추천 제품
Grade
FG
Halal
Kosher
natural
Quality Level
Agency
meets purity specifications of JECFA
규정 준수
EU Regulation 1334/2008 & 178/2002
vapor density
4.5 (vs air)
vapor pressure
<0.1 mmHg ( 20 °C)
expl. lim.
10.1 %
refractive index
n20/D 1.4221 (lit.)
bp
223 °C (lit.)
mp
−10.5 °C (lit.)
density
0.918 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
감각 수용성의
cheesy; rancid; sour
SMILES string
CCCCCCC(O)=O
InChI
1S/C7H14O2/c1-2-3-4-5-6-7(8)9/h2-6H2,1H3,(H,8,9)
InChI key
MNWFXJYAOYHMED-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
Heptanoic acid is a short-chain fatty acid mainly found in the flavor volatiles of cheese, green tea, fruits of Malpighia glabra L and flowers of oyster rhoeo.
애플리케이션
- Identification of Short-Chain Fatty Acids for Predicting Preterm Birth in Cervicovaginal Fluid Using Mass Spectrometry.: This research identifies Heptanoic acid among other biomarkers in cervicovaginal fluid that could predict preterm birth, demonstrating its potential in prenatal diagnostics (Hur et al., 2024) (Hur et al., 2024).
신호어
Danger
유해 및 위험 성명서
Hazard Classifications
Acute Tox. 4 Inhalation - Eye Dam. 1 - Skin Corr. 1B - STOT SE 3
표적 기관
Respiratory system
Storage Class Code
8A - Combustible corrosive hazardous materials
WGK
WGK 1
Flash Point (°F)
235.4 °F - closed cup
Flash Point (°C)
113 °C - closed cup
개인 보호 장비
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
이미 열람한 고객
Volatile constituents of fruits of Malpighia glabra L.
J. Essent. Oil Res., 12(6), 677-678 (2000)
Comparison of the odor concentrates by SDE and adsorptive column method from green tea infusion.
Journal of Agricultural and Food Chemistry, 43(6), 1616-1620 (1995)
A rapid method for the quantitative determination of short-chain free volatile fatty acids from cheese.
Journal of Agricultural and Food Chemistry, 48(8), 3321-3323 (2000)
Quantitative changes in volatile components of green tea during development of tea shoots.
Journal of the Japanese Society for Food Science and Technology (2002)
Food & function, 6(8), 2464-2474 (2015-07-29)
Fruits (and vegetables) contain cellular structures that are not degraded by human digestive enzymes. Therefore, the structure of the insoluble fraction of swallowed fruits is mostly retained until intestinal microbial fermentation. In vitro fermentation of mango and banana cell structures
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