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
检测方案
≥98%
折射率
n20/D 1.496 (lit.)
bp
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
WGK
WGK 2
闪点(°F)
235.4 °F
闪点(°C)
113 °C
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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