2-庚酮 ≥98%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
W11315-25ml促销 |
≥98% | ￥42.00 ￥35.00 |
10 | 8 | 2 | 2 | - |
|
W11315-100ml |
≥98% | ￥64.00 |
10 | 7 | 5 | - | - |
|
W11315-250ml |
≥98% | ￥108.00 |
2 | 1 | 1 | 1 | - |
|
W11315-500ml促销 |
≥98% | ￥264.00 ￥212.00 |
10 | 5 | - | - | - |
|
W11315-2.5L |
≥98% | ￥800.00 |
4 | 1 | - | - | - |
|
产品介绍
具有强烈的类似香蕉的水果香气。性稳定。溶于乙醇和乙醚等有机溶剂，极微溶于水。易燃。低毒，半数致死量(大鼠，经口)1670mg/kg。
| SMILES： | CC(=O)CCCCC |
|---|---|
| 熔点： | -35.5°C |
| 沸点： | 151.5°C |
| 储存条件： | RT |
| 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=3.4] Menglei Song, et al. "An integrated NP-CMC-HPLC strategy for screening bioactive candidates with antidepressant potential and quality characterization of Curcuma wenyujin"JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS, 2027 Jan;282:117715
6. [IF=8.8] Zilu Wang, et al. "Sensory quality of F. venenatum TB01 protein: Implications for next generation alternative proteins"FOOD RESEARCH INTERNATIONAL, 2026 Oct;242:120115
5. [IF=6.6] Kunli Xu, et al. "Decoding flavor formation in recombined milk: The role of milk fat fractions from dry fractionation and their fatty acid profiles"LWT-FOOD SCIENCE AND TECHNOLOGY, 2026 Feb;:119181
4. [IF=8.2] Kunli Xu, et al. "Elucidation of key aroma-active compounds and sensory profiles in raw and thermally sterilized milks: Perspective from molecular sensory science"Food Chemistry-X, 2026 Feb;34:103696
3. [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
2. [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
1. [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
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