首页
订购/客服:400-666-5481

己醛-d₁₂

    
分析标准品,≥98 atom% D,≥96%

Hexanal

SDS
源叶
B72382 一键复制产品信息
1219803-74-3
C6D12O
112.23
己醛-d12
己醛-d₁₂(1219803-74-3)
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
B72382-10mg
分析标准品,≥98 atom% D,≥96%

¥999.00

2 - - - -
B72382-50mg
分析标准品,≥98 atom% D,≥96%

¥3290.00

1 - - - -

产品介绍

储存条件: 2-8°C
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=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 18. [IF=9.8] Yawen He et al."Integrated application of e-nose, e-tongue, GC–MS, and LC–MS/MS reveals volatile profile and metabolic pathway variations of Fuji apples from Aksu and Yili producing regions."FOOD CHEMISTRY.2026 Jan;:147960 17. [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 16. [IF=8.2] Zhifeng Zhang et al."Identification of the key aroma-active compounds in wolfberry (Lycium barbarum L.) pulp."Food Chemistry-X.2025 Oct;31:103191 15. [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 14. [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 13. [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 12. [IF=8.5] Yu-Hui Zhang et al."Uncovering characteristic and enantiomeric distribution of volatile components in Huangshan Maofeng and Zhejiang baked green teas."FOOD CHEMISTRY.2024 Nov;:142001 11. [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 10. [IF=3.9] Xiaoxiao Wang et al."Physicochemical, antibacterial and aromatic qualities of herbaceous peony (Paeonia lactiflora pall) tea with different varieties."RSC Advances".2024 Apr;14(20):14303-14310 9. [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 8. [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 7. [IF=4.3] Baosong Wang et al."Characterization of odor-active compounds in Dahongpao Wuyi Rock Tea (Camellia sinensis) by sensory-directed flavor analysis."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Oct;123:105612 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=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 3. [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 2. [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 1. [IF=7.514] Yin Zhu et al."Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach."Food Chem. 2021 Dec;365:130615

质检证书(COA)

如何获取质检证书(COA)?
请输入货号和一个与之匹配的批号。
例如:
批号:JS298415 货号:S20001-25g
在货品标签上如何找到货号和批号?

摩尔浓度计算器

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

=
×
×