1-辛醛 ≥99%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S59741-25ml促销 |
≥99% | ￥39.00 ￥35.00 |
货期：2-4周 | 9 | 6 | 1 | - |
|
S59741-100ml |
≥99% | ￥49.00 |
5 | 4 | 4 | 3 | - |
|
S59741-500ml促销 |
≥99% | ￥197.00 ￥174.00 |
10 | - | - | - | - |
|
S59741-2.5L |
≥99% | ￥590.00 |
1 | - | - | - | - |
|
产品介绍
易溶于乙醇、乙醚、氯仿，微溶于水，不溶于甘油。
| SMILES： | CCCCCCCC=O |
|---|---|
| 熔点： | 12-15°C |
| 沸点： | 171°C |
| 储存条件： | 2-8℃;充氩 |
| 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=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
6. [IF=8] Jinxue Hou, et al. "Smelling saltiness: Retronasal aroma compounds contributing to saltiness perception in Nanjing water-boiled salted duck"FOOD RESEARCH INTERNATIONAL, 2026 Mar;:119020
5. [IF=3.3] Ouyang Dan, et al. "Textural and flavor qualities of precooked crayfish (Procambarus clarkia): effect of trehalose soaking, precooking methods and reheating treatment"Journal of Food Measurement and Characterization, 2026 Apr;:1-16
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=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
2. [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
1. [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
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危险品化学品经营许可证（不带存储）
营业执照(三证合一)