推荐产品
生物来源
synthetic
质量水平
等级
FG
管理合规性
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 110
检测方案
≥97%
折射率
n20/D 1.488 (lit.)
bp
102-107 °C (lit.)
密度
0.897 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
fatty; green; herbaceous
SMILES字符串
CCCCCc1ccccn1
InChI
1S/C10H15N/c1-2-3-4-7-10-8-5-6-9-11-10/h5-6,8-9H,2-4,7H2,1H3
InChI key
HSDXVAOHEOSTFZ-UHFFFAOYSA-N
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
WGK
WGK 3
闪点(°F)
closed cup
闪点(°C)
closed cup
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Yeşim Karademir et al.
Food research international (Ottawa, Ont.), 121, 919-925 (2019-05-22)
This study aimed to investigate lipid derived formations of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips during frying. 2,4-Decadienal, a lipid derived carbonyl, was monitored in repeatedly used sunflower oil at different thermoxidation levels (0, 6, 12, 18, 24 h at
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