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W274518

Sigma-Aldrich

水杨酸甲酯

≥98%, FCC, FG

别名:

2-羟基苯甲酸甲酯, 冬青油

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About This Item

线性分子式:
2-(HO)C6H4CO2CH3
CAS号:
119-36-8
分子量:
152.15
FEMA编号:
2745
Beilstein:
971516
EC 号:
204-317-7
欧洲委员会编号:
433
MDL编号:
MFCD00002214
UNSPSC代码:
12164502
PubChem化学物质编号:
24901303
Flavis编号:
9.749
NACRES:
NA.21
性状检查:
spicy; minty; cooling; sweet; wintergreen
等级:
FG
Halal
Kosher
生物来源:
synthetic
Agency:
meets purity specifications of JECFA
食品过敏原:
no known allergens

生物来源

synthetic

质量水平

400

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 175.105

蒸汽密度

5.26 (vs air)

蒸汽压

1 mmHg ( 54 °C)

方案

≥98%

表单

liquid

自燃温度

847 °F

折射率

n20/D 1.536 (lit.)

沸点

222 °C (lit.)

mp

−8-−7 °C (lit.)

密度

1.174 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

spicy; minty; cooling; sweet; wintergreen

SMILES字符串

COC(=O)c1ccccc1O

InChI

1S/C8H8O3/c1-11-8(10)6-4-2-3-5-7(6)9/h2-5,9H,1H3

InChI key

OSWPMRLSEDHDFF-UHFFFAOYSA-N

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相关类别

一般描述

Methyl salicylate is one of the main volatile flavor components in tomatoes, sapodilla and unburned tobacco.

警示用语：

Danger

危险分类

Acute Tox. 4 Oral - Aquatic Chronic 3 - Eye Dam. 1 - Repr. 2 - Skin Sens. 1B

储存分类代码

10 - Combustible liquids

WGK

WGK 2

闪点(°F)

204.8 °F - closed cup

闪点(°C)

96 °C - closed cup

个人防护装备

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBQ4778
SHBP3772
SHBP8710
SHBL6414
SHBN4099

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In the context of evolutionary arthopodial transformations, centipede ultimate legs exhibit a plethora of morphological modifications and behavioral adaptations. Many species possess significantly elongated, thickened, or pincer-like ultimate legs. They are frequently sexually dimorphic, indicating a role in courtship and
Volatile flavor components of sapodilla fruit (Achras sapota L).
MacLeod AJ & Gonzales de Troconis N.
Journal of Agricultural and Food Chemistry, 30(3), 515-517 (1982)
Quantitation of ten flavor compounds in unburned tobacco products.
Lisko JG, et al.
Analytical Methods : Advancing Methods and Applications, 6(13), 4698-4704 (2014)
Flavor chemistry of tomato volatiles.
Kazeniac SJ & Hall RM
Journal of Food Science, 35(5), 519-530 (1970)
Michiel van Wijk et al.
PloS one, 6(7), e21742-e21742 (2011-07-19)
Insect herbivory induces plant odors that attract herbivores' natural enemies. Assuming this attraction emerges from individual compounds, genetic control over odor emission of crops may provide a rationale for manipulating the distribution of predators used for pest control. However, studies
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