모든 사진(4)
About This Item
실험식(Hill 표기법):
C6H10O2
CAS Number:
Molecular Weight:
114.14
FEMA Number:
2556
Beilstein:
6114822
EC Number:
유럽평의회 번호:
2254
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
10.021
NACRES:
NA.21
추천 제품
Grade
FG
Kosher
natural
규정 준수
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
분석
97%
환경친화적 대안 제품 특성
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
refractive index
n20/D 1.439 (lit.)
bp
219 °C (lit.)
density
1.023 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
환경친화적 대안 카테고리
감각 수용성의
creamy; herbaceous; sweet
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 one the key volatile aroma compounds of peaches. It is also found in pawpaw fruit.
Natural Occurrence: Apricot, peach, mango, butter, cheees, milk, pawpaw, quince, papaya, raspberry, tea
We are committed to bringing you greener alternative products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product is Biobased and thus aligns with "Less Hazardous Chemical Syntheses" and "Use of Renewable Feedstocks".
애플리케이션
This chemical will deepen the fatty notes of nut flavors, especially pecan, macadamia, brazil nut, hazel nut and coconut It will add richness at low levels in fat flavors and replacers like tallow, milk fat and lard. Like other lactones, it will be useful in dairy flavors like cream, milk and cheese, and sweet brown flavors, especially caramel, toffee, vanilla and chocolate.
생화학적/생리학적 작용
Taste at 5-10ppm
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
이미 열람한 고객
Identification of key odor volatile compounds in the essential oil of nine peach accessions.
Eduardo I, et al.
Journal of the Science of Food and Agriculture, 90(7), 1146-1154 (2010)
Evaluation of headspace volatiles and sensory characteristics of ripe pawpaws (Asimina triloba) from selected cultivars
McGrath MJ & Karahadian C.
Food Chemistry, 51(3), 255-262 (1994)
Judith Michalski et al.
Perfumer & Flavorist, 39(2), 48-49 (2014)
Olga Khersonsky et al.
Biochemistry, 44(16), 6371-6382 (2005-04-20)
PON1 is the best-studied member of a family of enzymes called serum paraoxonases, or PONs, identified in mammals (including humans) and other vertebrates as well as in invertebrates. PONs exhibit a range of important activities, including drug metabolism and detoxification
H Thoma et al.
Journal of chromatography, 309(1), 17-32 (1984-07-13)
A two-step ultrafiltration method combined with anion-exchange chromatography is described for the separation of lipophilic and strongly lipophobic acids occurring in human blood, serum and plasma. After treatment with diazomethane, the acid fractions are separated further by gas chromatography. The
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