所有图片(1)
About This Item
经验公式（希尔记法）:
C6H8O
CAS号:
分子量:
96.13
FEMA號碼:
3673
EC號碼:
歐洲委員會號碼:
11706
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
13.092
NACRES:
NA.21
感官的:
coffee; ethereal; sweet
等級:
Halal
Kosher
Kosher
生物源:
synthetic
agency:
meets purity specifications of JECFA
食物過敏原:
no known allergens
推荐产品
生物源
synthetic
品質等級
等級
Halal
Kosher
agency
meets purity specifications of JECFA
化驗
≥99%
折射率
n20/D 1.439 (lit.)
bp
92-93 °C/768 mmHg (lit.)
密度
0.912 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
coffee; ethereal; sweet
SMILES 字串
CCc1ccco1
InChI
1S/C6H8O/c1-2-6-4-3-5-7-6/h3-5H,2H2,1H3
InChI 密鑰
HLPIHRDZBHXTFJ-UHFFFAOYSA-N
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一般說明
2-Ethylfuran is one of the volatile components of bell pepper and certain fish species.
免責聲明
For R&D or non-EU Food use. Not for retail sale.
其他客户在看
Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography?mass spectrometry.
Iglesias J, et al.
Food Chemistry, 115(4), 1473-1478 (2009)
Static headspace gas chromatographic analyses to determine oxidation of fish muscle lipids during thermal processing.
Medina I, et al.
Journal of the American Oil Chemists' Society, 76(2), 231-236 (1999)
Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidation.
Medina I, et al.
Journal of Agricultural and Food Chemistry, 47(12), 4873-4879 (1999)
Effect of tissue disruption on volatile constituents of bell peppers.
Wu CM & Liou SE.
Journal of Agricultural and Food Chemistry, 34(4), 770-772 (1986)
Francisco J Hidalgo et al.
Journal of agricultural and food chemistry, 62(49), 12045-12051 (2014-11-25)
The carbonyl-scavenging ability of 2-amino-1-methylbenzimidazole (AMBI) and the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was investigated in an attempt to identify new routes that can modify the carbonyl content of foods. The reaction of both AMBI and PhIP with 2-alkenals, 2,4-alkadienals
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