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重要文件

W306800

Sigma-Aldrich

对甲基苯甲醛

≥97%, FG

同義詞:

4-甲基苯甲醛

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About This Item

線性公式:
CH3C6H4CHO
CAS號碼:
分子量::
120.15
FEMA號碼:
3068
Beilstein:
385772
EC號碼:
歐洲委員會號碼:
115
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
5.029
NACRES:
NA.21

生物源

synthetic

品質等級

等級

FG
Halal
Kosher

法律遵循

EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515

化驗

≥97%

折射率

n20/D 1.545 (lit.)

bp

204-205 °C (lit.)
82-85 °C/11 mmHg (lit.)

密度

1.019 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

cherry

SMILES 字串

[H]C(=O)c1ccc(C)cc1

InChI

1S/C8H8O/c1-7-2-4-8(6-9)5-3-7/h2-6H,1H3

InChI 密鑰

FXLOVSHXALFLKQ-UHFFFAOYSA-N

尋找類似的產品? 前往 產品比較指南

一般說明

p-Tolualdehyde is a volatile flavor constituent of many fruits such as mango, star apple, quince, kiwi etc.

象形圖

Exclamation mark

訊號詞

Warning

危險聲明

危險分類

Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 1

閃點(°F)

161.6 °F - closed cup

閃點(°C)

72 °C - closed cup

個人防護裝備

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


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分析證明 (COA)

Lot/Batch Number

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存取文件庫

Volatile components of quince fruit (Cydonia oblonga Mill.).
Tsuneya T, et al.
Agricultural and Biological Chemistry, 47(11), 2495-2502 (1983)
Volatile constituents of star apple (Chrysophyllum cainito L.) from Cuba.
Pino J, et al.
Flavour and Fragrance Journal, 17(5), 401-403 (2002)
Odour?active compounds in mango (Mangifera indica L. cv. Corazon).
Pino JA.
International Journal of Food Science and Technology, 47(9), 1944-1950 (2012)
Kei Ohkubo et al.
Chemical communications (Cambridge, England), 46(4), 601-603 (2010-01-12)
Photooxygenation of p-xylene by oxygen occurs efficiently under photoirradiation of 9-mesityl-2,7,10-trimethylacridinium ion (Me(2)Acr(+)-Mes) to yield p-tolualdehyde and hydrogen peroxide, which is initiated via photoinduced electron transfer of Me(2)Acr(+)-Mes to produce the electron-transfer state.
María J Jordán et al.
Journal of agricultural and food chemistry, 50(19), 5386-5390 (2002-09-05)
Gas chromatography-mass spectrometry (GC-MS) and multidimensional gas chromatography olfactometry (GC/GC-O) were utilized to study the aroma profile and the aroma active components of commercial kiwi essence and the initial fresh fruit puree. Totals of 29 and 33 components were identified

Global Trade Item Number

庫存單位GTIN
W306800-1KG-K4061837835339
W306800-SAMPLE-K4061837519369
W306800-10KG-K4061837835322
W306800-25KG-K4061834405252

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