Melting point	155-157 ºC (分解)**
Density	1.79±0.1 g/cm3 (20 ºC

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Source	SDS/MSDS Samples
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Synthetic Route

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Articles

Peer-Reviewed Papers

Identification of volatile components of caja fruit (Spondias lutea L.) and chiral analysis of 3?hydroxy aliphatic esters.Allegrone G & Barbeni M. Flavour and Fragrance Journal, 7(6), 337-342 (1992) Volatile constituents from Tamarillo (Cyphomandra betacea Sendtn.) fruit.Torrado A, et al. Flavour and Fragrance Journal, 10(6), 349-354 (1995) Volatiles from naranjilla fruit (Solanum quitoense Lam.). GC/MS analysis and sensory evaluation using sniffing GCBrunke EJ, et al. Journal of Agricultural and Food Chemistry, 37(3), 746-748 (1989) Odorant receptors from Culex quinquefasciatus and Aedes aegypti sensitive to floral compounds.Fangfang Zeng et al.Insect biochemistry and molecular biology, 113, 103213-103213 (2019-08-24) Fast analysis of important wine volatile compounds: Development and validation of a new method based on gas chromatographic?flame ionisation detection analysis of dichloromethane microextracts.Ortega C, et al. Journal of Chromatography A, 923(1), 205-214 (2001) Identification of additional pineapple volatilesTakeoka GR, et al. Journal of Agricultural and Food Chemistry, 39(10), 1848-1851 (1991) A novel carbonyl reductase with anti-Prelog stereospecificity from Acetobacter sp. CCTCC M209061: purification and characterization.Xiao-Hong Chen et al.PloS one, 9(4), e94543-e94543 (2014-04-18) How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation.Georgia Lytra et al.Food chemistry, 194, 196-200 (2015-10-17)

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