所有图片(1)
About This Item
线性分子式:
(CH3)2C=CHCH2CH2C(CH3)=CHCH2CH2COCH3
CAS号:
分子量:
194.31
FEMA编号:
3542
Beilstein:
1722277
EC 号:
欧洲委员会编号:
11088
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
7.123
性状检查:
fresh; green; floral; rose
等级:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515
方案
≥97%
包含
α- Tocopherol, Synthetic as stabilizer
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
fresh; green; floral; rose
SMILES字符串
C\C(C)=C\CC\C(C)=C\CCC(C)=O
InChI
1S/C13H22O/c1-11(2)7-5-8-12(3)9-6-10-13(4)14/h7,9H,5-6,8,10H2,1-4H3/b12-9+
InChI key
HNZUNIKWNYHEJJ-FMIVXFBMSA-N
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一般描述
6,10-二甲基-5,9-十一碳二烯-2-酮是番茄和某些种类的蘑菇中关键的挥发性风味物质之一。
警示用语：
Warning
危险声明
危险分类
Aquatic Chronic 2 - Skin Irrit. 2
储存分类代码
12 - Non Combustible Liquids
WGK
WGK 2
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Flavor of tomato and tomato products
Petro?Turza M.
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Investigation of some volatile components of seven fresh wild mushrooms (Basidiomycetes).
Rapior S, et al.
J. Essent. Oil Res., 8(2), 199-201 (1996)
Olusola Lamikanra et al.
Journal of agricultural and food chemistry, 50(14), 4043-4047 (2002-06-27)
Changes in volatile aroma constituents of fresh-cut cantaloupe melon with storage were determined by headspace solid-phase microextraction gas chromatography-mass spectrometry. The compounds isolated from the fruit immediately after cutting were predominantly aliphatic and aromatic esters. Storage of fruit at 4
Andrew J Simkin et al.
The Plant journal : for cell and molecular biology, 40(6), 882-892 (2004-12-09)
Volatile terpenoid compounds, potentially derived from carotenoids, are important components of flavor and aroma in many fruits, vegetables and ornamentals. Despite their importance, little is known about the enzymes that generate these volatiles. The tomato genome contains two closely related
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