• 介绍：

  不溶于水。溶于乙醇等有机溶剂。具强烈蘑菇样甜的药草、干草样壤香。

• 沸点： 84-85℃

• 外观： 透明液体

• 储存条件： 2-8℃

• 用途： 用于日化和食用香精，亦可用于配制人造精油、重组精油或制成酯类香料。

• 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。

• 15. [IF=4.6] Yang Yue et al."Comparative Analysis of Volatile Compounds in the Flower Buds of Three Panax Species Using Fast Gas Chromatography Electronic Nose, Headspace-Gas Chromatography-Ion Mobility Spectrometry, and Headspace Solid Phase Microextraction-Gas Chroma

• 14. [IF=8.2] Gang You et al."Effects of hsian-tsao polysaccharide on myosin gel structure and its binding capacity to flavor compounds."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;:129492

• 13. [IF=4.1] Sujin Zheng et al."Determination of volatile profiles of woodland strawberry (Fragaria vesca) during fruit maturation by HS-SPME GC–MS."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Jul;:

• 12. [6.056] Yuan Mei et al."Decoding the evolution of aromatic volatile compounds and key odorants in Suancai (a Chinese traditional fermented vegetable) during fermentation using stir bar sorptive extraction–gas chromatography–olfactometry–mass spectrometry."LWT-FOO

• 11. [6.212] Jingyi Xie et al."Characterization of the key volatile organic components of different parts of fresh and dried Perilla frutescens based on headspace-gas chromatography-ion mobility spectrometry and headspace solid phase microextraction-gas chromatography

• 10. [9.231] Min Gou et al."Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis."FOOD CHEMISTRY.2022 Dec;:135368

• 9. [2.518] Jiaqi Xue et al."Isolation and Identification of Volatile Substances with Attractive Effects on Wohlfahrtia magnifica from Vagina of Bactrian Camel."Veterinary Sciences.2022 Nov;9(11):637

• 8. [4.52] Min Gou et al."Key aroma-active compounds identification of Ziziphus jujuba cv. Huizao: Effect of pilot scale freeze-drying."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Mar;116:105072

• 7. [11.504] Gang You et al."Interactions of heat-induced myosin with hsian-tsao polysaccharide to affect the fishy odor adsorption capacity."FOOD HYDROCOLLOIDS.2023 Mar;136:108282

• 6. [IF=6.443] Chao Xue et al."Hydrophobic bonds-dominated key off-odors/silver carp myofibrillar protein interactions, and their binding characteristics at cold storage and oral temperatures."Food Chemistry-X.2022 Oct;15:100396

• 5. [IF=4.952] Liuyang Ren et al."Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination."Lwt Food Sci Technol. 2021 May;143:111182

• 4. [IF=5.415] Md Kamaruzzaman et al."Promotion of tomato growth by the volatiles produced by the hypovirulent strain QT5-19 of the plant gray mold fungus Botrytis cinerea."Microbiol Res. 2021 Jun;247:126731

• 3. [IF=7.514] Chao Xue et al."Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition."Food Chem. 2021 Nov;363:130304

• 2. [IF=7.514] Huimin Zhang et al."Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince."Food Chem. 2020 Jul;319:126232

• 1. Huimin Zhang, Dan Wu, Qilin Huang, Zhiyu Liu, Xiaogang Luo, Shanbai Xiong, Tao Yin, Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince, Food Chemistry, Volume 319, 2020, 126232, ISSN 0308-8146, https://doi.

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本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *