추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Halal
Kosher
규정 준수
EU Regulation 1334/2008 & 178/2002
포함 가능
~0.10% α-Tocopherol as stabilizer
농도
50 wt. % in 1-octen-3-ol
refractive index
n20/D 1.4359
bp
174-182 °C
density
0.843 g/mL at 25 °C
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
감각 수용성의
mushroom; herbaceous; earthy
InChI
1S/C8H14O/c1-3-5-6-7-8(9)4-2/h4H,2-3,5-7H2,1H3
InChI key
KLTVSWGXIAYTHO-UHFFFAOYSA-N
관련 카테고리
일반 설명
1-Octen-3-one is one of the main volatile flavor compounds of mushroom. It has also been reported to play a major in the resistance of Trifolium subterraneum cotyledons against damage caused by red-legged earth mite.
포장
Packaged in glass bottles
신호어
Warning
유해 및 위험 성명서
Hazard Classifications
Acute Tox. 4 Oral - Skin Irrit. 2 - Skin Sens. 1
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
Flash Point (°F)
145.0 °F - closed cup
Flash Point (°C)
62.78 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
이미 열람한 고객
Correlation of 1-octen-3-one with antixenotic resistance in subterranean clover cotyledons to red-legged earth mite, Halotydeus destructor (Acarina: Penthaleidae).
Journal of Chemical Ecology, 22(2), 369-382 (1996)
Studies on the enzymic reduction of 1-octen-3-one in mushroom (Agaricus bisporus).
Journal of Agricultural and Food Chemistry, 32(6), 1342-1344 (1984)
Volatile constituents of mushrooms (Agaricus bisporus). Changes which occur during heating.
Journal of Agricultural and Food Chemistry, 21(6), 959-962 (1973)
Identification of volatile compounds in seven edible fresh mushrooms.
Acta Chemica Scandinavica. Series B, 30(3), 235-244 (1976)
Journal of agricultural and food chemistry, 59(7), 3264-3272 (2011-03-10)
Analysis of wines from different grape varieties marked by sometimes intense aromatic nuances of fresh mushroom was performed by gas chromatography coupled with olfactometry. This analysis has led to the identification of several odoriferous zones, which were recalling a fresh
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