源叶
S42822
一键复制产品信息
14667-55-1
C7H10N2
122.17
MFCD00006145
2,3,5-甲基吡嗪; 三甲基吡嗪;;2,3,5-trimethylpyrazine; Trimethyl-pyrazine; Pyrazine, trimethyl-;
2,3,5-三甲基吡嗪 99%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S42822-10g |
99% | ￥38.00 |
货期：2-3天 | - | 1 | 3 | - |
|
S42822-25g |
99% | ￥50.00 |
2 | 5 | - | - | - |
|
S42822-50g |
99% | ￥84.00 |
4 | - | - | - | - |
|
S42822-100g |
99% | ￥122.00 |
1 | 2 | 2 | 2 | - |
|
S42822-250g |
99% | ￥270.00 |
1 | - | - | - | - |
|
S42822-500g |
99% | ￥486.00 |
2 | - | - | - | - |
|
S42822-1kg |
99% | ￥852.00 |
3 | - | - | - | - |
|
产品介绍
溶于水，溶于大多数有机溶剂。
| SMILES： | CC1N=C(C)C(C)=NC=1 |
|---|---|
| 沸点： | 171-172℃ |
| 外观： | 透明黄色液体 |
| 储存条件： | RT,易燃物区 |
| 密度： | 0.98 |
| 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(4篇)
4. [IF=10.4] Peilin Yang, et al. "Unraveling the saltiness-enhancing effect of aroma compounds in soy sauce via integrated sensomics and molecular docking approaches"FOOD CHEMISTRY, 2026 Oct;525:150440
3. [IF=4.6] Longyuan Lin et al."Spatiotemporal evolution and mechanistic drivers of alkylpyrazines in Sauce-aroma Baijiu: From brewing to aging."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2026 Mar;151:108942
2. [IF=2.7] Min Gou et al."Modeling alkylpyrazine formation in red jujube matrix under controlled conditions of pH and temperature."DRYING TECHNOLOGY.
1. [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
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