所有图片(1)
About This Item
线性分子式:
CH3CO2(CH2)3C6H5
CAS号:
分子量:
178.23
FEMA编号:
2890
EC 号:
欧洲委员会编号:
222
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
9.032
NACRES:
NA.21
性状检查:
cinnamon; balsamic; spicy
等级:
FG
Kosher
Kosher
生物来源:
synthetic
Agency:
meets purity specifications of JECFA
食品过敏原:
no known allergens
推荐产品
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
方案
≥98%
折射率
n20/D 1.496 (lit.)
沸点
244 °C (lit.)
密度
1.012 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
cinnamon; balsamic; spicy
SMILES字符串
CC(=O)OCCCc1ccccc1
InChI
1S/C11H14O2/c1-10(12)13-9-5-8-11-6-3-2-4-7-11/h2-4,6-7H,5,8-9H2,1H3
InChI key
JRJGKUTZNBZHNK-UHFFFAOYSA-N
储存分类代码
10 - Combustible liquids
WGK
WGK 2
闪点(°F)
235.4 °F - closed cup
闪点(°C)
113 °C - closed cup
Zhiqiang Yao et al.
Protein science : a publication of the Protein Society, 27(8), 1526-1534 (2018-05-04)
The study of enzyme substrate specificity is vital for developing potential applications of enzymes. However, the routine experimental procedures require lot of resources in the discovery of novel substrates. This article reports an in silico structure-based algorithm called Crius, which
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