2,3,7,8-Tetrachlorodibenzo[b,e][1,4]dioxin | CAS:1746-01-6
2,3,7,8-Tetrachlorodibenzo[b,e][1,4]dioxin
- Name：2,3,7,8-Tetrachlorodibenzo[b,e][1,4]dioxin
- CAS：1746-01-6
- Synonyms：2,3,7,8-Tetrachlorodibenzodioxin; 2,3,7,8-tetrachlorodibenzo-p-dioxin; 2378TCDD; D 48; Dioxin (herbicide contaminant); PCDD 48; TCDBD; TCDD; Tetrachlorodibenzo-p-dioxin; Tetrachlorodibenzodioxin
- Molecular Formula：C12H4Cl4O2
- Molecular Weight：321.97
- EINESC：217-122-7
Description
Properties
| Melting point | 306 ºC** |
|---|---|
| Density | 1.8 g/cm3* |
Safety
| 没有数据 | 没有数据 |
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SDS
| Source | SDS/MSDS Samples |
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| 没有数据 | 没有数据 |
Synthetic Route
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More
Articles
Peer-Reviewed Papers
Studies on the formation and stability of the roast-flavor compound 2-acetyl-2-thiazoline.Hofmann T & Schieberle P. Journal of Agricultural and Food Chemistry, 43(11), 2946-2950 (1995)
Components contributing to beef flavor. Isolation of 2-acetyl-2-thiazoline from beef broth.Plancken AJ, et al. Journal of Agricultural and Food Chemistry, 19(5), 1014-1016 (1971)
Identification of potent odorants in different green tea varieties using flavor dilution technique.Kenji Kumazawa et al.Journal of agricultural and food chemistry, 50(20), 5660-5663 (2002-09-19)
Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds.An Adams et al.Chemical reviews, 106(6), 2299-2319 (2006-06-15)
Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches.Rachid Bel Rhlid et al.Journal of agricultural and food chemistry, 50(8), 2350-2355 (2002-04-04)
Remarks
Products protected by valid patents are not offered for sale in countries where the sale of such products constitutes a patent infringement and its liability is at buyer's risk.
Products currently covered by valid US Patents are offered for R&D use in accordance with 35 USC 271 +A13(1).
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