推荐产品
生物源
synthetic
品質等級
等級
FG
Halal
Kosher
agency
meets purity specifications of JECFA
法律遵循
EU Regulation 1334/2008 & 178/2002
蒸汽密度
4.1 (vs air)
蒸汽壓力
60 mmHg ( 20 °C)
描述
may contain approx. 3% Crotonaldehyde
化驗
≥96%
雜質
<4% 2-butenal
折射率
n20/D 1.476 (lit.)
bp
62-64 °C/10 mmHg (lit.)
密度
1.001 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
green; vegetable; potato; sulfurous
儲存溫度
2-8°C
SMILES 字串
CSC(C)CC=O
InChI
1S/C5H10OS/c1-5(7-2)3-4-6/h4-5H,3H2,1-2H3
InChI 密鑰
NCBDFIPMWRKPDU-UHFFFAOYSA-N
訊號詞
Danger
危險分類
Acute Tox. 3 Inhalation - Aquatic Acute 1 - Eye Dam. 1 - Flam. Liq. 3 - Muta. 2
儲存類別代碼
3 - Flammable liquids
水污染物質分類(WGK)
WGK 3
個人防護裝備
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Scientific reports, 8(1), 11796-11796 (2018-08-09)
Taste is a vital sensation for vertebrates, enabling the detection of nutritionally important substances or potential toxins. A heteromeric complex of two class C GPCRs, T1R1 and T1R3, was identified as the umami (savory) taste receptor. Amino acids and 5'-ribonucleotides
Food research international (Ottawa, Ont.), 125, 108546-108546 (2019-09-27)
The roasted and mud-like aromas in Chinese strong-aroma types of base Baijiu (base SAB) and the interactions among the corresponding key compounds causing these two characteristic aromas were investigated. A total of 68 and 64 odorants were identified in the
Journal of agricultural and food chemistry, 67(12), 3502-3510 (2019-02-28)
This work outlines a rapid novel methodology for the direct quantitation of 12 volatile aldehyde compounds related to oxidative off-flavors in wine, by measuring the combined free and hydrogen-sulfite-bound forms of each aldehyde compound, consisting of four general aldehydes, four
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