推薦產品
生物源
synthetic
品質等級
等級
FG
Halal
Kosher
agency
meets purity specifications of JECFA
法律遵循
EU Regulation 1334/2008 & 178/2002
化驗
≥97%
折射率
n20/D 1.420 (lit.)
bp
160-162 °C (lit.)
密度
0.817 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
fresh; green; fruity; floral; citrus
SMILES 字串
CCCCCC(C)O
InChI
1S/C7H16O/c1-3-4-5-6-7(2)8/h7-8H,3-6H2,1-2H3
InChI 密鑰
CETWDUZRCINIHU-UHFFFAOYSA-N
尋找類似的產品? 前往 產品比較指南
一般說明
2-Heptanol or 2-heptyl alcohol is a volatile compound commonly found in plants of medicinal value. It imparts cocoa flavor to Malaysian cocoa beans during roasting. It is one of the key volatile components found in corn silk and in the essential oil extracted from Aloe ferox.
訊號詞
Warning
危險聲明
危險分類
Acute Tox. 4 Dermal - Eye Irrit. 2 - Flam. Liq. 3
儲存類別代碼
3 - Flammable liquids
水污染物質分類(WGK)
WGK 3
閃點(°F)
138.2 °F
閃點(°C)
59 °C
Headspace sorptive extraction (HSSE) in the headspace analysis of aromatic and medicinal plants.
Bicchi C, et al.
Journal of High Resolution Chromatography, 23(9), 539-546 (2000)
Volatile components of corn silk (Zea mays L.): Possible Heliothis zea (Boddie) attractants.
Flath RA, et al.
Journal of Agricultural and Food Chemistry, 26(6), 1290-1293 (1978)
Chemical composition of volatile constituents from the leaves of Aloe ferox.
Magwa ML, et al.
African Journal of Biotechnology, 5(18), 1652-1654 (2006)
Influence of roasting conditions on volatile flavor of roasted Malaysian cocoa beans.
Ramli N, et al.
Journal of Food Processing and Preservation, 30(3), 280-298 (2006)
Global Trade Item Number
庫存單位 | GTIN |
---|---|
W328800-4KG-K | 4061837862311 |
W328800-1KG-K | 4061837529184 |
W328800-SAMPLE-K | 4061833343807 |
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