推薦產品
生物源
synthetic
品質等級
等級
Halal
Kosher
化驗
≥88%
折射率
n20/D 1.534 (lit.)
bp
84-84.5 °C (lit.)
密度
0.881 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
fatty; green; oily; vegetable
SMILES 字串
CC\C=C\C=C\C=O
InChI
1S/C7H10O/c1-2-3-4-5-6-7-8/h3-7H,2H2,1H3/b4-3+,6-5+
InChI 密鑰
SATICYYAWWYRAM-VNKDHWASSA-N
尋找類似的產品？ 前往 產品比較指南
免責聲明
For R&D or non-EU Food use. Not for retail sale.
訊號詞
Danger
危險聲明
危險分類
Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Skin Irrit. 2
儲存類別代碼
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
水污染物質分類（WGK）
WGK 3
閃點（°F）
143.6 °F - closed cup
閃點（°C）
62 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Giovanna Romano et al.
Marine drugs, 8(4), 950-967 (2010-05-19)
The diatom-derived polyunsaturated aldehydes (PUAs), 2-trans,4-trans-decadienal, 2-trans,4-trans-octadienal, 2-trans,4-trans,7-octatrienal, 2-trans,4-trans-heptadienal, as well as tridecanal were tested on early and later larval development in the sea urchin Paracentrotus lividus. We also tested the effect of some of the more abundant diatom polyunsaturated
Dandan Qi et al.
Food chemistry, 265, 189-199 (2018-06-10)
The effects of rapid aging technology on aroma compounds and characteristic of white tea were investigated in comparison with natural aged white tea (NAWT) and fresh white tea (FWT). Volatile compounds of white teas were extracted using headspace-solid phase microextraction
JianCai Zhu et al.
Food chemistry, 221, 1484-1490 (2016-12-17)
Twenty-four kinds of representative aroma compounds in Oolong tea were selected to evaluate the interactions by the variation in the threshold values of these compounds before, and after, they were mixed. Result demonstrated that the ratios of the referenced threshold
Serkan Selli et al.
Journal of the science of food and agriculture, 98(11), 4104-4111 (2018-02-02)
Olives are processed in different ways depending on consumption habits, which vary between countries. Different de-bittering methods affect the aroma and aroma-active compounds of table olives. This study focused on analyzing the aroma and aroma-active compounds of black dry-salted olives
Nadia Ruocco et al.
Ecotoxicology and environmental safety, 142, 355-362 (2017-04-25)
The marine environment is continually subjected to the action of stressors (including natural toxins), which represent a constant danger for benthic communities. In the present work using network analysis we identified ten genes on the basis of associated functions (FOXA
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