推荐产品
生物来源
synthetic
质量水平
等级
FG
Kosher
管理合规性
EU Regulation 1334/2008 & 872/2012
检测方案
≥95%
旋光性
[α]20/D −51°, neat
折射率
n20/D 1.496 (lit.)
bp
221-222 °C (lit.)
密度
0.954 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
fruity; herbaceous; minty
SMILES字符串
CC1(C)C2CC=C(CO)C1C2
InChI
1S/C10H16O/c1-10(2)8-4-3-7(6-11)9(10)5-8/h3,8-9,11H,4-6H2,1-2H3/t8-,9-/m0/s1
InChI key
RXBQNMWIQKOSCS-IUCAKERBSA-N
应用
- Combined antimicrobial action of streptomycin and terpenes against atypical mycobacteria isolated from fish.: Research demonstrates the synergistic effects of myrtenol with streptomycin in combating atypical mycobacteria, suggesting a potential for enhancing antibiotic treatments in aquaculture (Guz et al., 2024).
生化/生理作用
50ppm 时的味道
其他说明
天然存在:越橘、布枯油、啤酒花油、桃金娘油、胡椒、悬钩子、苏格兰薄荷、草莓、弗吉尼亚烟草。
WGK
WGK 3
闪点(°F)
192.2 °F
闪点(°C)
89 °C
Perfumer & Flavorist, 20, 52-52 (2005)
Organoleptic Characteristics of Flavor Materials
Perfumer & Flavorist, 30, 54-54 (2005)
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