추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
규정 준수
EU Regulation 1334/2008 & 178/2002
분석
≥96%
refractive index
n20/D 1.436 (lit.)
density
0.885 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; fruity; pear
SMILES string
CCCCC\C=C\CC(=O)OC
InChI
1S/C10H18O2/c1-3-4-5-6-7-8-9-10(11)12-2/h7-8H,3-6,9H2,1-2H3/b8-7+
InChI key
MTDCXFZGUVZRSQ-BQYQJAHWSA-N
일반 설명
Natural occurence: Guava
애플리케이션
This interesting material has notes that make it an obvious choice for cucumber and melon flavors. Beyond that, however, it will also work in other fruits, like pear, guava, peach, and some mint flavors, especially spearmint. It might even be considered at very low levels for use in cheese flavors, especially those from goat and sheep′s milk.
생화학적/생리학적 작용
Taste at 3-6ppm
Storage Class Code
10 - Combustible liquids
WGK
WGK 2
Flash Point (°F)
190.4 °F - closed cup
Flash Point (°C)
88 °C - closed cup
개인 보호 장비
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
Organoleptic Characteristics of Flavor Materials
Perfumer & Flavorist, 38(1), 47-47 (2013)
자사의 과학자팀은 생명 과학, 재료 과학, 화학 합성, 크로마토그래피, 분석 및 기타 많은 영역을 포함한 모든 과학 분야에 경험이 있습니다..
고객지원팀으로 연락바랍니다.