熔点	155-157 ºC (分解)**
密度	1.79±0.1 g/cm3 (20 ºC

没有数据	没有数据

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

Identification of volatile components of caja fruit (Spondias lutea L.) and chiral analysis of 3?hydroxy aliphatic esters.Allegrone G & Barbeni M. Flavour and Fragrance Journal, 7(6), 337-342 (1992) Volatile constituents from Tamarillo (Cyphomandra betacea Sendtn.) fruit.Torrado A, et al. Flavour and Fragrance Journal, 10(6), 349-354 (1995) Volatiles from naranjilla fruit (Solanum quitoense Lam.). GC/MS analysis and sensory evaluation using sniffing GCBrunke EJ, et al. Journal of Agricultural and Food Chemistry, 37(3), 746-748 (1989) Odorant receptors from Culex quinquefasciatus and Aedes aegypti sensitive to floral compounds.Fangfang Zeng et al.Insect biochemistry and molecular biology, 113, 103213-103213 (2019-08-24) Fast analysis of important wine volatile compounds: Development and validation of a new method based on gas chromatographic?flame ionisation detection analysis of dichloromethane microextracts.Ortega C, et al. Journal of Chromatography A, 923(1), 205-214 (2001) Identification of additional pineapple volatilesTakeoka GR, et al. Journal of Agricultural and Food Chemistry, 39(10), 1848-1851 (1991) A novel carbonyl reductase with anti-Prelog stereospecificity from Acetobacter sp. CCTCC M209061: purification and characterization.Xiao-Hong Chen et al.PloS one, 9(4), e94543-e94543 (2014-04-18) How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation.Georgia Lytra et al.Food chemistry, 194, 196-200 (2015-10-17)

备注