Melting point	217 ºC

Symbol(GHS)	Xi;Xn
Hazard Codes	R22;R36/37/38
SDS/MSDS	S26;S24/25;S36

Source	SDS/MSDS Samples
Alfa-Aesar	View & Download
Sigma-Aldrich	View & Download
TCI	View & Download

Synthetic Route

More

Name	CAS

More

Articles

Peer-Reviewed Papers

Quality characteristics of fresh-cut watermelon slices from non-treated and 1-methylcyclopropene-and/or ethylene-treated whole fruit.Saftner R, et al. Postharvest biology and technology, 29(1), 65-67 (1981) Fast quantitative determination of aroma volatile constituents in melon fruits by headspace?solid-phase microextraction and gas chromatography?mass spectrometryVerzera A, et al. Food Analytical Methods, 28(3), 141-149 (2011) Characteristics of fresh-cut honeydew (Cucumis xmelo L.) available to processors in winter and summer and its quality maintenance by modified atmosphere packagingBai J, et al. Postharvest biology and technology, 97(1), 349-359 (2003) GC-MS profiling, descriptive sensory analysis, and consumer acceptance of Costa Rican papaya (Carica papaya L.) fruit purees.Veronika M Lieb et al.Food chemistry, 248, 238-246 (2018-01-14) Cucumber Lure Trapping of Zeugodacus cucurbitae (Diptera: Tephritidae) in Hawaii and Taiwan: Longevity and Nontargets Captures.Eric B Jang et al.Journal of economic entomology, 110(1), 201-207 (2016-12-28) Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelonsKourkoutas D, et al. Food Chemistry, 44(1), 71-79 (2007) Comparison of characteristic flavor and aroma volatiles in melons and standards using solid phase microextraction (SPME) and stir bar sorptive extraction (SBSE) with GC-MSBeaulieu JC, et al. Hortscience: a Publication of the American Society For Horticultural Science Hortscience, 4(2), 2707-2707 (2009)

Remarks