熔点	136-140 ºC
水溶性	0.32 g/100 mL (25 º C)
沸点	221 ºC (10 mmHg)
闪点	202 ºC

危险品标志	Xi
危险类别码	R36
安全说明书	S26

来源	SDS样本
没有数据	没有数据

产品合成路线

更多

名称	CAS号

更多

文章

同行评议文献

Ageing and retail display time in raw beef odour according to the degree of lipid oxidation.Virginia C Resconi et al.Food chemistry, 242, 288-300 (2017-10-19) Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.Huan Liu et al.Journal of agricultural and food chemistry, 67(20), 5847-5856 (2019-05-03) Reactive carbonyl-scavenging ability of 2-aminoimidazoles: 2-amino-1-methylbenzimidazole and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP).Francisco J Hidalgo et al.Journal of agricultural and food chemistry, 62(49), 12045-12051 (2014-11-25) Singlet Oxygen Oxidation for 2?Pentylfuran and 2?Pentenyfuran Formation in Soybean Oil.Min DB, et al. Journal of Food Science, 68(4), 1175-1178 (2003) Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS.JianCai Zhu et al.Journal of agricultural and food chemistry, 63(34), 7499-7510 (2015-08-11) Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata).Ola Lasekan et al.BMC chemistry, 13(1), 133-133 (2020-01-01) A systematic characterization of the reversion flavor of soybean oil.Smouse TH & Chang SS Journal of the American Oil Chemists' Society, 44(8), 509-514 (1967) Identification of 2?Pentyl Furan in Fats and Oils and Its Relationship to the Reversion Flavor of Soybean Oil.Krishnamurthy RG, et al. Journal of Food Science, 32(4), 372-374 (1967) Orientation to determine quality attributes of flavoring excipients containing volatile molecules.Florian E Kiene et al.Journal of pharmaceutical and biomedical analysis, 110, 20-26 (2015-03-24) Isolation and identification of 2-pentyl-furan as contributing to the reversion flavour of soyabean oilChang SS, et al. Chemistry & Industry, 46, 1926-1926 (1966) Selective extraction of aliphatic amines by functionalized mesoporous silica-coated solid phase microextraction Arrow.Hangzhen Lan et al.Mikrochimica acta, 186(7), 412-412 (2019-06-13) Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment.Yunzi Feng et al.Food chemistry, 265, 274-280 (2018-06-10) Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis.J Lee et al.Food research international (Ottawa, Ont.), 132, 109087-109087 (2020-04-26) Odor and flavor responses to additives in edible oils.Evans CD, et al. Journal of the American Oil Chemists' Society, 48(9), 495-498 (1971) Volatile flavor constituents in the pork broth of black-pig.Jian Zhao et al.Food chemistry, 226, 51-60 (2017-03-04) Retort beef aroma that gives preferable properties to canned beef products and its aroma components.Koshiro Migita et al.Animal science journal = Nihon chikusan Gakkaiho, 88(12), 2050-2056 (2017-07-29)

备注