推荐产品
生物来源
synthetic
质量水平
等级
FG
Halal
Kosher
管理合规性
EU Regulation 1334/2008 & 178/2002
方案
96%
折射率
n20/D 1.450
密度
0.942 g/mL at 25 °C
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
creamy; fatty; oily; cheesy; waxy
SMILES字符串
O=C(CC1)OC1(CCCCCC)C
InChI
1S/C11H20O2/c1-3-4-5-6-8-11(2)9-7-10(12)13-11/h3-9H2,1-2H3
InChI key
ALWUKGXLBSQSMA-UHFFFAOYSA-N
应用
The profile of this product will enhance dairy flavor profiles where cream plays a major role, namely milk, butter, cream, ice cream, crème brulée, cream cheese, cheese, etc. It can enlarge the fatty complex and add richness in coconut and nuts like pecan macadamia, cashew and almond, as well as in meat fat flavors such as tallow, lard and schmaltz.
生化/生理作用
Odor at 10%
Taste at 5-10ppm
储存分类代码
10 - Combustible liquids
WGK
WGK 2
闪点(°F)
230.0 °F
闪点(°C)
110 °C
法规信息
新产品
Organoleptic Characteristics of Flavor Materials
Michalski, J.
Perfumer & Flavorist, 39(4), 50-50 (2014)
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系技术服务部门