所有图片(2)
About This Item
线性分子式:
CH3(CH2)5CH=CHCOCH3
CAS号:
分子量:
154.25
FEMA编号:
3532
EC 号:
欧洲委员会编号:
11751
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
7.121
NACRES:
NA.21
性状检查:
fatty; green; jasmine; vegetable
等级:
FG
Halal
Kosher
Halal
Kosher
生物来源:
synthetic
Agency:
meets purity specifications of JECFA
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 872/2012
方案
≥97%
包含
α-Tocopherol. synthetic as stabilizer
折射率
n20/D 1.45 (lit.)
沸点
125 °C/12 mmHg (lit.)
密度
0.847 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; jasmine; vegetable
SMILES字符串
CCCCCC\C=C\C(C)=O
InChI
1S/C10H18O/c1-3-4-5-6-7-8-9-10(2)11/h8-9H,3-7H2,1-2H3/b9-8+
InChI key
JRPDANVNRUIUAB-CMDGGOBGSA-N
一般描述
3-Decen-2-one occurs naturally in certain species of mushroom.
应用
Possible applications: Apricot, peach, watermelon, pear, cucumber, and tropical fruits, dairy flavors such as milks creams and cheeses. Fatty notes in chicken, fat replacers and lard. Used in mandarin, tangerine, grapefruit and other citrus flavors.
生化/生理作用
1-5ppm 时的味道
其他说明
天然存在：蘑菇。
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 3
闪点(°F)
197.6 °F - closed cup
闪点(°C)
92 °C - closed cup
Volatile Composition of Some Cultivated and Wild Culinary-Medicinal Mushrooms from Hungary.
Csoka M, et al.
International Journal of Medicinal Mushrooms, 19(5) (2017)
Character impact odorants from wild mushroom (Lactarius hatsudake) used in Japanese traditional food.
Miyazawa M, et al.
Flavour and Fragrance Journal, 25(4), 197-201 (2010)
Svenja Nörenberg et al.
Journal of agricultural and food chemistry, 65(40), 8913-8922 (2017-09-19)
A homologous series of 4-mercapto-2-alkanols (C5-C10) was used to investigate the impact of the stereochemistry on the sensory properties of a class of naturally occurring polyfunctional thiols having a 1,3-oxygen-sulfur functionality. Stereoisomers were obtained via syntheses of racemic mixtures and
Mosciano, G.
Perfumer & Flavorist, 25, 71-71 (2000)
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