所有图片(1)
About This Item
线性分子式:
CH3C6H4CHO
CAS号:
分子量:
120.15
FEMA编号:
3068
Beilstein:
385772
EC 号:
欧洲委员会编号:
115
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
5.029
NACRES:
NA.21
性状检查:
cherry
等级:
FG
Halal
Kosher
Halal
Kosher
生物来源:
synthetic
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Halal
Kosher
管理合规性
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515
方案
≥97%
折射率
n20/D 1.545 (lit.)
沸点
204-205 °C (lit.)
82-85 °C/11 mmHg (lit.)
密度
1.019 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
cherry
SMILES字符串
[H]C(=O)c1ccc(C)cc1
InChI
1S/C8H8O/c1-7-2-4-8(6-9)5-3-7/h2-6H,1H3
InChI key
FXLOVSHXALFLKQ-UHFFFAOYSA-N
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一般描述
p-Tolualdehyde is a volatile flavor constituent of many fruits such as mango, star apple, quince, kiwi etc.
警示用语：
Warning
危险声明
危险分类
Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2
储存分类代码
10 - Combustible liquids
WGK
WGK 1
闪点(°F)
161.6 °F - closed cup
闪点(°C)
72 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
新产品
Odour?active compounds in mango (Mangifera indica L. cv. Corazon).
Pino JA.
International Journal of Food Science and Technology, 47(9), 1944-1950 (2012)
Volatile components of quince fruit (Cydonia oblonga Mill.).
Tsuneya T, et al.
Agricultural and Biological Chemistry, 47(11), 2495-2502 (1983)
Volatile constituents of star apple (Chrysophyllum cainito L.) from Cuba.
Pino J, et al.
Flavour and Fragrance Journal, 17(5), 401-403 (2002)
Kei Ohkubo et al.
Chemical communications (Cambridge, England), 46(4), 601-603 (2010-01-12)
Photooxygenation of p-xylene by oxygen occurs efficiently under photoirradiation of 9-mesityl-2,7,10-trimethylacridinium ion (Me(2)Acr(+)-Mes) to yield p-tolualdehyde and hydrogen peroxide, which is initiated via photoinduced electron transfer of Me(2)Acr(+)-Mes to produce the electron-transfer state.
María J Jordán et al.
Journal of agricultural and food chemistry, 50(19), 5386-5390 (2002-09-05)
Gas chromatography-mass spectrometry (GC-MS) and multidimensional gas chromatography olfactometry (GC/GC-O) were utilized to study the aroma profile and the aroma active components of commercial kiwi essence and the initial fresh fruit puree. Totals of 29 and 33 components were identified
实验方案
-Tolualdehyde; Valeraldehyde; Isovaleraldehyde
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