正庚醛 Standard for GC, ≥98%(GC)
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
W13784-5ml促销 |
Standard for GC, ≥98%(GC) | ￥82.00 ￥68.00 |
10 | 1 | - | - | - |
|
W13784-25ml促销 |
Standard for GC, ≥98%(GC) | ￥264.00 ￥212.00 |
10 | - | - | - | - |
|
产品介绍
有果子香味。能与乙醇，乙醚混溶，溶于3倍体积的60%乙醇，微溶于水。
| SMILES： | C(=O)CCCCCC |
|---|---|
| 熔点： | -42°C |
| 沸点： | 153°C |
| 敏感性： | 易吸潮 |
| 储存条件： | RT 干燥 |
| 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=7.1] Gaigai Niu, et al. "Frozen storage-induced structural transitions govern the flavor-binding capacity of tilapia myofibrillar protein"LWT-FOOD SCIENCE AND TECHNOLOGY, 2026 Sep;256:119866
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=8.5] Xia Hu et al."Effect of NaCl on the structural properties, hydrolytic properties and binding of heptanal of oxidized myofibrillar proteins."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Nov;331:148470
2. [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
1. [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
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