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Merck
CN

W253200

愈创木酚

greener alternative

natural, ≥99%, FG

别名:

2-甲氧基苯酚, 儿茶酚单甲醚, 邻羟基苯甲醚

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关于此项目

线性分子式:
(CH3O)C6H4OH
化学文摘社编号:
分子量:
124.14
FEMA Number:
2532
Council of Europe no.:
173
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
4.005
EC Number:
201-964-7
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
508112
Organoleptic:
bacon; smoky; woody; spicy; vanilla
Grade:
FG, Fragrance grade, Halal, Kosher, natural
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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Quality Level

grade

FG, Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 172.515

vapor density

4.27 (vs air)

vapor pressure

0.11 mmHg ( 25 °C)

assay

≥99%

form

liquid, solid

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

refractive index

n20/D 1.543 (lit.)

bp

205 °C (lit.)

mp

26-29 °C (lit.)

density

1.129 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

organoleptic

bacon; smoky; woody; spicy; vanilla

SMILES string

COc1ccccc1O

InChI

1S/C7H8O2/c1-9-7-5-3-2-4-6(7)8/h2-5,8H,1H3

InChI key

LHGVFZTZFXWLCP-UHFFFAOYSA-N

General description

愈创木酚是一种香精化合物,天然存在于番茄和在橡木桶中熟化的葡萄酒中。
我们竭诚为您带来满足绿色替代产品四大类别要求的替代产品。本品为生物基产品,在“危险性较小的化学合成”和“使用可再生原料”绿色化学原则方面取得了重大进步。

Application

愈创木酚可用于制备香兰素,一种广泛使用的食品香味剂。

Biochem/physiol Actions

愈创木酚和2,4,6-三氯苯甲醚是造成葡萄酒软木污染的原因。已经开发了一种用于提取和定量两种化合物的方法。


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存储类别

11 - Combustible Solids

wgk

WGK 1

pictograms

Exclamation mark

signalword

Warning

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2

flash_point_f

194.0 °F - closed cup

flash_point_c

90 °C - closed cup

ppe

dust mask type N95 (US), Eyeshields, Faceshields, Gloves



历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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商品

Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.

Addressing consumer needs for religious and ethical food preferences is crucial in today's discerning market.


A Solanum lycopersicum catechol?O?methyltransferase involved in synthesis of the flavor molecule guaiacol.
Mageroy MH, et al.
The Plant Journal, 69(6), 1043-1051 (2012)
Engineers of scent
Waltz E
Nature Biotechnology, 33(4), 329?332-329?332 (2015)
Feng Li et al.
Food chemistry, 135(2), 332-337 (2012-08-08)
Hexahydrocurcumin, 1-dehydro-[6]-gingerdione, 6-dehydroshogaol and 6-shogaol were evaluated for their antioxidant and anti-inflammatory activities in the present study. The relative antioxidant potencies of ginger compounds decreased in similar order of 1-dehydro-[6]-gingerdione, hexahydrocurcumin>6-shogaol>6-dehydroshogaol in both 1,1-diphenyl-2-picyrlhydrazyl (DPPH) radical-scavenging and trolox equivalent antioxidant



全球贸易项目编号

货号GTIN
W253200-10KG-K04061838257024
W253200-1KG-K04061838257031
W253200-5KG-K04061838180353
W253200-SAMPLE-K04061838257048