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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
Fragrance grade
Halal
Kosher
生物源:
synthetic
agency:
follows IFRA guidelines
meets purity specifications of JECFA
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
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
尋找類似的產品? 前往 產品比較指南
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).
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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Isolation and determination of ?-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee
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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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