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重要文件

W359009

Sigma-Aldrich

丁位十四内酯

98%, FG

同義詞:

δ-Tetradecane lactone, Tetrahydro-6-nonyl-2H-pyran-2-one

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About This Item

經驗公式(希爾表示法):
C14H26O2
CAS號碼:
分子量::
226.36
FEMA號碼:
3590
EC號碼:
歐洲委員會號碼:
2196
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
10.016
NACRES:
NA.21

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

化驗

98%

折射率

n20/D 1.461 (lit.)

bp

130-135 °C/5 mmHg (lit.)

密度

0.935 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

香料過敏原

no known allergens

感官的

creamy; dairy; fatty; oily; waxy; sweet

SMILES 字串

CCCCCCCCCC1CCCC(=O)O1

InChI

1S/C14H26O2/c1-2-3-4-5-6-7-8-10-13-11-9-12-14(15)16-13/h13H,2-12H2,1H3

InChI 密鑰

SKQYTJLYRIFFCO-UHFFFAOYSA-N

尋找類似的產品? 前往 產品比較指南

一般說明

δ-Tetradecalactone is a flavoring substance that is reported to occur in ovine fat, beef fat, heated butter and cheddar cheese.

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 3

閃點(°F)

Not applicable

閃點(°C)

Not applicable

個人防護裝備

Eyeshields, Gloves


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分析證明 (COA)

Lot/Batch Number

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Direct sampling capillary GLC analysis of flavor volatiles from ovine fat.
Suzuki J & Bailey ME.
Journal of Agricultural and Food Chemistry, 33(3), 343-347 (1985)
Comparison of Methods for the Analysis of Higher Boiling Flavor Compounds in Cheddar Cheese1.
Dunn HC & Lindsay RC.
Journal of Dairy Science, 68(11), 2853-2858 (1985)
Isolation and identification of headspace volatiles formed in heated butter.
Lee SR, et al.
Journal of Agricultural and Food Chemistry, 39(11), 1972-1975 (1991)

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