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Merck
CN

W282510

Sigma-Aldrich

橙油

natural, cold-compressed, California origin, FG

别名:

Citrus aurantium, Citrus sinensis

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About This Item

CAS号:
FEMA编号:
2825
MDL编号:
UNSPSC代码:
12164502
NACRES:
NA.21
性状检查:
orange
等级:
FG
Halal
Kosher
natural
生物来源:
Citrus sinensis (L.) Osbeck
食品过敏原:
no known allergens

生物来源

Citrus sinensis (L.) Osbeck

质量水平

等级

FG
Halal
Kosher
natural

管理合规性

EU Regulation 1334/2008 & 872/2012

旋光性

[α]20/D +97°, neat

质量

cold-compressed

可能包含

<0.02% BHT, synthetic as stabilizer

来源

California origin

折射率

n20/D 1.473

沸点

177 °C

密度

0.843 g/mL at 25 °C

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

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一般描述

Orange oil has been used to study its influence as a semiochemical on the mating success of mature males of the natal fruit fly.

制备说明

提取方法:冷压法

象形图

Flame

警示用语:

Warning

危险声明

危险分类

Flam. Liq. 3

储存分类代码

3 - Flammable liquids

WGK

WGK 2

闪点(°F)

129.2 °F - closed cup

闪点(°C)

54 °C - closed cup

个人防护装备

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

法规信息

新产品

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Terpenes and Sesquiterpenes in Cold?pressed Orange Oil.
Hunter GLK & Brogden WB.
Journal of Food Science, 30(1), 1-4 (1965)
Adult diet and exposure to semiochemicals influence male mating success in Ceratitis rosa (Diptera: Tephritidae).
Quilici S, et al.
Journal of Applied Entomology , 137(s1), 142-153 (2013)
Quantitative composition of cold-pressed orange oils.
Shaw PE & Coleman RL.
Journal of Agricultural and Food Chemistry, 22(5), 785-787 (1974)
Behzad Iravani et al.
Nature communications, 11(1), 648-648 (2020-02-02)
Current non-invasive neuroimaging methods can assess neural activity in all areas of the human brain but the olfactory bulb (OB). The OB has been suggested to fulfill a role comparable to that of V1 and the thalamus in the visual
Tsung-Shi Yang et al.
Journal of agricultural and food chemistry, 59(17), 9344-9350 (2011-08-09)
The effects of lecithin and pectin on riboflavin-photosensitized oxidation of orange oil in a multilayered oil-in-water emulsion are studied by response surface methodology. Lecithin and pectin contents are two variables studied. Mean oil droplet size, viscosity, and ζ-potential are investigated

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