추천 제품
Grade
analytical standard
Quality Level
분석
≥99.0% (GC)
유통기한
limited shelf life, expiry date on the label
refractive index
n20/D 1.437-1.441
n20/D 1.439 (lit.)
bp
219 °C (lit.)
density
1.023 g/mL at 25 °C (lit.)
응용 분야
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
형식
neat
SMILES string
CCC1CCC(=O)O1
InChI
1S/C6H10O2/c1-2-5-3-4-6(7)8-5/h5H,2-4H2,1H3
InChI key
JBFHTYHTHYHCDJ-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
γ-Hexalactone is a volatile flavoring compound largely present in food and beverage products, fruits, vegetables, etc.
애플리케이션
γ-Hexalactone may be used as an analytical standard for the determination of the analyte in wine, fruits, biological samples, meat products, and e-cigarette refill solutions by various chromatography techniques.
신호어
Warning
유해 및 위험 성명서
예방조치 성명서
Hazard Classifications
Eye Irrit. 2
Storage Class Code
10 - Combustible liquids
WGK
WGK 2
Flash Point (°F)
208.4 °F - closed cup
Flash Point (°C)
98 °C - closed cup
Journal of agricultural and food chemistry, 61(47), 11295-11302 (2013-10-09)
The aroma profile of Chinese rice wine was investigated in this study. The volatile compounds in a traditional Chinese rice wine were extracted using Lichrolut EN and further separated by silica gel normal phase chromatography. Seventy-three aroma-active compounds were identified
Characterization of Potent Aroma Compounds of Cape Gooseberry (Physalis Peruviana L.) Fruits Grown in Antalya Through the Determination of Odor Activity Values
International journal of food properties, 17, 469-480 (2013)
Journal of chromatography. A, 1519, 45-54 (2017-09-04)
Liquid chromatography-tandem mass spectrometry with electrospray ionization (HPLC-ESI-MS/MS) methods were developed for the simultaneous determination of 42 flavouring compounds and nicotine in liquids for e-cigarettes. The chromatographic separation was performed using an Ace® Ultracore™ SuperC18™ (100×2.1mm, 2.5μm) column in both
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 913-914, 69-76 (2012-12-29)
The "enzymatic hydrolysis-mild thermal oxidation" method was employed to obtain oxidized tallow. Nine beeflike flavours (BFs) were prepared through Maillard reaction with oxidized tallow and other ingredients. Volatile compounds of oxidized tallow and beeflike flavours were analysed by SPME/GC-MS. Six
Journal of chromatography. A, 1212(1-2), 114-123 (2008-10-31)
The analysis of complex real-world samples of vegetable origin requires rapid and accurate routine methods, enabling laboratories to increase sample throughput and productivity while reducing analysis costs. This study examines shortening enantioselective-GC (ES-GC) analysis time following the approaches used in
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