生物来源
synthetic
质量水平
等级
FG
Kosher
管理合规性
EU Regulation 1334/2008 & 872/2012
检测方案
≥99%
bp
115-116 °C (lit.)
mp
50-56 °C (lit.)
密度
1.031 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
pungent; nutty
SMILES字符串
c1cnccn1
InChI
1S/C4H4N2/c1-2-6-4-3-5-1/h1-4H
InChI key
KYQCOXFCLRTKLS-UHFFFAOYSA-N
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警示用语：
Danger
危险声明
危险分类
Flam. Sol. 1
WGK
WGK 3
闪点(°F)
131.0 °F
闪点(°C)
55 °C
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
Emily J Dennis et al.
Nature, 562(7725), 119-123 (2018-09-28)
DEET (N,N-diethyl-meta-toluamide) is a synthetic chemical identified by the US Department of Agriculture in 1946 in a screen for repellents to protect soldiers from mosquito-borne diseases1,2. Since its discovery, DEET has become the world's most widely used arthropod repellent and
Nicole Favreau-Farhadi et al.
Journal of food science, 80(10), C2140-C2146 (2015-09-27)
Rosmarinic acid and Epigallocatechin gallate concentrations were studied as natural inhibitors of Maillard browning in glucose/glycine model systems, and in bakery rolls and applesauce. The concentrations of the inhibitors were varied to determine the highest level of inhibition without a
Gustavo Luis Leonardo Scalone et al.
Journal of agricultural and food chemistry, 63(22), 5364-5372 (2015-05-15)
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact
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