品牌：源叶

产品编号：B27646 一键复制产品信息

CAS号：111-11-5

分子式：C₉H₁₈O₂

分子量：158.24

MDL：MFCD00009551

别名：羊脂酸甲酯;正辛酸甲酯;辛酸甲酯[标准物质];辛酸甲酯;Rarechem AL BF 0166;N-Octanoic Acid Methyl Ester;N-Caprylic Acid Methyl Ester;Octanoic Acid Methyl Ester;Methyl Ester of Octanoic Acid;Methylesteroctanoicacid;Unip

货号	规格	价格	上海	北京	珠海	重庆	武汉	购买数量
B27646-1ml	分析标准品,GC≥99%	￥100.00 B27646-1ml ￥100.00 现货	31 4 >10	2	2	-	-

货号

规格

价格

上海

北京

珠海

重庆

武汉

购买数量

B27646-1ml

分析标准品,GC≥99%

￥100.00

>10

产品介绍

SMILES：	CCCCCCCC(OC)=O
熔点：	163 °F
沸点：	79°C
外观：	无色液体
溶解性：	不溶于水，溶于乙醇和乙醚。
敏感性：	远离火种、热源。防止阳光直射
储存条件：	-20℃
密度：	0.878
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(6篇)

6. [IF=9.8] Yue Wang et al."Unveiling sub-regional aroma differences in China's Ningxia region: Characterization of key aroma profiles and chemical foundations via sensomics and RATA."FOOD CHEMISTRY.2025 Dec;495:146557 5. [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 4. [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 3. [IF=13.6] Xiang Gao et al."Portable hydrogel kit driven by bimetallic carbon dots nanozyme for H2O2-self-supplying dual-modal monitoring of atmospheric CH3SH."JOURNAL OF HAZARDOUS MATERIALS".2024 May;469:133871 2. [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;:

1. [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