
FEMA编号:
2588
Beilstein:
776080
EC 号:
欧洲委员会编号:
755
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
7.055
NACRES:
NA.21
性状检查:
berry; jam; raspberry; sweet
等级:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
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
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets purity specifications of JECFA
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515
方案
≥98%
mp
81-85 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
berry; jam; raspberry; sweet
SMILES字符串
CC(=O)CCc1ccc(O)cc1
InChI
1S/C10H12O2/c1-8(11)2-3-9-4-6-10(12)7-5-9/h4-7,12H,2-3H2,1H3
InChI key
NJGBTKGETPDVIK-UHFFFAOYSA-N
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The basidiomycete Nidula niveo-tomentosa produced 4-(4-hydroxyphenyl)-butan-2-one (raspberry ketone), one of the character impact components of raspberry flavor, and its corresponding alcohol. A systematic attempt was made to improve the productivity of this fungus. Variation of nutrient medium composition, precursor amount
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