모든 사진(1)
About This Item
Linear Formula:
C6H5CH2COOC2H5
CAS Number:
Molecular Weight:
164.20
FEMA Number:
2452
Beilstein:
509140
EC Number:
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
9.784
NACRES:
NA.21
감각 수용성의:
cocoa; honey; floral; balsamic; rose; sweet
Grade:
FG
Fragrance grade
Halal
Kosher
natural
Fragrance grade
Halal
Kosher
natural
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
식품 알레르기항원:
no known allergens
추천 제품
Grade
FG
Fragrance grade
Halal
Kosher
natural
Quality Level
Agency
follows IFRA guidelines
meets purity specifications of JECFA
규정 준수
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
분석
98%
refractive index
n20/D 1.497 (lit.)
bp
229 °C (lit.)
density
1.03 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
cocoa; honey; floral; balsamic; rose; sweet
SMILES string
CCOC(=O)Cc1ccccc1
InChI
1S/C10H12O2/c1-2-12-10(11)8-9-6-4-3-5-7-9/h3-7H,2,8H2,1H3
InChI key
DULCUDSUACXJJC-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
관련 카테고리
기타 정보
Natural occurrence: Apple, grapefruit, guava fruit, melon, papaya, pineapple, beer, rum, cider and grape brandy.
Storage Class Code
10 - Combustible liquids
WGK
WGK 2
Flash Point (°F)
210.0 °F - closed cup
Flash Point (°C)
98.9 °C - closed cup
Guillaume Antalick et al.
Journal of agricultural and food chemistry, 63(18), 4664-4672 (2015-04-24)
The relationship between grape composition and subsequent red wine ester profile was examined. Cabernet Sauvignon and Shiraz, from the same Australian very warm climate vineyard, were harvested at two different stages of maturity and triplicate wines were vinified. Grape analyses
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Molecules (Basel, Switzerland), 20(6), 10980-11016 (2015-06-18)
Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varietal differences between interspecific hybrids are not
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic
Pingxi Xu et al.
Proceedings of the National Academy of Sciences of the United States of America, 111(46), 16592-16597 (2014-10-29)
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