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重要文件

W274518

Sigma-Aldrich

水杨酸甲酯

≥98%, FCC, FG

同義詞:

2-羟基苯甲酸甲酯, 冬青油

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About This Item

線性公式:
2-(HO)C6H4CO2CH3
CAS號碼:
分子量::
152.15
FEMA號碼:
2745
Beilstein:
971516
EC號碼:
歐洲委員會號碼:
433
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.749
NACRES:
NA.21
感官的:
spicy; minty; cooling; sweet; wintergreen
等級:
FG
Halal
Kosher
生物源:
synthetic
agency:
meets purity specifications of JECFA
食物過敏原:
no known allergens

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 175.105

蒸汽密度

5.26 (vs air)

蒸汽壓力

1 mmHg ( 54 °C)

化驗

≥98%

形狀

liquid

自燃溫度

847 °F

折射率

n20/D 1.536 (lit.)

bp

222 °C (lit.)

mp

−8-−7 °C (lit.)

密度

1.174 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

spicy; minty; cooling; sweet; wintergreen

SMILES 字串

COC(=O)c1ccccc1O

InChI

1S/C8H8O3/c1-11-8(10)6-4-2-3-5-7(6)9/h2-5,9H,1H3

InChI 密鑰

OSWPMRLSEDHDFF-UHFFFAOYSA-N

尋找類似的產品? 前往 產品比較指南

一般說明

Methyl salicylate is one of the main volatile flavor components in tomatoes, sapodilla and unburned tobacco.

訊號詞

Danger

危險分類

Acute Tox. 4 Oral - Aquatic Chronic 3 - Eye Dam. 1 - Repr. 2 - Skin Sens. 1B

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 2

閃點(°F)

204.8 °F - closed cup

閃點(°C)

96 °C - closed cup

個人防護裝備

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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Volatile flavor components of sapodilla fruit (Achras sapota L).
MacLeod AJ & Gonzales de Troconis N.
Journal of Agricultural and Food Chemistry, 30(3), 515-517 (1982)
Matthes Kenning et al.
Zoological letters, 5, 3-3 (2019-01-19)
In the context of evolutionary arthopodial transformations, centipede ultimate legs exhibit a plethora of morphological modifications and behavioral adaptations. Many species possess significantly elongated, thickened, or pincer-like ultimate legs. They are frequently sexually dimorphic, indicating a role in courtship and
Quantitation of ten flavor compounds in unburned tobacco products.
Lisko JG, et al.
Analytical Methods : Advancing Methods and Applications, 6(13), 4698-4704 (2014)
Flavor chemistry of tomato volatiles.
Kazeniac SJ & Hall RM
Journal of Food Science, 35(5), 519-530 (1970)
Hsu Shao Feng et al.
Journal of clinical periodontology, 38(7), 637-643 (2011-04-01)
To evaluate the clinical efficacy of subgingival ultrasonic instrumentation irrigated with essential oils (EOs) of residual periodontal pockets. Sixty-four individuals with chronic periodontitis were invited to participate in this randomized, double-blind, parallel, and placebo-controlled clinical trial. All subjects received non-surgical

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