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W278430

壬酸

natural, 98%, FG

别名:

天竺葵酸, 洋锈球酸

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线性分子式:
CH3(CH2)7COOH
化学文摘社编号:
112-05-0
分子量:
158.24
Flavis number:
8.029
PubChem Substance ID:
329830532
UNSPSC Code:
12164502
FEMA Number:
2784
NACRES:
NA.21
EC Number:
203-931-2
MDL number:
MFCD00004433
Beilstein/REAXYS Number:
1752351
Organoleptic:
cheesy; waxy; tallow
Grade:
FG, Fragrance grade, Halal, Kosher, natural
Biological source:
Olea europaea
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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biological source

Olea europaea

Quality Level

300

grade

FG, Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 173.315, FDA 21 CFR 178.1010

vapor density

5.5 (vs air)

vapor pressure

<0.1 mmHg ( 20 °C)

assay

98%

expl. lim.

9 %

refractive index

n20/D 1.432 (lit.)

bp

268-269 °C (lit.)

mp

9 °C (lit.)

density

0.906 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

cheesy; waxy; tallow

SMILES string

CCCCCCCCC(O)=O

InChI

1S/C9H18O2/c1-2-3-4-5-6-7-8-9(10)11/h2-8H2,1H3,(H,10,11)

InChI key

FBUKVWPVBMHYJY-UHFFFAOYSA-N

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pictograms

Exclamation mark
GHS07

signalword

Warning

存储类别

10 - Combustible liquids

flash_point_f

278.6 °F - Pensky-Martens closed cup

flash_point_c

137 °C - Pensky-Martens closed cup

Hazard Classifications

Aquatic Chronic 3 - Eye Irrit. 2 - Skin Irrit. 2

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBQ4393
SHBP4273
SHBN1045
SHBN0101
SHBM7876

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Jan E Wahlberg et al.
Contact dermatitis, 49(3), 117-123 (2003-12-18)
Irritant contact dermatitis is defined as a non-immunological skin reaction following exposure to various chemical, mechanical and physical factors. It is known that the skin response to irritants depends on the irritant applied and differs between chemically different irritants. Sodium
J Wang et al.
Journal of dairy science, 104(2), 1576-1590 (2020-12-29)
To determine the odor-active compounds in Cheddar cheeses with different ripening times (6, 10, and 14 mo), 39 potent odorants of Cheddar cheeses were identified with a flavor dilution factor range between 1 and 512 by aroma extract dilution analysis.
Lulu Wang et al.
Journal of agricultural and food chemistry, 68(6), 1666-1677 (2020-01-21)
A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were
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全球贸易项目编号

货号GTIN
W278430-5KG-K04061834396994
W278430-500G-K04061834404866
W278430-1KG-K04061838093462
W278430-SAMPLE-K04061837516719