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Merck
CN

W348007

邻甲酚

≥99%

别名:

2-甲酚

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关于此项目

线性分子式:
CH3C6H4OH
化学文摘社编号:
分子量:
108.14
FEMA Number:
3480
Council of Europe no.:
618
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
4.027
EC Number:
202-423-8
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
506917
Organoleptic:
musty; phenolic
Grade:
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
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产品名称

邻甲酚, ≥99%

SMILES string

Cc1ccccc1O

InChI

1S/C7H8O/c1-6-4-2-3-5-7(6)8/h2-5,8H,1H3

InChI key

QWVGKYWNOKOFNN-UHFFFAOYSA-N

biological source

synthetic

grade

Halal
Kosher

agency

meets purity specifications of JECFA

vapor density

3.72 (vs air)

vapor pressure

0.3 mmHg ( 20 °C)
1 mmHg ( 38.2 °C)

assay

≥99%

form

solid or liquid

autoignition temp.

1110 °F

expl. lim.

1.47 %, 148 °F

storage condition

under inert gas

refractive index

n20/D 1.541-1.550

pH

4.5 (25 g/L)

bp

191 °C (lit.)

mp

29-31 °C (lit.)

density

1.048 g/mL at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

musty; phenolic

Quality Level

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Application


  • Ultrahigh-performance liquid chromatography-tandem mass spectrometry quantitation of o-cresol in hydrolyzed human urine to assess toluene exposure.:利用先进的色谱技术定量人尿液中的邻甲酚。说明其在甲苯及相关物质接触评估中的应用意义(Langlois et al., 2023)。


Disclaimer

仅供R&D或非EU食品使用不用于零售。
空气敏感型

General description

邻-甲酚是葡萄酒、山毛榉木馏油和硬木锯末烟雾中关键的挥发性酚类成分之一。它也是红肉及陈年意大利奶酪中的一种风味成分。

pictograms

Skull and crossbonesCorrosion

signalword

Danger

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 3 Oral - Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B

存储类别

6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials

wgk

WGK 2

flash_point_f

177.8 °F - closed cup

flash_point_c

81.0 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type P3 (EN 143) respirator cartridges

法规信息

危险化学品
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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Volatile phenol determination in wine.
Etievant PX.
Journal of Agricultural and Food Chemistry, 85(9), 1580-1586 (2005)
Volatile components of hardwood sawdust smoke. Components of phenolic fraction.
Lustre AO & Issenberg P.
Journal of Agricultural and Food Chemistry, 56(5), 1197-1202 (1991)
Antioxidant activity and characterization of volatile constituents of beechwood creosote.
Lee KG, et al.
Journal of Agricultural and Food Chemistry, 17(6), 1387-1393 (1969)
Volatile Branched?chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors.
Ha JK & Lindsay RC.
Journal of Food Science, 56(5), 1241-1247 (1991)
Simple phenol and phenolic compounds in food flavor
Maga JA & Katz I.
Critical Reviews in Food Science and Nutrition, 10(4), 323-372 (1978)

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