所有图片(1)
About This Item
经验公式（希尔记法）:
C4H4N2
CAS号:
分子量:
80.09
FEMA编号:
4015
Beilstein:
103905
EC 号:
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
14.144
NACRES:
NA.21
性状检查:
pungent; nutty
等级:
FG
Kosher
Kosher
生物来源:
synthetic
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Kosher
管理合规性
EU Regulation 1334/2008 & 872/2012
方案
≥99%
沸点
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
储存分类代码
4.1B - Flammable solid hazardous materials
WGK
WGK 3
闪点(°F)
131.0 °F - closed cup
闪点(°C)
55 °C - closed cup
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
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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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