모든 사진(1)
About This Item
실험식(Hill 표기법):
C6H9NO
CAS Number:
Molecular Weight:
111.14
FEMA Number:
4394
EC Number:
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
13.169
NACRES:
NA.21
감각 수용성의:
green; nutty; sweet
Grade:
FG
생물학적 소스:
synthetic
식품 알레르기항원:
no known allergens
추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
규정 준수
EU Regulation 1334/2008 & 872/2012
분석
99%
refractive index
n20/D 1.442 (lit.)
bp
133-134 °C/760 mmHg (lit.)
density
0.957 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; nutty; sweet
SMILES string
Cc1nc(C)c(C)o1
InChI
1S/C6H9NO/c1-4-5(2)8-6(3)7-4/h1-3H3
InChI key
ZRLDBDZSLLGDOX-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
2,4,5-Trimethyloxazole is an important heterocyclic flavor compound that generally occurs in coffee and cocoa. It is reported to be present in meat and roasted peanuts due to its formation by the reaction between 2,3-butanedione and alanine or cysteine due to Strecker′s degradation.
애플리케이션
Possible applications: Chocolate, Dutch cocoa, coffee, various savory meaty flavors, malt and toasted bread.
생화학적/생리학적 작용
Odor at 1.0%: Slight pyridine-like, roasted vegetative, toasted Dutched cocoa background with a slight nutty nuance.
Taste at 1ppm: Sweet roasted cocoa, coffee, chocolate, slightly seared savory beef, proteinous with green vegetative nuances.
Taste at 1ppm: Sweet roasted cocoa, coffee, chocolate, slightly seared savory beef, proteinous with green vegetative nuances.
기타 정보
Natural occurrence: Heated beef, cocoa, cooked pork, French fries, autolyzed yeast, cooked egg and fried chicken.
Oxazoles and oxazolines in foods.
Maga JA.
Journal of Agricultural and Food Chemistry, 26(5), 1049-1050 (1978)
Formation of oxazolines and oxazoles in Strecker degradation of DL-alanine and L-cysteine with 2, 3-butanedione.
Ho CT & Hartman GJ.
Journal of Agricultural and Food Chemistry, 30(4), 793-794 (1982)
Gerard Mosciano
Perfumer & Flavorist, 34 (1), 58-59 (2009)
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