推薦產品
生物源
synthetic
品質等級
等級
FG
Halal
Kosher
agency
meets purity specifications of JECFA
法律遵循
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515
蒸汽密度
4 (vs air)
蒸汽壓力
0.18 mmHg ( 20 °C)
化驗
≥98%
折射率
n20/D 1.4161 (lit.)
bp
202-203 °C (lit.)
mp
−4 °C (lit.)
密度
0.927 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
cheese; fatty; sour
SMILES 字串
CCCCCC(O)=O
InChI
1S/C6H12O2/c1-2-3-4-5-6(7)8/h2-5H2,1H3,(H,7,8)
InChI 密鑰
FUZZWVXGSFPDMH-UHFFFAOYSA-N
尋找類似的產品? 前往 產品比較指南
一般說明
訊號詞
Danger
危險聲明
危險分類
Eye Dam. 1 - Skin Corr. 1C
儲存類別代碼
8A - Combustible corrosive hazardous materials
水污染物質分類(WGK)
WGK 1
閃點(°F)
215.6 °F - closed cup
閃點(°C)
102 °C - closed cup
個人防護裝備
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
分析證明 (COA)
輸入產品批次/批號來搜索 分析證明 (COA)。在產品’s標籤上找到批次和批號,寫有 ‘Lot’或‘Batch’.。
客戶也查看了
條款
In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.
我們的科學家團隊在所有研究領域都有豐富的經驗,包括生命科學、材料科學、化學合成、色譜、分析等.
聯絡技術服務