生物来源
synthetic
质量水平
等级
FG
Kosher
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 172.515
检测方案
≥99%
bp
300-301 °C (lit.)
mp
52-56 °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
orange; floral; sweet
SMILES字符串
CC(=O)c1ccc2ccccc2c1
InChI
1S/C12H10O/c1-9(13)11-7-6-10-4-2-3-5-12(10)8-11/h2-8H,1H3
InChI key
XSAYZAUNJMRRIR-UHFFFAOYSA-N
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一般描述
甲基β-萘基酮因其橙花似的气味而可被用作调味剂。
危险声明
预防措施声明
危险分类
Aquatic Chronic 2
WGK
WGK 2
闪点(°F)
334.4 °F
闪点(°C)
168 °C
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
Dictionary of Food ingredients, 90-90 (2013)
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 28, 104-104 (2003)
Russell J Chedgy et al.
Phytochemistry, 113, 149-159 (2015-01-07)
Salicinoids are phenolic glycosides (PGs) characteristic of the Salicaceae and are known defenses against insect herbivory. Common examples are salicin, salicortin, tremuloidin, and tremulacin, which accumulate to high concentrations in the leaves and bark of willows and poplars. Although their
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