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About This Item
線性公式:
CH3CO2(CH2)3C6H5
CAS號碼:
分子量::
178.23
FEMA號碼:
2890
EC號碼:
歐洲委員會號碼:
222
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.032
NACRES:
NA.21
感官的:
cinnamon; balsamic; spicy
等級:
FG
Kosher
Kosher
生物源:
synthetic
agency:
meets purity specifications of JECFA
食物過敏原:
no known allergens
推薦產品
生物源
synthetic
品質等級
等級
FG
Kosher
agency
meets purity specifications of JECFA
法律遵循
EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 172.515
化驗
≥98%
折射率
n20/D 1.496 (lit.)
bp
244 °C (lit.)
密度
1.012 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
cinnamon; balsamic; spicy
SMILES 字串
CC(=O)OCCCc1ccccc1
InChI
1S/C11H14O2/c1-10(12)13-9-5-8-11-6-3-2-4-7-11/h2-4,6-7H,5,8-9H2,1H3
InChI 密鑰
JRJGKUTZNBZHNK-UHFFFAOYSA-N
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
Zhiqiang Yao et al.
Protein science : a publication of the Protein Society, 27(8), 1526-1534 (2018-05-04)
The study of enzyme substrate specificity is vital for developing potential applications of enzymes. However, the routine experimental procedures require lot of resources in the discovery of novel substrates. This article reports an in silico structure-based algorithm called Crius, which
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