推荐产品
生物源
synthetic
品質等級
等級
Halal
Kosher
agency
meets purity specifications of JECFA
化驗
≥98%
折射率
n20/D 1.4 (lit.)
bp
142-143 °C (lit.)
密度
0.873 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
感官的
ethereal; fruity; sweet
SMILES 字串
CCCOC(=O)CCC
InChI
1S/C7H14O2/c1-3-5-7(8)9-6-4-2/h3-6H2,1-2H3
InChI 密鑰
HUAZGNHGCJGYNP-UHFFFAOYSA-N
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一般說明
天然存在：苹果、香蕉、猕猴桃、甜瓜、木瓜、百香果、朗姆酒和草莓。
生化／生理作用
20ppm 时的味道
免責聲明
For R&D or non-EU Food use. Not for retail sale.
訊號詞
Warning
危險分類
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 2
閃點（°F）
98.6 °F - closed cup
閃點（°C）
37 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 30, 67-67 (2005)
Jorge Montesinos et al.
Brain, behavior, and immunity, 45, 233-244 (2014-12-09)
The adolescent brain undergoes important dynamic and plastic cell changes, including overproduction of axons and synapses, followed by rapid pruning along with ongoing axon myelination. These developmental changes make the adolescent brain particularly vulnerable to neurotoxic and behavioral effects of
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