추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets purity specifications of JECFA
규정 준수
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
분석
98%
refractive index
n20/D 1.461 (lit.)
bp
130-135 °C/5 mmHg (lit.)
density
0.935 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
향수 알레르기항원
no known allergens
감각 수용성의
creamy; dairy; fatty; oily; waxy; sweet
SMILES string
CCCCCCCCCC1CCCC(=O)O1
InChI
1S/C14H26O2/c1-2-3-4-5-6-7-8-10-13-11-9-12-14(15)16-13/h13H,2-12H2,1H3
InChI key
SKQYTJLYRIFFCO-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
δ-Tetradecalactone is a flavoring substance that is reported to occur in ovine fat, beef fat, heated butter and cheddar cheese.
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
개인 보호 장비
Eyeshields, Gloves
이미 열람한 고객
Analysis of Volatile Compounds in Beef Fat by Dynamic?Headspace Solid?Phase Microextraction Combined with Gas Chromatography?Mass Spectrometry.
Journal of Food Science, 73(5) (2008)
Direct sampling capillary GLC analysis of flavor volatiles from ovine fat.
Journal of Agricultural and Food Chemistry, 33(3), 343-347 (1985)
Comparison of Methods for the Analysis of Higher Boiling Flavor Compounds in Cheddar Cheese1.
Journal of Dairy Science, 68(11), 2853-2858 (1985)
Isolation and identification of headspace volatiles formed in heated butter.
Journal of Agricultural and Food Chemistry, 39(11), 1972-1975 (1991)
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