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About This Item
线性分子式:
CH3(CH2)10COOC2H5
CAS号:
分子量:
228.37
FEMA號碼:
2441
Beilstein:
1769671
EC號碼:
歐洲委員會號碼:
375c
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.099
NACRES:
NA.21
agency:
meets purity specifications of JECFA
推荐产品
等級
FG
Kosher
natural
品質等級
agency
meets purity specifications of JECFA
法律遵循
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
化驗
≥98%
環保替代產品特色
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
折射率
n20/D 1.432 (lit.)
bp
269 °C (lit.)
密度
0.86 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
環保替代類別
感官的
floral; waxy; soapy; sweet
SMILES 字串
CCCCCCCCCCCC(=O)OCC
InChI
1S/C14H28O2/c1-3-5-6-7-8-9-10-11-12-13-14(15)16-4-2/h3-13H2,1-2H3
InChI 密鑰
MMXKVMNBHPAILY-UHFFFAOYSA-N
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一般說明
Ethyl laurate can be used as a flavoring and fragrance ingredient It has been identified as one of the main volatile compounds in Chinese liquors.
We are committed to bringing you greener alternative products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product is Biobased and thus aligns with "Less Hazardous Chemical Syntheses" and "Use of Renewable Feedstocks".
儲存類別代碼
10 - Combustible liquids
水污染物質分類(WGK)
WGK 2
閃點(°F)
235.4 °F - closed cup
閃點(°C)
113 °C - closed cup
個人防護裝備
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
其他客户在看
Burdock, GA
Encyclopedia of Food and Color Additives, 1, 1003-1004 (1997)
Burdock, GA
Encyclopedia of Food and Color Additives, 1, 1003-1004 (1997)
Production of flavor esters by lipases of Staphylococcus warneri and Staphylococcus xylosus
Talon R, et al.
Enz. Microbiol. Technol., 19(8), 620-622 (1996)
Comparison of the Volatile Components in Chinese Traditional Xiaoqu Liquor
Ma Y-Y, et al
INTERNATIONAL JOURNAL OF FOOD PROCESSING TECHNOLOGY, 3(2), 37-37 (2016)
Hydrocracking of ethyl laurate on bifunctional micro-/mesoporous zeolite catalysts.
Oliver Busse et al.
ChemSusChem, 3(5), 563-565 (2010-05-04)
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