所有图片(1)
About This Item
经验公式（希尔记法）:
C6H8O
CAS号:
分子量:
96.13
FEMA编号:
3673
EC 号:
欧洲委员会编号:
11706
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
13.092
NACRES:
NA.21
性状检查:
coffee; ethereal; sweet
等级:
Halal
Kosher
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
Halal
Kosher
Agency
meets purity specifications of JECFA
方案
≥99%
折射率
n20/D 1.439 (lit.)
沸点
92-93 °C/768 mmHg (lit.)
密度
0.912 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
coffee; ethereal; sweet
SMILES字符串
CCc1ccco1
InChI
1S/C6H8O/c1-2-6-4-3-5-7-6/h3-5H,2H2,1H3
InChI key
HLPIHRDZBHXTFJ-UHFFFAOYSA-N
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一般描述
2-Ethylfuran is one of the volatile components of bell pepper and certain fish species.
免责声明
For R&D or non-EU Food use. Not for retail sale.
Static headspace gas chromatographic analyses to determine oxidation of fish muscle lipids during thermal processing.
Medina I, et al.
Journal of the American Oil Chemists' Society, 76(2), 231-236 (1999)
Effect of tissue disruption on volatile constituents of bell peppers.
Wu CM & Liou SE.
Journal of Agricultural and Food Chemistry, 34(4), 770-772 (1986)
Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography?mass spectrometry.
Iglesias J, et al.
Food Chemistry, 115(4), 1473-1478 (2009)
Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidation.
Medina I, et al.
Journal of Agricultural and Food Chemistry, 47(12), 4873-4879 (1999)
Francisco J Hidalgo et al.
Journal of agricultural and food chemistry, 62(49), 12045-12051 (2014-11-25)
The carbonyl-scavenging ability of 2-amino-1-methylbenzimidazole (AMBI) and the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was investigated in an attempt to identify new routes that can modify the carbonyl content of foods. The reaction of both AMBI and PhIP with 2-alkenals, 2,4-alkadienals
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