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Merck
모든 사진(1)

주요 문서

W278009

Sigma-Aldrich

trans-2,cis-6-Nonadien-1-ol

≥95%, stabilized, FCC, FG

동의어(들):

(E,Z)-2,6-nonadien-1-ol, (E,Z)-cucumber alcohol, (E,Z)-violet leaf alcohol

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About This Item

Linear Formula:
CH3CH2CH=CHCH2CH2CH=CHCH2OH
CAS Number:
Molecular Weight:
140.22
FEMA Number:
2780
EC Number:
유럽평의회 번호:
589
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
2.231
NACRES:
NA.21
감각 수용성의:
cucumber; green; leafy; violet
Grade:
FG
Fragrance grade
Halal
Kosher
생물학적 소스:
synthetic
Agency:
follows IFRA guidelines
식품 알레르기항원:
no known allergens

생물학적 소스

synthetic

Quality Level

Grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines

규정 준수

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC

분석

≥95%

포함 가능

~0.10% alpha-tocopherol, synthetic as stabilizer

구성

contains IFRA and EU1223/2009 restricted Benzyl Alcohol

refractive index

n20/D 1.468 (lit.)

bp

96-100 °C (lit.)

density

0.873 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

benzyl alcohol

감각 수용성의

cucumber; green; leafy; violet

SMILES string

[H]\C(CC)=C(/[H])CC\C([H])=C(/[H])CO

InChI

1S/C9H16O/c1-2-3-4-5-6-7-8-9-10/h3-4,7-8,10H,2,5-6,9H2,1H3/b4-3-,8-7+

InChI key

AMXYRHBJZOVHOL-ODYTWBPASA-N

일반 설명

trans-2,cis-6-nonadien-1-ol has been identified in the volatile fractions of fresh-cut honeydews and melons.

픽토그램

Exclamation mark

신호어

Warning

유해 및 위험 성명서

Hazard Classifications

Skin Irrit. 2

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point (°F)

203.0 °F - closed cup

Flash Point (°C)

95 °C - closed cup

개인 보호 장비

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


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문서 라이브러리 방문

Characteristics of fresh-cut honeydew (Cucumis xmelo L.) available to processors in winter and summer and its quality maintenance by modified atmosphere packaging.
Bai J, et al.
Postharvest biology and technology, 28(3), 349-359 (2003)
Metabolomics in melon: a new opportunity for aroma analysis.
Allwood JW, et al.
Phytochemistry, 99, 61-72 (2014)
Ping Yang et al.
Journal of agricultural and food chemistry, 67(28), 7926-7934 (2019-06-30)
Black garlic is a new garlic product produced through fermentation of fresh garlic and is very popular in Asia countries due to its health benefits. Its key aroma-active compounds were characterized by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), gas chromatography-time-of-flight mass spectrometry
Xiao Yang et al.
Foods (Basel, Switzerland), 9(2) (2020-02-26)
Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS)

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