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Merck
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重要文件

W320307

Sigma-Aldrich

5-甲基喹喔啉

≥99%, FG

同義詞:

Nutty oxaline

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About This Item

經驗公式(希爾表示法):
C9H8N2
CAS號碼:
分子量::
144.17
FEMA號碼:
3203
EC號碼:
歐洲委員會號碼:
2271
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
14.028
NACRES:
NA.21
感官的:
burnt; coffee; corn; nutty; roasted
等級:
FG
Fragrance grade
Halal
Kosher
生物源:
synthetic
agency:
follows IFRA guidelines
meets purity specifications of JECFA
食物過敏原:
no known allergens

生物源

synthetic

品質等級

等級

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

法律遵循

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 110

化驗

≥99%

折射率

n20/D 1.62 (lit.)

bp

120 °C/15 mmHg (lit.)

mp

20-21 °C (lit.)

密度

1.125 g/mL at 25 °C

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

香料過敏原

no known allergens

感官的

burnt; coffee; corn; nutty; roasted

SMILES 字串

Cc1cccc2nccnc12

InChI

1S/C9H8N2/c1-7-3-2-4-8-9(7)11-6-5-10-8/h2-6H,1H3

InChI 密鑰

CQLOYHZZZCWHSG-UHFFFAOYSA-N

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一般說明

5-Methylquinoxaline has been identified as one of the key volatile aroma compounds in roasted almonds{170] and roasted coffee.

應用


  • Screening of flavor compounds using Ucp1-luciferase reporter beige adipocytes identified 5-methylquinoxaline as a novel UCP1-inducing compound.: This research, published in Bioscience, Biotechnology, and Biochemistry, identifies 5-methylquinoxaline as a novel compound that induces UCP1 in beige adipocytes, suggesting its potential application in metabolic studies and obesity treatment (Kawarasaki et al., 2022).

象形圖

Exclamation mark

訊號詞

Warning

危險聲明

危險分類

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

標靶器官

Respiratory system

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 3

閃點(°F)

235.4 °F - closed cup

閃點(°C)

113 °C - closed cup

個人防護裝備

Eyeshields, 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

Isolation and determination of ?-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee
Daglia M, et al.
Journal of Agricultural and Food Chemistry, 55(22), 8877-8882 (2007)
Volatile components of roasted almonds: basic fraction.
Takei Y, et al.
Agricultural and Biological Chemistry, 38(3), 645-648 (1974)
Weerachat Sompong et al.
BMC complementary and alternative medicine, 15, 394-394 (2015-11-02)
Methylglyoxal (MG) is one of the most reactive glycating agents, which result the formation of advanced glycation end-products (AGEs) that have been implicated in the progression of age-related diseases. Inhibition of MG-induced AGE formation is the imperative approach for alleviating

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