所有图片(1)
About This Item
经验公式（希尔记法）:
C11H20O2
CAS号:
分子量:
184.28
FEMA编号:
3294
EC 号:
欧洲委员会编号:
688
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
10.011
NACRES:
NA.21
性状检查:
coconut; creamy; fruity; waxy; peach
等级:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 110
方案
>97%
折射率
n20/D 1.459 (lit.)
n20/D 1.459
沸点
152-155 °C/10.5 mmHg (lit.)
152-155 °C/10.5 mmHg
密度
0.969 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
致敏芳香化合物
no known allergens
性状检查
coconut; creamy; fruity; waxy; peach
SMILES字符串
CCCCCCC1CCCC(=O)O1
InChI
1S/C11H20O2/c1-2-3-4-5-7-10-8-6-9-11(12)13-10/h10H,2-9H2,1H3
InChI key
YZRXRLLRSPQHDK-UHFFFAOYSA-N
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一般描述
δ-Undecalactone is a volatile flavor compound found in coconut meat, fresh peaches and tobacco.
应用
- RIFM fragrance ingredient safety assessment, δ-undecalactone, CAS Registry Number 710-04-3.: A comprehensive safety assessment of δ-Undecalactone, detailing its safe usage parameters in fragrance products, crucial for ensuring consumer safety and regulatory compliance (Api et al., 2021).
- Sweet scent lactones activate hot capsaicin receptor, TRPV1.: Research showing that δ-Undecalactone and other sweet scent lactones can activate the TRPV1 receptor, which has implications for understanding flavor perception and its physiological effects (Tobita et al., 2021).
生化/生理作用
味觉阈值为 10ppm
其他说明
天然存在：存在于黑莓、热黄油、牛奶、椰子和奶油中
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2
储存分类代码
10 - Combustible liquids
WGK
WGK 2
闪点(°F)
312.8 °F
闪点(°C)
156 °C
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Assessing the efficacy of candidate mosquito repellents against the background of an attractive source that mimics a human host.
Menger DJ, et al.
Medical and Veterinary Entomology, 28(4), 407-413 (2014)
A push-pull system to reduce house entry of malaria mosquitoes.
Menger DJ, et al.
Malaria Journal, 13(1), 119-119 (2014)
The effect of tobacco ingredients on smoke chemistry. Part I: Flavourings and additives.
Baker RR, et al.
Food And Chemical Toxicology, 42, 3-37 (2004)
Volatile flavor components of coconut meat.
Lin FM & Wilkens WF.
Journal of Food Science, 35(5), 538-539 (1970)
Study on development of a fresh peach flavor.
Zhu GY, et al.
Advanced Materials Research, 781, 1570-1573 (2013)
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