沸点	90 ºC
折射率	1.5685

危险品标志	Xi
危险类别码	R10;R36/37/38
安全说明书	S26;S36

来源	SDS样本
Alfa-Aesar	浏览或下载
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Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae.Philippe Darriet et al.Journal of agricultural and food chemistry, 50(11), 3277-3282 (2002-05-16) Identification of impact odorants contributing to fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect.Monique Pons et al.Journal of agricultural and food chemistry, 59(7), 3264-3272 (2011-03-10) Studies on the enzymic reduction of 1-octen-3-one in mushroom (Agaricus bisporus).Chen CC & W CM. Journal of Agricultural and Food Chemistry, 32(6), 1342-1344 (1984) Correlation of 1-octen-3-one with antixenotic resistance in subterranean clover cotyledons to red-legged earth mite, Halotydeus destructor (Acarina: Penthaleidae).Jiang Y, et al. Journal of Chemical Ecology, 22(2), 369-382 (1996) Detection and quantification of natural contaminants of wine by gas chromatography-differential ion mobility spectrometry (GC-DMS).Malick Camara et al.Journal of agricultural and food chemistry, 61(5), 1036-1043 (2013-01-30) Quantification of key odorants formed by autoxidation of arachidonic acid using isotope dilution assay.J Lin et al.Lipids, 36(7), 749-756 (2001-08-28) Induced responses in clover to an herbaceous mite.James Ridsdill-Smith et al.Archives of insect biochemistry and physiology, 51(4), 170-181 (2002-11-15) Purification and characterization of two enone reductases from Saccharomyces cerevisiae.P Wanner et al.European journal of biochemistry, 255(1), 271-278 (1998-08-06) Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses.Pascal Fuchsmann et al.Journal of agricultural and food chemistry, 63(34), 7511-7521 (2015-08-01) Temporal changes in aroma release of Longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging.Yong Cheng et al.Journal of agricultural and food chemistry, 56(6), 2160-2169 (2008-02-27) Determination of odour-causing volatile organic compounds in cork stoppers by multiple headspace solid-phase microextraction.Oscar Ezquerro et al.Journal of chromatography. A, 1068(2), 201-208 (2005-04-16) Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.I W Liaw et al.Journal of food science, 76(8), C1188-C1194 (2012-03-16) Identification of volatile compounds in seven edible fresh mushrooms.Pyysalo HEIK. Acta Chemica Scandinavica. Series B, 30(3), 235-244 (1976) Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.M A Drake et al.Journal of dairy science, 93(11), 5069-5081 (2010-10-23) Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).In Hee Cho et al.Journal of agricultural and food chemistry, 54(17), 6332-6335 (2006-08-17) Volatile constituents of mushrooms (Agaricus bisporus). Changes which occur during heating.Picardi SM & Issenberg P. Journal of Agricultural and Food Chemistry, 21(6), 959-962 (1973) Odorants in breast milk.Peter M Bingham et al.Archives of pediatrics & adolescent medicine, 157(10), 1031-1031 (2003-10-15) Odor-active compounds of Iberian hams with different aroma characteristics.Ana I Carrapiso et al.Journal of agricultural and food chemistry, 50(22), 6453-6458 (2002-10-17) Identification of metallic-smelling 1-octen-3-one and 1-nonen-3-one from solutions of ferrous sulfate.Meryl B Lubran et al.Journal of agricultural and food chemistry, 53(21), 8325-8327 (2005-10-13)

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