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癸醛

    
分析标准品,GC≥98%

Decanal

源叶
B65750 一键复制产品信息
112-31-2
C10H20O
156.27
MFCD00007031
癸醛;羊蜡醛,正癸醛,十碳酸醛
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
B65750-100mg
分析标准品,GC≥98%

¥110.00

1 - - - -
B65750-1g
分析标准品,GC≥98%

¥650.00

货期:2-3天 - - - -
产品介绍 参考文献(27篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

稀释时有类似甜橙油和玫瑰似的强烈香气。不溶于水及甘油,溶于脂肪油;挥发油;矿物油及80%醇。具有新鲜的油脂香,稀薄时则有果味香,在空气中易氧化而生成癸酸。

SMILES: CCCCCCCCCC=O
熔点: 7 ℃
沸点: 208-209℃
外观: 透明液体
敏感性: 对空气敏感
储存条件: 2-8℃
用途: 用于有机合成和作香料用.
密度: 0.83
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(27篇)

22. [IF=4.6] Xingtao Zhou et al."Characterization of the key aroma compounds in Kung Pao chicken by molecular sensory science."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Dec;148:108488 21. [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 20. [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 19. [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 18. [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 17. [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 16. [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 15. [IF=8.8] Di Zhang et al."Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose."FOOD CHEMISTRY".2024 Oct;455:139864 14. [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 13. [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 12. [IF=8.8] Yangbo Xiao et al."Effects of processing methods on the aroma of Poria cocos and its changing regulations during processing."FOOD CHEMISTRY".2024 Aug;448:139151 11. [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 10. [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 9. [IF=8.1] Xia Yin et al."Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea."FOOD RESEARCH INTERNATIONAL.2023 Dec;174:113515 8. [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;: 7. [IF=8.8] Meiqin Li et al."Effects of brewing water on the volatile composition of tea infusions."FOOD CHEMISTRY.2023 Dec;429:136971 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=4.52] Min Gou et al."Comprehensive investigation on free and glycosidically bound volatile compounds in Ziziphus jujube cv. Huizao."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2022 Sep;112:104665 3. [IF=5.561] Jinjie Hua et al."Effect of Strobilanthes tonkinensis Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite Content."Foods.2022 Jan;11(12):1678 2. [IF=6.576] Huajie Wang et al."Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature via Nontargeted Metabolomic Analysis."Frontiers in Nutrition. 2022; 9: 877132 1. [IF=3.935] Muhammad Yasir Ali et al."Plant Volatiles and Herbivore Induced Plant Volatiles from Chili Pepper Act as Attractant of the Aphid Parasitoid Aphelinus varipes (Hymenoptera: Aphelinidae)."Plants-Basel. 2022 Jan;11(10):1350

质检证书(COA)

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摩尔浓度计算器

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