所有图片(1)
About This Item
经验公式（希尔记法）:
C7H10N2
CAS号:
分子量:
122.17
FEMA编号:
3919
EC 号:
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
14.114
推荐产品
生物来源
synthetic
等级
Kosher
方案
≥95%
折射率
n20/D 1.498
密度
0.968 g/mL at 25 °C
应用
flavors and fragrances
SMILES字符串
CCc1cncc(C)n1
InChI
1S/C7H10N2/c1-3-7-5-8-4-6(2)9-7/h4-5H,3H2,1-2H3
InChI key
RAFHQTNQEZECFL-UHFFFAOYSA-N
警示用语：
Warning
危险分类
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
138.0 °F - closed cup
闪点(°C)
58.9 °C - closed cup
法规信息
新产品
Julio C Page et al.
Waste management (New York, N.Y.), 69, 463-469 (2017-09-04)
Espresso capsule consumption and spent coffee ground (SCG) generation have increased, and the present study was undertaken to evaluate the volatile profile (VP), the antioxidant activity (AA) and the sun protection factor (SPF) of the Crude ethanolic extract obtained from
Yijun Liu et al.
Journal of the science of food and agriculture, 101(2), 666-672 (2020-07-23)
The volatile organic compounds (VOCs) produced from avocados during storage may be distinct at different periods, and this difference may be related to their degree of maturity, for which no relevant research has been conducted yet. A total of 30
Zhuolin Wang et al.
Journal of agricultural and food chemistry, 68(1), 267-278 (2019-12-14)
Gas chromatography-olfactometry coupled with sensory analysis and partial least-squares regression (PLSR) analysis led to the identification of the odorants responsible for the different flavors of four yeast extracts. Sensory analysis showed that LA00L had an intense sulfurous attribute, and LA00
Aileen Pua et al.
Food chemistry, 302, 125370-125370 (2019-08-24)
Four Arabica coffees (Brazil, Colombia, Ethiopia, and Guatemala) yield highly variant odours, attesting to the complexities of coffee aroma that command advanced analytical tools. In this study, their volatiles were extracted using solvent-assisted flavour evaporation (SAFE) and headspace solid-phase microextraction
Nobuo Ochiai et al.
Journal of chromatography. A, 1628, 461475-461475 (2020-08-22)
For successful profiling of aroma carriers in food samples, a highly efficient extraction method is mandatory. A two-step stir bar sorptive extraction (SBSE) approach, namely fractionated SBSE (Fr-SBSE), was developed to improve both the organoleptic and the chemical identification of
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