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Merck

W266523

Sigma-Aldrich

L-薄荷醇

greener alternative

natural, ≥99%, FCC, FG

别名:

L-薄荷醇, (-)-薄荷醇, (1R,2S,5R)-2-异丙基-5-甲基环己醇, 5-甲基-2-异丙基环己醇

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About This Item

经验公式(希尔记法):
C10H20O
CAS号:
分子量:
156.27
FEMA號碼:
2665
Beilstein:
1902293
EC號碼:
歐洲委員會號碼:
65c
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
2.218

等級

FG
Halal
Kosher
natural

品質等級

法律遵循

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

蒸汽壓力

0.8 mmHg ( 20 °C)

化驗

≥99%

光學活性

[α]20/D −49°, c = 10 in 95% ethanol

環保替代產品特色

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

bp

212 °C (lit.)

mp

41-45 °C (lit.)

密度

0.89 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

香料過敏原

no known allergens

環保替代類別

感官的

minty; cooling; peppermint

SMILES 字串

CC(C)[C@@H]1CC[C@@H](C)C[C@H]1O

InChI

1S/C10H20O/c1-7(2)9-5-4-8(3)6-10(9)11/h7-11H,4-6H2,1-3H3/t8-,9+,10-/m1/s1

InChI 密鑰

NOOLISFMXDJSKH-KXUCPTDWSA-N

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一般說明

L -薄荷醇是薄荷油的主要成分。因其特有的薄荷味和清凉作用,被广泛用于糖果化妆品和牙膏中。

應用

L-薄荷醇可用作一种典型的风味化合物,制备用于食品加工应用的风味剂封装的多孔纤维素颗粒。

生化/生理作用

25ppm 时的味道

其他說明

天然存在:薄荷。

免責聲明

物质W266523没有REACH注册,因为其唯一支持的用途是根据REACH法规(EC)第1907/2006号第2条在人或兽用医药产品或食品或饲料中的使用。

象形圖

Exclamation mark

訊號詞

Warning

危險聲明

危險分類

Eye Irrit. 2 - Skin Irrit. 2

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 1

閃點(°F)

201.2 °F - closed cup

閃點(°C)

94 °C - closed cup

個人防護裝備

dust mask type N95 (US), Eyeshields, Gloves


分析证书(COA)

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其他客户在看

Slide 1 of 4

1 of 4

An investigation of flavor encapsulation comprising of regenerated cellulose as core and carboxymethyl cellulose as wall
Ma M, et al.
Iranian Polymer Journal, 22(9), 689-695 (2013)
Optimized synthesis of lipase-catalyzed l-menthyl butyrate by Candia rugosa lipase.
Shih L, et al.
Food Chemistry, 100(3), 1223-1228 (2007)
Thomas Voets et al.
Nature chemical biology, 3(3), 174-182 (2007-02-13)
TRPM8, a member of the transient receptor potential (TRP) channel superfamily, is expressed in thermosensitive neurons, in which it functions as a cold and menthol sensor. TRPM8 and most other temperature-sensitive TRP channels (thermoTRPs) are voltage gated; temperature and ligands
Anne-Mette Haahr et al.
Physiology & behavior, 82(2-3), 531-540 (2004-07-28)
During chewing, the oral cavity functions like a bellow, forcing volatile flavour compounds into the exhaling air to the nasal compartment. Accordingly, we hypothesised that flavour release from chewing gum is predominantly governed by chewing frequency (CF), although other oral
Tibor Rohács et al.
Nature neuroscience, 8(5), 626-634 (2005-04-27)
The subjective feeling of cold is mediated by the activation of TRPM8 channels in thermoreceptive neurons by cold or by cooling agents such as menthol. Here, we demonstrate a central role for phosphatidylinositol 4,5-bisphosphate (PI(4,5)P(2)) in the activation of recombinant

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