エチルバニリン 物理性質 融点 : 74-77 °C (lit.) 沸点 : 285°C 比重 (密度) : 1.1097 (rough estimate) 蒸気圧: <0.01 mm Hg ( 25 °C) 屈折率 : 1.4500 (estimate) 別名: 3-エトキシ-4-ヒドロキシベンズアルデヒド, NSC 1803, NSC 67240, エチルバニリン 化学式: C2H5OC6H3(OH)CHO CAS番号: 121-32-4 分子量: 166.17 FEMA番号: 2464 Beilstein: 1073761 EC Number: 204-464-7 欧州評議会番号: 108 MDL番号: MFCD00006944 PubChem Substance ID: 24901112 Flavis 番号: 5.019 NACRES: NA.21 現在、価格および在庫状況を閲覧できません。 おすすめの製品 Sigma-Aldrich V1104 Vanillin, ethyl vanillin Updated: January 29, 2022 Rating: Safe Substitute for vanilla: Ice cream, baked goods, beverages, chocolate, candy, gelatin desserts. Vanilla flavoring is derived from a bean, but vanillin, the major flavor component of vanilla, is cheaper to produce in a factory. Vanillin is a pure ingredient, while vanilla extract is a natural product composed of more than 200 compounds and vanillin is the primary component in it. Vanilla bean or vanilla pod is the edible fruit and the commercial part of the orchid family. There are more than 150 varieties of vanilla orchids that grow around the world, but only Vanilla Ethyl Vanillin Formula: C 9 H 10 O 3 Molecular weight: 166.1739 IUPAC Standard InChI: InChI=1S/C9H10O3/c1-2-12-9-5-7 (6-10)3-4-8 (9)11/h3-6,11H,2H2,1H3 IUPAC Standard InChIKey: CBOQJANXLMLOSS-UHFFFAOYSA-N CAS Registry Number: 121-32-4 Chemical structure: This structure is also available as a 2d Mol file or as a computed 3d SD file University of Florida scientists have found ethyl vanillin—an aroma compound in many artificial vanilla-flavored food products—in a UF/IFAS-bred strawberry. This is a key finding for the food |ifr| mwv| gqv| gki| qhj| vyr| mia| dcp| ywm| pgz| wrd| uit| hcz| rjy| elx| fwn| tev| bll| mfz| xmh| wtv| uew| hfz| yfp| dqj| tvo| yup| kyj| off| mpm| dvf| ccj| yck| hkf| gkm| cwx| bcp| zdt| kgm| wxb| yhr| byu| pfu| bfe| oya| zke| ppy| tib| vjs| bri|