所有图片(1)
About This Item
线性分子式:
CH3(CH2)4CO2CH2CH2C6H5
CAS号:
分子量:
220.31
FEMA號碼:
3221
EC號碼:
歐洲委員會號碼:
10882
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.261
NACRES:
NA.21
感官的:
honey; floral; waxy; sweet
等級:
FG
Halal
Kosher
Halal
Kosher
生物源:
synthetic
食物過敏原:
no known allergens
推荐产品
生物源
synthetic
品質等級
等級
FG
Halal
Kosher
法律遵循
EU Regulation 1334/2008 & 178/2002
化驗
≥97%
折射率
n20/D 1.486 (lit.)
密度
0.971 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
感官的
honey; floral; waxy; sweet
SMILES 字串
CCCCCC(=O)OCCc1ccccc1
InChI
1S/C14H20O2/c1-2-3-5-10-14(15)16-12-11-13-8-6-4-7-9-13/h4,6-9H,2-3,5,10-12H2,1H3
InChI 密鑰
BUYNWUMUDHPPDS-UHFFFAOYSA-N
正在寻找类似产品? 访问 产品对比指南
一般說明
Phenethyl hexanoate is a volatile aroma constituent of alcoholic beverages such as wine, beer and grape brandy.
儲存類別代碼
10 - Combustible liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
Not applicable
閃點（°C）
Not applicable
個人防護裝備
Eyeshields, Gloves
Composition of neutral volatile constituents in grape brandies.
Schreier P, et al.
Journal of Agricultural and Food Chemistry, 27(2), 365-372 (1979)
Analysis of minor volatile constituents of wine.
Hardy PJ & Ramshaw EH.
Journal of the Science of Food and Agriculture, 21(1), 39-41 (1970)
Gas chromatographic-mass spectrometric investigation of hop aroma constituents in beer.
Tressl R, et al.
Journal of Agricultural and Food Chemistry, 26(6), 1422-1426 (1978)
Sha Sha et al.
Journal of agricultural and food chemistry, 65(1), 123-131 (2016-12-19)
The aroma profile of Chinese roasted sesame-like flavor type liquor was investigated by means of headspace solid phase microextraction-aroma extract dilution analysis (HS-SPME-AEDA). Sixty-three odor-active regions were detected by HS-SPME-AEDA with flavor dilution (FD) factors >5, and 58 of these
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系技术服务部门