추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
규정 준수
EU Regulation 1334/2008 & 178/2002
분석
≥95%
포함
α-tocopherol as stabilizer
refractive index
n20/D 1.452 (lit.)
bp
189 °C (lit.)
density
0.845 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
green; lavender; woody; herbaceous
SMILES string
[H]C(=O)C(=CCC(C)C)C(C)C
InChI
1S/C10H18O/c1-8(2)5-6-10(7-11)9(3)4/h6-9H,5H2,1-4H3
InChI key
IOLQAHFPDADCHJ-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
2-Isopropyl-5-methyl-2-hexenal is a volatile aroma constituent of malted barley and roasted coffee beans. It can be formed via Maillard reaction between leucine and 3-methylbutanal.
신호어
Warning
유해 및 위험 성명서
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1
Storage Class Code
10 - Combustible liquids
WGK
WGK 2
Flash Point (°F)
145.4 °F - closed cup
Flash Point (°C)
63 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Compounds contributing to the characteristic aroma of malted barley.
Journal of Agricultural and Food Chemistry, 42(12), 2880-2884 (1994)
Effects of pH, temperature, and reactant molar ratio on L-leucine and D-glucose Maillard browning reaction in an aqueous system.
Journal of Agricultural and Food Chemistry, 45(10), 3782-3787 (1997)
Journal of chromatography. A, 1547, 86-98 (2018-03-15)
Many flavour compounds that are present in e-liquids for e-cigarettes are responsible for specific tastes and smoking sensations for users. Data concerning content and specific types of flavours is often limited and unknown to users. The aim of the research
Steam volatile aroma constituents of roasted cocoa beans.
Journal of Agricultural and Food Chemistry, 16(6), 1005-1008 (1968)
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