推荐产品
生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets purity specifications of JECFA
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
可能包含
<0.10% alpha-tocopherol, synthetic as stabilizer
折射率
n20/D 1.473 (lit.)
沸点
115 °C/15 mmHg (lit.)
密度
0.88 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
green; fruity; waxy
SMILES字符串
[H]\C(CC)=C(/[H])CCOC(=O)CCCCC
InChI
1S/C12H22O2/c1-3-5-7-9-11-14-12(13)10-8-6-4-2/h5,7H,3-4,6,8-11H2,1-2H3/b7-5-
InChI key
RGACQXBDYBCJCY-ALCCZGGFSA-N
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应用
可用于修饰顺-3-己烯基乙酸酯,或者在芳香剂应用中作为果绿色前味复合物的一部分。
储存分类代码
10 - Combustible liquids
WGK
WGK 2
闪点(°F)
No data available
闪点(°C)
No data available
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Pesticide biochemistry and physiology, 165, 104542-104542 (2020-05-04)
The tea geometrid moth Ectropis obliqua Prout is one of the most serious moth pests in tea plants, and its sex pheromones have been identified as typical Type-II polyunsaturated hydrocarbons and epoxide derivatives. Therefore, the E. obliqua male olfactory system
Environmental entomology, 50(3), 589-598 (2021-03-08)
Tea black tussock moth, Dasychira baibarana (Matsumura) (Lepidoptera: Lymantriidae), is a devastating pest species of the tea plant in China. Here, we evaluated the responses of D. baibarana to tea plant volatiles using gas chromatography coupled electroantennographic detection (GC-EAD), eleclectroantennography
Food research international (Ottawa, Ont.), 129, 108841-108841 (2020-02-11)
The orchid-like odor of a tea infusion is regarded as a noble aroma and an essential sensory attribute for certain premium teas. Such tea leaves are difficult to make and the quality is not always reproducible. This study is focused
Molecules (Basel, Switzerland), 24(11) (2019-05-31)
Feijoa is an aromatic fruit and the essential oil from feijoa peel could be a valuable by-product in the juicing industry. An initial comparison of the essential oil extraction methods, steam-distillation and hydro-distillation, was conducted. The volatile compounds in the
Food research international (Ottawa, Ont.), 129, 108873-108873 (2020-02-11)
The phenolic compounds and aroma active compounds in feijoa (Acca sellowiana (O.Berg) Burret) juice from four New Zealand grown cultivars (Apollo, Unique, Opal Star, and Wiki Tu) were investigated. A high total phenolic content (maximum 1.89 mg GAE/mL juice) and significant
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