首页
订购/客服:400-666-5481

癸酸乙酯

    
分析标准品,GC≥99%

Ethyl caprate

源叶
B25422 一键复制产品信息
110-38-3
C12H24O2
200.32
MFCD00009581
羊蜡酸乙酯
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
B25422-1ml
分析标准品,GC≥99%

¥126.00

>10 3 1 - -
B25422-5ml
分析标准品,GC≥99%

¥400.00

2 4 8 - -
产品介绍 参考文献(32篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

癸酸乙酯具有椰子香型香气,主要用于配制食用香精。

SMILES: CCCCCCCCCC(OCC)=O
熔点: -20°C
沸点: 243-245°C
外观: 无色油状液体
溶解性: 不溶于水、甘油、丙二醇,溶于乙醇、乙醚、氯仿。
储存条件: 2-8℃
密度: 0.86
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(32篇)

27. [IF=9.7] Liu Binghong, et al. "Optimizing dehydration ratio and rate during the withering process enhances aroma quality of oolong tea"npj Science of Food, 2026 May;: 26. [IF=4.6] Yue Wang et al."Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine."MOLECULES.2025 Jan;30(16):3315 25. [IF=9.8] Xinxin Wang et al."Blending coffee white tea with flower flavor rooibos to mask the burnt flavor."FOOD CHEMISTRY.2025 Nov;493:146058 24. [IF=4.6] Yue Wang et al."Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine."MOLECULES.2025 Jan;30(16):3315 23. [IF=9.8] Xinxin Wang et al."Blending coffee white tea with flower flavor rooibos to mask the burnt flavor."FOOD CHEMISTRY.2025 Nov;493:146058 22. [IF=5.1] Jialin Chen et al."Metabolomics and Sensory Evaluation Reveal the Aroma and Taste Profile of Northern Guangdong Black Tea."Foods.2025 Jan;14(14):2466 21. [IF=8.2] Jiarui Zeng et al."Floral aroma improvement via solar withering and shaking in summer green tea: Sensory and analytical insights."Food Chemistry-X.2025 Jul;29:102833 20. [IF=6.2] Yuxin Zhao et al."Allelopathic Effect of Osmanthus fragrans Changes the Soil Microbial Community and Increases the Soil Nutrients and the Aroma Quality of Tea Leaves."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;73(22):13818–13831 19. [IF=4] Jun Li et al."Enhancing the fermentation rate and aroma compounds of kiwi wine via the addition of nitrogen during the stationary phase."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Dec;136:106840 18. [IF=4.7] Zhaobao Wu et al."Differences in the Quality Components of Wuyi Rock Tea and Huizhou Rock Tea."Foods.2025 Jan;14(1):4 17. [IF=4.7] Jiayi Xu et al."Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV."Foods.2025 Feb;14(5):829 16. [IF=6.2] Xizhe Zhu et al."Non-volatile and volatile metabolite analyses and objective quantitative technique reveal the effect of fixation methods on the flavor quality and metabolites of green tea."Current Research in Food Science.2025 Jan;10:101037 15. [IF=8.5] Yida Wu et al."Investigation of the aroma profile and blending strategy of Lu'an Guapian teas during grain rain period by sensory evaluation combined with SBSE-GC–MS, GC–O and OAV."FOOD CHEMISTRY.2025 Jan;463:141167 14. [IF=4] Min Gou et al."Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Nov;135:106694 13. [IF=8.5] Xianping Fang et al."Metabolomic and transcriptomic integration reveals the mechanism of aroma formation as strawberries naturally turn colors while ripening."FOOD CHEMISTRY.2024 Dec;460:140765 12. [IF=4.8] Xuandong Zheng et al."Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea."Food Bioscience.2024 Jul;:104830 11. [IF=5.7] Jiahao Chen et al."Dynamic DNA methylation modification in catechins and terpenoids biosynthesis during tea plant (Camellia sinensis) leaf development."Horticultural Plant Journal.2024 Jul;: 10. [IF=5.6] Dai Binwei et al."Volatiles profiles and factors affecting absorption of key odorants in Osmanthus black tea."Food Quality and Safety".2024 Apr;: 9. [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;: 8. [IF=5.561] Zihao Qiu et al."The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong."Foods.2023 Jan;12(10):2067 7. [IF=7.425] Youyue He et al."Effects of leaf-spreading on the volatile aroma components of green tea under red light of different intensities."FOOD RESEARCH INTERNATIONAL.2023 Jun;168:112759 6. [IF=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 5. [IF=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 4. [IF=5.561] Ying Luo et al."Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS."Foods.2022 Jan;11(19):2964 3. [IF=9.231] Jin Chen et al."Effects of ethephon and low-temperature treatments on blood oranges (Citrus sinensis L. Osbeck): Anthocyanin accumulation and volatile profile changes during storage."FOOD CHEMISTRY.2022 Nov;393:133381 2. [IF=7.514] Longna Li et al."Preharvest application of hydrogen nanobubble water enhances strawberry flavor and consumer preferences."Food Chem. 2022 May;377:131953 1. 侯丽娟, 严超, 赵欢,等. 顶空固相微萃取-气相色谱质谱联用-嗅闻技术分析红枣白兰地主体香气成分[J]. 中国食品学报, 2018, 018(008):232-238.

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
在货品标签上如何找到货号和批号?

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)

=
×
×