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苯乙醛

    
分析标准品,GC≥98%,含0.01% 柠檬酸稳定剂

Phenylacetaldehyde

源叶
B52113 一键复制产品信息
122-78-1
C8H8O
120.15
MFCD00006993
苯乙醛;2-苯基乙醛
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
B52113-20mg
分析标准品,GC≥98%,含0.01% 柠檬酸稳定剂

¥600.00

>10 - - - 3
B52113-100mg
分析标准品,GC≥98%,含0.01% 柠檬酸稳定剂

¥1600.00

>10 - - - -
产品介绍 参考文献(24篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

有浓郁的玉簪花香气。难溶于水,与乙醇和乙醚混溶。性质很活泼,容易聚合。能被氧化成苯乙酸,也能被还原成苯乙醇。能与醇,如甲醇、乙醇等缩合而成缩醛(可用作香料)。性质不稳定,放置能聚合变稠

SMILES: O=CCC1=CC=CC=C1
熔点: -10°C
沸点: 193-194°C
敏感性: 对热和空气敏感
储存条件: 2-8℃
用途: 用于香料工业。该品具有洋水仙的优雅香气,是调合多种花香香精用的重要香料之一。
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(24篇)

19. [IF=4.6] Yanyun Wang et al."Flavoromics, sensory evaluation, metagenomics and untargeted metabolomics analysis of fermented tofu sheets from different regions of China."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Aug;:108209 18. [IF=4.6] Yanyun Wang et al."Flavoromics, sensory evaluation, metagenomics and untargeted metabolomics analysis of fermented tofu sheets from different regions of China."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Aug;:108209 17. [IF=4.6] Liyu Chen et al."Sensory characterization of main flavor-producing compounds produced during thermal processing of salted egg yolks."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Nov;147:108090 16. [IF=4.6] Dandan Sun et al."Investigation of sensory profiling and aroma volatiles changes during chaste honey natural ripening using electronic nose, electronic tongue and GC-O-MS."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Nov;147:108046 15. [IF=8.2] Mingming Zhang et al."Effect of hydrogen carbonate in brewing water on the aroma of tea infusions."Food Chemistry-X.2025 Jul;:102758 14. [IF=8.2] Jirui Kun et al."Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach."Food Chemistry-X.2025 May;:102538 13. [IF=13] Yuming Wei et al."Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism."Journal of Advanced Research.2025 May;: 12. [IF=8.5] Pinghua Deng et al."Pathways of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) inhibited by basic amino acids in the glucose/ creatinine/ phenylalanine model system."FOOD CHEMISTRY.2025 May;473:143014 11. [IF=8.5] Qi Chen et al."Trapping phenylacetaldehyde by litchi shell polyphenols and their characteristic catechins in chemical model and roast pork patty: Identification of catechins-adducts and toxicity assessment."FOOD CHEMISTRY.2025 Apr;:144357 10. [IF=8.5] Weiying Su et al."Insight into aroma dynamic changes during the whole manufacturing process of smoked Lapsang Souchong tea."FOOD CHEMISTRY.2025 Jan;463:141498 9. [IF=7] Jie-Qiong Wang et al."Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun."FOOD RESEARCH INTERNATIONAL.2024 Nov;195:114953 8. [IF=6.5] Hao Dong et al."Effect and mechanism of polyphenols containing m-dihydroxyl structure on 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) formation in chemical models and roast pork patties."Food Chemistry-X.2024 Oct;23:101672 7. [IF=6.1] Qi Chen et al."Unraveling the relationships between processing conditions and PhIP formation in chemical model system and roast pork patty via principal component analysis."Food Chemistry-X".2024 Jun;22:101404 6. [IF=5.2] Li jiang et al."Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation."Food Bioscience".2024 Jun;59:103924 5. [IF=6.1] Jin-Ru Wang et al."Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices."Food Chemistry-X".2024 Jun;22:101337 4. [IF=6.1] Shengchao Lin et al."Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken."Food Chemistry-X".2024 Mar;21:101183 3. [IF=8.8] Li jiang et al."Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches."FOOD CHEMISTRY".2024 Jul;445:138746 2. [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 1. [IF=6.443] Chang He et al."The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars."Food Chemistry-X.2023 Jun;18:100730

质检证书(COA)

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