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BETA-环柠檬醛

    
分析标准品,HPLC≥96%

β-cyclocitral

源叶
B27353 一键复制产品信息
432-25-7
C10H16O
152.23
MFCD00079078
货号 规格 价格 上海 北京 珠海 武汉 购买数量
B27353-20mg
分析标准品,HPLC≥96%

¥380.00

>10 3 - -
B27353-100mg
分析标准品,HPLC≥96%

¥1000.00

>10 - - -
产品介绍 参考文献(15篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

SMILES: CC1(C)CCCC(C)=C1C=O
熔点: 62-63°C
沸点: 62-63 °C/3 mm Hg(lit.)
溶解性: Soluble  in  chloroform,  dichloromethane,  ethyl  acetate  and  methanol.  Insoluble  in  water.
敏感性: Air Sensitive
储存条件: 2-8℃
注意: 部分产品我司仅能提供部分信息,我司不保证所提供信息的权威性,仅供客户参考交流研究之用。

参考文献(15篇)

10. [IF=8.5] Jiao Feng et al."From water migration to aroma development: Revealing the influence of environmental airflow on the aroma of white tea during withering."FOOD CHEMISTRY.2025 Mar;:143797 9. [IF=13.6] Wenkai Chen et al."β-cyclocitral, a novel AChE inhibitor, contributes to the defense of Microcystis aeruginosa against Daphnia grazing."JOURNAL OF HAZARDOUS MATERIALS.2023 Dec;:133248 8. [IF=8.1] Xia Yin et al."Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea."FOOD RESEARCH INTERNATIONAL.2023 Dec;174:113515 7. [IF=8.8] Daoliang Wang et al."Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties."FOOD CHEMISTRY.10.1016/j.foodchem.2023.137470 6. [IF=8.8] Meiqin Li et al."Effects of brewing water on the volatile composition of tea infusions."FOOD CHEMISTRY.2023 Dec;429:136971 5. [IF=6.443] Zhilong Hao et al."Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses."Food Chemistry-X.2023 Jun;18:100710 4. [IF=7.425] Wen Ouyang et al."Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:112099 3. [IF=6.056] Xia Yin et al."Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jun;:113656 2. [IF=5.279] Xueli Pang et al."Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation."J Agr Food Chem. 2019;67(47):13139–13149 1. Tan, Si, et al. "Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis Sonn." Food science and biotechnology 29.3 (2020): 351-358.https://doi.org/10.1007/s10068-019-00674-w

质检证书(COA)

如何获取质检证书(COA)?
请输入货号和一个与之匹配的批号。
例如:
批号:JS298415 货号:S20001-25g
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摩尔浓度计算器

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

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