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Merck
CN

16976

Supelco

β-环柠檬醛

analytical standard

别名:

2,6,6-三甲基-1-环己烯-1-甲醛

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About This Item

经验公式(希尔记法):
C10H16O
CAS号:
分子量:
152.23
EC 号:
MDL编号:
UNSPSC代码:
85151701
PubChem化学物质编号:
NACRES:
NA.24

等级

analytical standard

质量水平

方案

≥97.0% (GC)

保质期

limited shelf life, expiry date on the label

折射率

n20/D 1.497 (lit.)
n20/D 1.497-1.501

沸点

62-63 °C/3 mmHg (lit.)

密度

0.943 g/mL at 25 °C (lit.)

应用

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

包装形式

neat

储存温度

2-8°C

SMILES字符串

[H]C(=O)C1=C(C)CCCC1(C)C

InChI

1S/C10H16O/c1-8-5-4-6-10(2,3)9(8)7-11/h7H,4-6H2,1-3H3

InChI key

MOQGCGNUWBPGTQ-UHFFFAOYSA-N

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一般描述

β-环柠檬醛是一种挥发性化合物,是β-胡萝卜素的C7氧化衍生物。它是番红花醛的类似物,是数种水果、蔬菜、观赏植物风味/香气的来源,同时还有助于吸引传粉者。

应用

β-环柠檬醛可作为分析标准品,通过基于色谱的技术用于对西西里(意大利南部)藏红花、天然水体和特定品种的蓝藻中的分析物进行测定。

象形图

Exclamation mark

警示用语:

Warning

危险分类

Acute Tox. 4 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

靶器官

Respiratory system

储存分类代码

10 - Combustible liquids

WGK

WGK 2

闪点(°F)

235.4 °F - closed cup

闪点(°C)

113 °C - closed cup


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分析证书(COA)

Lot/Batch Number

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访问文档库

Alexandra J Dickinson et al.
Proceedings of the National Academy of Sciences of the United States of America, 116(21), 10563-10567 (2019-05-10)
Natural compounds capable of increasing root depth and branching are desirable tools for enhancing stress tolerance in crops. We devised a sensitized screen to identify natural metabolites capable of regulating root traits in Arabidopsis β-Cyclocitral, an endogenous root compound, was
Determination of volatile organic compounds in selected strains of cyanobacteria
Milovanovic I, et al.
Journal of Chemistry, 2015(24) (2015)
Bioactive volatiles in Sicilian (South Italy) saffron: Safranal and its related compounds
Condurso C, et al.
J. Essent. Oil Res., 29(3), 221-227 (2017)
Dihydroactinidiolide, a high light-induced $\beta$-carotene derivative that can regulate gene expression and photoacclimation in Arabidopsis
Shumbe L, et al.
Molecular plant, 7(7), 1248-1251 (2014)
Xuwei Deng et al.
Journal of chromatography. A, 1218(24), 3791-3798 (2011-05-14)
Production and fate of taste and odor (T&O) compounds in natural waters are a pressing environmental issue. Simultaneous determination of these complex compounds (covering a wide range of boiling points) has been difficult. A simple and sensitive method for the

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