所有图片(1)
About This Item
经验公式（希尔记法）:
C8H10N2
CAS号:
分子量:
134.18
FEMA號碼:
3321
EC號碼:
歐洲委員會號碼:
721
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
14.015
NACRES:
NA.21
agency:
follows IFRA guidelines
推荐产品
生物源
synthetic
品質等級
等級
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
法律遵循
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
化驗
≥97%
折射率
n20/D 1.542 (lit.)
bp
85 °C/3 mmHg (lit.)
密度
1.061 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
香料過敏原
no known allergens
感官的
musty; nutty; roasted
SMILES 字串
C1CCc2nccnc2C1
InChI
1S/C8H10N2/c1-2-4-8-7(3-1)9-5-6-10-8/h5-6H,1-4H2
InChI 密鑰
XCZPDOCRSYZOBI-UHFFFAOYSA-N
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一般說明
5,6,7,8-Tetrahydroquinoxaline is a volatile component of roasted peanuts, roasted filberts, roasted sesame seed and roasted cocoa.
包裝
包装在玻璃瓶中
訊號詞
Warning
危險聲明
危險分類
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
10 - Combustible liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
195.8 °F - closed cup
閃點（°C）
91 °C - closed cup
Volatile components of roasted cocoa: basic fraction.
Vitzthum OG, et al.
Journal of Food Science, 40(5), 911-916 (1975)
Volatile components of roasted filberts.
Kinlin TE, et al.
Journal of Agricultural and Food Chemistry, 20(5), 1021-1028 (1972)
Volatile components of roasted peanuts.
Walradt JP, et al.
Journal of Agricultural and Food Chemistry, 19(5), 972-979 (1971)
Some aroma components of roasted sesame seed (Sesamum indicum L.).
Manley CH, et al
Journal of Food Science, 39(1), 73-76 (1974)
Global Trade Item Number
| 货号 | GTIN |
|---|---|
| W332100-1KG | |
| W332100-5KG-K | |
| W332100-SAMPLE-K | 4061837535666 |
| W332100-100G | |
| W332100-100G-K | 4061838357175 |
| W332100-1KG-K | 4061838257901 |
| W332100-25G | |
| W332100-25G-K | 4061838080028 |
| W332100-SAMPLE |
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