추천 제품
생물학적 소스
synthetic
Grade
FG
규정 준수
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 110
분석
99%
refractive index
n20/D 1.494 (lit.)
n20/D 1.495
density
0.996 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
감각 수용성의
green; nutty; earthy; pea
SMILES string
COc1nccnc1C(C)C
InChI
1S/C8H12N2O/c1-6(2)7-8(11-3)10-5-4-9-7/h4-6H,1-3H3
InChI key
NTOPKICPEQUPPH-UHFFFAOYSA-N
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신호어
Warning
유해 및 위험 성명서
예방조치 성명서
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
Flash Point (°F)
152.6 °F - closed cup
Flash Point (°C)
67 °C - closed cup
이미 열람한 고객
Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana).
Frontiers in chemistry, 6, 149-149 (2018-06-06)
Horseradish (Armoracia rusticana) is consumed and valued for the characteristic spicy aroma of its roots in many countries all over the world. In our present study we compare six different horseradish varieties that were grown under comparable conditions, with regard
Journal of agricultural and food chemistry, 63(11), 2877-2885 (2015-02-24)
An optimized method for the quantitation of volatile compounds responsible for off-aromas, such as earthy odors, found in wine and grapes was developed. The method involved a fast and simple headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) for simultaneous determination of
프로토콜
Separation of 2-Isopropyl-3-methoxypyrazine 20 ppt; 2-Isobutyl-3-methoxypyrazine; 2-Methylisoborneol; (±)-Geosmin 10 ppt
자사의 과학자팀은 생명 과학, 재료 과학, 화학 합성, 크로마토그래피, 분석 및 기타 많은 영역을 포함한 모든 과학 분야에 경험이 있습니다..
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