추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets purity specifications of JECFA
규정 준수
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515
분석
≥98%
refractive index
n20/D 1.449 (lit.)
bp
281 °C
density
0.948 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
향수 알레르기항원
no known allergens
감각 수용성의
creamy; fruity; peach; sweet
SMILES string
CCCCCCC1CCC(=O)O1
InChI
1S/C10H18O2/c1-2-3-4-5-6-9-7-8-10(11)12-9/h9H,2-8H2,1H3
InChI key
IFYYFLINQYPWGJ-UHFFFAOYSA-N
유전자 정보
human ... CYP1A2(1544)
유사한 제품을 찾으십니까? 방문 제품 비교 안내
관련 카테고리
일반 설명
γ-Decalactone, the main volatile aroma compound found in peaches, can be used as a flavoring agent in the food industry due to its distinct peach odor. It is also found in strawberries and apricots.
Storage Class Code
10 - Combustible liquids
WGK
WGK 1
Flash Point (°F)
276.8 °F - closed cup
Flash Point (°C)
136 °C - closed cup
개인 보호 장비
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
이미 열람한 고객
Microbial production of flavors for the food industry. A case study on the production of gamma-decalactone, the key compound of peach flavor, by the yeasts Sporidiobolus sp
Food Science and Biotechnology, 11(2), 192-202 (2002)
Aroma characterization of various apricot varieties using headspace?solid phase microextraction combined with gas chromatography?mass spectrometry and gas chromatography?olfactometry.
Food Chemistry, 96(1), 147-155 (2006)
Analysis of strawberry flavour?discrimination of aroma types by quantification of volatile compounds.
European Food Research and Technology, 205(3), 218-223 (1997)
Journal of agricultural and food chemistry, 53(13), 5397-5401 (2005-06-23)
Authenticity assessment of gamma-decalactone (1) and delta-decalactone (2) from peach (Prunus persica var. persica), apricot (Prunus armeniaca), and nectarine (Prunus persica var. nectarina) was performed using gas chromatography-isotope ratio mass spectrometry (GC-IRMS) in the combustion (C) and pyrolysis (P) mode.
Journal of applied microbiology, 103(5), 1508-1515 (2007-10-24)
To detect rate-limiting steps in the production of lactones by studying the combined effect of pH and aeration on their accumulation. A Doehlert experimental design was chosen to evaluate the accumulation of four lactones in the pH (3.5-7.3) and K(L)a
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