Melting point	90-94 ºC
Water Solubility	Insoluble
Boiling point	380-390 ºC
Flash point	203 ºC

Symbol(GHS)	Xn
Hazard Codes	R22;R36/37/38
SDS/MSDS	S26;S37/39

Source	SDS/MSDS Samples
没有数据	没有数据

Synthetic Route

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Name	CAS

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Articles

Peer-Reviewed Papers

Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines.Sílvia Petronilho et al.Molecules (Basel, Switzerland), 25(2) (2020-01-16) In vitro skin irritation assessment becomes a reality in China using a reconstructed human epidermis test method.Nan Li et al.Toxicology in vitro : an international journal published in association with BIBRA, 41, 159-167 (2017-02-22) Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS.JianCai Zhu et al.Journal of agricultural and food chemistry, 63(34), 7499-7510 (2015-08-11) Stable isotope labeling-solid phase extraction-mass spectrometry analysis for profiling of thiols and aldehydes in beer.Shu-Jian Zheng et al.Food chemistry, 237, 399-407 (2017-08-03) Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine.Kenneth J Olejar et al.Food chemistry, 183, 181-189 (2015-04-13) Pleasantness of Binary Odor Mixtures: Rules and Prediction.Yue Ma et al.Chemical senses, 45(4), 303-311 (2020-03-20) β-cyclodextrin in personal care formulations: role on the complexation of malodours causing molecules.A Lopedota et al.International journal of cosmetic science, 37(4), 438-445 (2015-03-03) Profiling of thiol-containing compounds by stable isotope labeling double precursor ion scan mass spectrometry.Ping Liu et al.Analytical chemistry, 86(19), 9765-9773 (2014-09-16) Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD).JianCai Zhu et al.Food chemistry, 245, 775-785 (2017-12-31) Combined Effects of Early Season Leaf Removal and Climatic Conditions on Aroma Precursors in Sauvignon Blanc Grapes.Paolo Sivilotti et al.Journal of agricultural and food chemistry, 65(38), 8426-8434 (2017-08-31) Small scale fungal community differentiation in a vineyard system.Sarah J Knight et al.Food microbiology, 87, 103358-103358 (2020-01-18) Structure-Odor Correlations in Homologous Series of Mercaptoalkanols.Johannes Polster et al.Journal of agricultural and food chemistry, 65(21), 4329-4340 (2017-05-10)

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