推荐产品
等级
FG
Fragrance grade
Halal
Kosher
anhydrous
natural
质量水平
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515
方案
97%
环保替代产品特性
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
mp
104-108 °C
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
环保替代产品分类
性状检查
bread; burnt; caramel; maple; roasted; sweet
SMILES字符串
CC1CCC(=O)C1=O
InChI
1S/C6H8O2/c1-4-2-3-5(7)6(4)8/h8H,2-3H2,1H3
InChI key
CFAKWWQIUFSQFU-UHFFFAOYSA-N
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一般描述
Methyl cyclopentenolone is one of the flavor compounds of maple syrup, coffee oil and wood smoke. It is reported to be one the key aroma compounds in Wasanbon sugar, contributing to the maple-like flavor. Methyl cyclopentenolone is also one of the major volatile compound formed during the thermal degradation of glucose.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.
应用
This material is found primarily as the enol form (CAS 80-71-7) in its pure, anhydrous state. Readily forms the diketone form (CAS 765-70-8) in solution.
警示用语：
Danger
危险声明
危险分类
Acute Tox. 4 Oral - Eye Dam. 1 - Skin Sens. 1
储存分类代码
11 - Combustible Solids
WGK
WGK 2
闪点(°F)
212.0 °F
闪点(°C)
100 °C
Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose.
Yu TH & Ho CT.
Journal of Agricultural and Food Chemistry, 43(6), 1641-1646 (1995)
Some compounds formed during nonenzymic browning of orange powder.
Tatum JH, et al.
Journal of Agricultural and Food Chemistry, 15(5), 773-775 (1967)
Contents and Compositions of the Aroma in ?Wasanbon? Sugar.
Matsui T & Kitaoka S.
J. Nutr. Sci. Vitaminol., 27(6), 563-572 (1981)
The flavor chemistry of wood smoke.
Maga JA
Food Reviews International, 3(1-2), 139-183 (1987)
Ae Ra Kim et al.
The Journal of pharmacy and pharmacology, 54(10), 1385-1392 (2002-10-25)
It has been known that reactive oxygen and nitrogen species such as nitric oxide (NO), superoxide radical (*O2-) and their byproduct peroxynitrite (ONOO-) induce cellular and tissue injury, ultimately resulting in several human diseases. In this study, we examined scavenging
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