反-2-壬烯醛 >85%(GC)
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S23251-5g |
>85%(GC) | ￥100.00 |
3 | - | - | - | - |
|
S23251-25g |
>85%(GC) | ￥300.00 |
8 | - | - | - | - |
|
S23251-100g |
>85%(GC) | ￥1000.00 |
6 | - | - | - | - |
|
产品介绍
| SMILES： | CCCCCC/C=C/C=O |
|---|---|
| 储存条件： | -20℃，氮气保存 |
| 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(7篇)
7. [IF=9.2] Sihan Deng, et al. "Sensomics-based characterization of cinnamon-like aroma in Rougui Wuyi Rock Tea: core odorants, perceptual masking, and thermal modulation"Food Chemistry-X, 2026 Jul;:104243
6. [IF=5.1] Xiaoduo Ma, et al. "Influence of Different Fermentation Conditions on the Aroma-Active Compounds During New-Make Whisky Production Determined by GC-MS, GC×GC-O-MS, HPLC, and UPLC-MS"MOLECULES, 2026 Jun;31(12):2138
5. [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
4. [IF=8] Weixuan Li, et al. "Exploring the endogenous and exogenous key aroma-active components in three aroma types of black teas from different cultivars"FOOD RESEARCH INTERNATIONAL, 2026 Apr;:119319
3. [IF=4.8] Wei Li et al."Cultivar-specific volatile profiles in Passiflora edulis determine thrips (Frankliniella intonsa) feeding preferences."Frontiers in Plant Science.2025 Sep;16:
2. [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
1. [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
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