等级
analytical standard
质量水平
蒸汽压
0.02 mmHg ( 25 °C)
检测方案
≥99.0% (GC)
保质期
limited shelf life, expiry date on the label
技术
HPLC: suitable
gas chromatography (GC): suitable
杂质
≤0.2% water
折射率
n20/D 1,417-1.419
n20/D 1.417 (lit.)
bp
206-208 °C (lit.)
mp
−48-−47 °C (lit.)
密度
0.867 g/mL at 20 °C (lit.)
应用
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
格式
neat
SMILES字符串
CCCCCCCC(=O)OCC
InChI
1S/C10H20O2/c1-3-5-6-7-8-9-10(11)12-4-2/h3-9H2,1-2H3
InChI key
YYZUSRORWSJGET-UHFFFAOYSA-N
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应用
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Stéphanie Rollero et al.
Applied microbiology and biotechnology, 99(5), 2291-2304 (2014-11-22)
Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used
Maria José Nunes de Paiva et al.
Journal of chromatography. A, 1388, 102-109 (2015-02-28)
Bile acids (BAs) are derived from cholesterol and produced in the liver. The most abundant bile acids in humans are usually conjugated with glycine and taurine and are divided into primary BAs such as cholic acid (CA) and chenodeoxycholic acid
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