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1-辛烯-3-醇

    
分析标准品,GC≥98%

1-Octen-3-ol

源叶
B65076 一键复制产品信息
3391-86-4
C8H16O
128.21
MFCD00004589
1-辛烯-3-醇;蘑菇醇
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
B65076-100mg
分析标准品,GC≥98%

¥150.00

>10 3 4 - -
产品介绍 参考文献(37篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

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。

SMILES: C=CC(O)CCCCC
沸点: 84-85℃
外观: 透明液体
溶解性: DMSO:80mg/ml
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。
密度: 0.84
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(37篇)

32. [IF=5.1] Qinmei Fang, et al. "Comprehensive Characterization of Volatile Flavor Compounds in Thamnaconus modestus Under Different Thermal Processing Methods: A Multi-Instrumental Flavoromics Approach"Foods, 2026 Apr;15(8):1352 31. [IF=8.2] Haoran Sun, et al. "Region-specific aroma profiles of dark tea: Differences in key odorants are driven by solid-state fermentation with three Aspergillus cristatus strains"Food Chemistry-X, 2026 May;36:103927 30. [IF=9.8] Yan Zhao et al."Unraveling the aromatic essence of baked green tea using sensomics: insights from three representative cultivars."FOOD CHEMISTRY.2026 Jan;:147878 29. [IF=8] Gege Liu et al."Potential interaction mechanism of glucose oxidase and cooked-induced components of peach puree during thermal processing."FOOD RESEARCH INTERNATIONAL.2025 Dec;221:117541 28. [IF=6.9] Zuying Zhang et al."Mapping Aroma Distribution of Torreya grandis Tissues: A Multisensory Analytical Approach via GC–E–Nose, HS–SPME–GC–MS, and Olfactometry–MS Techniques."Food Frontiers.2025 Aug;: 27. [IF=8.2] Gaigai Niu et al."NaCl-thermal synergy mediates structural transitions in hsian-tsao polysaccharide-myosin complexes to influence flavor-binding selectivity."Food Chemistry-X.2025 Jul;29:102882 26. [IF=6.9] Zuying Zhang et al."Mapping Aroma Distribution of Torreya grandis Tissues: A Multisensory Analytical Approach via GC–E–Nose, HS–SPME–GC–MS, and Olfactometry–MS Techniques."Food Frontiers.2025 Aug;: 25. [IF=8.2] Gaigai Niu et al."NaCl-thermal synergy mediates structural transitions in hsian-tsao polysaccharide-myosin complexes to influence flavor-binding selectivity."Food Chemistry-X.2025 Jul;29:102882 24. [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 23. [IF=4.6] Jiayi Liu et al."Effect of trehalose, precooking and reheating treatment on the textural and flavor qualities of frozen Chinese shrimp (Fenneropenaeus chinensis)."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Sep;145:107804 22. [IF=8.5] Ying-Lin Zhu et al."Insight into volatile metabolites and key odorants in black teas processed from Jianghua Kucha tea germplasm (Camellia sinensis var. assamica cv. Jianghua)."FOOD CHEMISTRY.2024 Oct;:141794 21. [IF=10.6] Cui Chenglong et al."Plant volatiles-loaded core-shell micro-nano fibers to achieve efficient and sustained bisexual attraction to pests."JOURNAL OF NANOBIOTECHNOLOGY.2025 Dec;23(1):1-17 20. [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 19. [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 18. [IF=8.1] Qiang Zhong et al."Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics."FOOD RESEARCH INTERNATIONAL".2024 Mar;:114209 17. [IF=5.2] Limei Xie et al."Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods."Foods".2024 Jan;13(5):685 16. [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 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. [IF=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. [IF=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. [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 9. [IF=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. [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 7. [IF=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.

质检证书(COA)

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摩尔浓度计算器

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