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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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Matthes Kenning et al.
Zoological letters, 5, 3-3 (2019-01-19)
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)
Prisca S Pierre et al.
Journal of chemical ecology, 37(4), 368-377 (2011-03-31)
Plants attacked by herbivorous insects emit volatile organic compounds that are used by natural enemies to locate their host or prey. The composition of the blend is often complex and specific. It may vary qualitatively and quantitatively according to plant
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