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Merck

W212717

Sigma-Aldrich

苯甲醛

greener alternative

natural, FCC, FG

别名:

苦杏仁油

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About This Item

线性分子式:
C6H5CHO
CAS号:
分子量:
106.12
FEMA號碼:
2127
Beilstein:
471223
EC號碼:
歐洲委員會號碼:
101
MDL號碼:
分類程式碼代碼:
12164502
eCl@ss:
39023701
PubChem物質ID:
Flavis號碼:
5.013
NACRES:
NA.21

等級

FG
Fragrance grade
Halal
Kosher
natural

品質等級

agency

follows IFRA guidelines
meets purity specifications of JECFA

法律遵循

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

蒸汽密度

3.7 (vs air)

蒸汽壓力

4 mmHg ( 45 °C)

化驗

≥98%

形狀

liquid

自燃溫度

374 °F

成份

contains IFRA restricted benzaldehyde

expl. lim.

1.4 %, 20 °F

環保替代產品特色

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

折射率

n20/D 1.545 (lit.)

pH值

5.9 (20 °C)

bp

178-179 °C (lit.)

mp

−26 °C (lit.)

密度

1.044 g/cm3 at 20 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

香料過敏原

benzaldehyde

環保替代類別

感官的

almond; cherry; sweet

SMILES 字串

O=Cc1ccccc1

InChI

1S/C7H6O/c8-6-7-4-2-1-3-5-7/h1-6H

InChI 密鑰

HUMNYLRZRPPJDN-UHFFFAOYSA-N

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一般說明

Benzaldehyde is an aromatic flavor compound with a characteristic bitter almond taste and odor. It has been identified in the volatile fractions of mushroom, medlar seeds and cheese.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

訊號詞

Danger

危險分類

Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 2 - Eye Irrit. 2 - Repr. 1B - Skin Irrit. 2 - STOT SE 3

標靶器官

Respiratory system

儲存類別代碼

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

水污染物質分類(WGK)

WGK 1

閃點(°F)

145.4 °F - closed cup

閃點(°C)

63 °C - closed cup

個人防護裝備

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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分析证书(COA)

Lot/Batch Number

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Fenaroli G
Fenaroli's Handbook of Flavor Ingredients, 40-40 (1971)
Conversion of phenylalanine to benzaldehyde initiated by an aminotransferase in Lactobacillus plantarum
Groot MNN & de Bont JA.
Applied and Environmental Microbiology, 64(8), 3009-3013 (1998)
Supercritical fluid extraction of volatile components from Bunium persicum Boiss.(black cumin) and Mespilus germanica L.(medlar) seeds
Pourmortazavi SM, et al.
J. Food Compos. Anal., 18(5), 439-446 (2005)
Volatile components of mushroom (Agaricus subrufecens)
Chen CC & Wu CM
Journal of Food Science, 49(4), 1208-1209 (1984)
Tom Craig et al.
Biotechnology and bioengineering, 110(4), 1098-1105 (2012-11-06)
Benzaldehyde, with its apricot and almond-like aroma, is the second most abundantly used molecule in the flavor industry, and is most commonly produced via chemical routes, such as by the oxidation of toluene. Biologically produced benzaldehyde, whether by extraction of

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