源叶
B27471
一键复制产品信息
13360-64-0
C7H10N2
122.17
MFCD09039261
2-乙基-5-甲基吡嗪;2-乙基-5(6)-甲基吡嗪;2-乙基-(5或6)-甲基吡嗪;ethylmethylpyrazine,2-ethyl-5-methylpyrazine;Pyrazine, 2-ethyl-5-methyl-;5-ETHYL-2-METHYLPYRAZINE;2-Ethyl-5-methylpyrazine;2-Methyl-5-ethylpyrazine;2-Methyl-
2-乙基-(5或6)-甲基吡嗪 分析标准品,GC≥98%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
B27471-1g |
分析标准品,GC≥98% | ￥400.00 |
1 | 1 | 2 | - | - |
|
产品介绍
| SMILES： | CC1=CN=C(CC)C=N1 |
|---|---|
| 沸点： | 170.8°C at 760mmHg |
| 外观： | 透明液体 |
| 储存条件： | 2-8℃ |
| 密度： | 0.977 |
| 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(12篇)
12. [IF=9.2] Sihan Deng, et al. "Sensomics-based characterization of cinnamon-like aroma in Rougui Wuyi Rock Tea: core odorants, perceptual masking, and thermal modulation"Food Chemistry-X, 2026 Jul;:104243
11. [IF=6.3] Jie Liu et al."An approach to regulate Maillard reaction and caramelization reaction in brown sugar: the addition of epicatechin naturally occurring in sugarcane."FOOD CONTROL.2026 May;183:111901
10. [IF=2.7] Min Gou et al."Modeling alkylpyrazine formation in red jujube matrix under controlled conditions of pH and temperature."DRYING TECHNOLOGY.
9. [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
8. [IF=5.2] Ying Wang et al."Dynamic Changes in Qidan Aroma during Roasting: Characterization of Aroma Compounds and Their Kinetic Fitting."Foods".2024 Jan;13(11):1611
7. [IF=8.8] Yanmei Zhu et al."Authenticity identification of high – Temperature Daqu Baijiu through multi-channel visual array sensor of organic dyes combined with smart phone App."FOOD CHEMISTRY.2023 Nov;:137980
6. [IF=8.8] Xiao Jia et al."Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology."FOOD CHEMISTRY.2024 Jan;430:137090
5. [IF=6.056] Jie Liu et al."Membrane filtration without adding lime water combined with vacuum heating enhances green odor in brown sugar processing."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jun;182:114834
4. [IF=4.52] Ping Yang et al."Aroma-active compounds related to Maillard reaction during roasting in Wuyi Rock tea."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Jan;115:104954
3. [IF=5.279] Shuang Bi et al."Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques."J Agr Food Chem. 2020;68(9):2718–2727
2. [IF=7.514] Jie Liu et al."Key aroma-active compounds in brown sugar and their influence on sweetness."Food Chem. 2021 May;345:128826
1. Liu, Jie, et al. "Key aroma-active compounds in brown sugar and their influence on sweetness." Food Chemistry 345 (2021): 128826.https://doi.org/10.1016/j.foodchem.2020.128826
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