모든 사진(1)
About This Item
Linear Formula:
CH3OC6H3(CH2CH2CH3)OH
CAS Number:
Molecular Weight:
166.22
FEMA Number:
3598
EC Number:
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
4.049
NACRES:
NA.21
추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Kosher
Agency
meets purity specifications of JECFA
규정 준수
EU Regulation 1334/2008 & 178/2002
분석
≥99%
refractive index
n20/D 1.522 (lit.)
bp
125-126 °C/14 mmHg (lit.)
density
1.038 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
clove; spicy; phenolic; sweet
SMILES string
CCCc1ccc(O)c(OC)c1
InChI
1S/C10H14O2/c1-3-4-8-5-6-9(11)10(7-8)12-2/h5-7,11H,3-4H2,1-2H3
InChI key
PXIKRTCSSLJURC-UHFFFAOYSA-N
관련 카테고리
일반 설명
2-Methoxy-4-propylphenol is a volatile phenolic flavor compound identified in Bordeaux wines, liquid smoke, karanda fruit{9 5} and oregano.
애플리케이션
Potential applications include the profile enhancement of smoke flavors, clove, spicy nuances for cinnamon and pepper, vanilla, and fruit nuances.
생화학적/생리학적 작용
Odor at 1.0%
Taste at 10 ppm
기타 정보
Natural occurrence: Fish, pork, grape brandy, mate, rum, whiskey, tea and sherry.
신호어
Danger
유해 및 위험 성명서
Hazard Classifications
Eye Dam. 1 - Skin Irrit. 2 - Skin Sens. 1B - STOT SE 3
표적 기관
Respiratory system
Storage Class Code
10 - Combustible liquids
WGK
WGK 2
Flash Point (°F)
235.4 °F - closed cup
Flash Point (°C)
113 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
이미 열람한 고객
ChemSensor classification of red wines.
Dirinck I, et al.
Developments in food science, 43, 521-524 (2006)
Evan A Larson et al.
Journal of the American Society for Mass Spectrometry, 29(9), 1908-1918 (2018-06-28)
Dopant-assisted atmospheric pressure chemical ionization (dAPCI) is a soft ionization method rarely used for gas chromatography-mass spectrometry (GC-MS). The current study combines GC-dAPCI with tandem mass spectrometry (MS/MS) for analysis of a complex mixture such as lignin pyrolysis analysis. To
Ju Yeon Lee et al.
Food chemistry, 220, 289-294 (2016-11-20)
The effects of eugenol, isoeugenol, coniferylaldehyde, and dihydroeugenol on the riboflavin-sensitized photooxidation of α-terpinene in methanol were studied. Riboflavin greatly accelerated α-terpinene oxidation in methanol during light illumination, resulting in two major oxidation products (p-cymene and ascaridole). The results clearly
Chemometric tools for identification of volatile aroma-active compounds in oregano.
Bansleben AC, et al.
Analytical and Bioanalytical Chemistry, 395(5), 1503-1503 (2009)
Study of a commercial liquid smoke flavoring by means of gas chromatography/mass spectrometry and Fourier transform infrared spectroscopy.
Guillen MD, et al.
Journal of Agricultural and Food Chemistry, 43(2), 463-468 (1995)
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