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酱油酮

酱油酮用途

【用途一】
用作调和香精的重要原料及良好的增香剂

酱油酮名称

[ CAS 号 ]:
27538-09-6

[ 中文名 ]:
5-乙基-4-羟基-2-甲基-3(2H)-呋喃酮

[ 英文名 ]:
Ethyl furaneol

[中文别名 ]:

[英文别名 ]:

3(2H)-Furanone, 2-ethyl-4-hydroxy-5-methyl-
MFCD03411593
5-ETHYL-4-HYDROXY-2-METHYL-FURAN-3-ONE
EINECS 248-514-6
T5O CV BHJ B1 DQ E2
Ethyl furaneol
UNII:VRF4YF0C3X
4-hydroxy-2-methyl-5-ethyl-3-oxo-2H-furan
UNII:PG3201707P
5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone

酱油酮物理化学性质

[ 密度 ]:
1.2±0.1 g/cm3

[ 沸点 ]:
231.0±40.0 °C at 760 mmHg

[ 分子式 ]:
C₇H₁₀O₃

[ 分子量 ]:
142.152

[ 闪点 ]:
93.5±20.8 °C

[ 精确质量 ]:
142.062988

[ PSA ]:
46.53000

[ LogP ]:
0.87

[ 蒸汽压 ]:
0.0±1.0 mmHg at 25°C

[ 折射率 ]:
1.501

[ 储存条件 ]:
室温，干燥，密封

酱油酮MSDS

详细MSDS(安全技术说明书)

酱油酮安全信息

[ 符号 ]:

GHS07

[ 信号词 ]:
Warning

[ 危害声明 ]:
H302-H315-H319

[ 警示性声明 ]:
P305 + P351 + P338

[ 个人防护装备 ]:
Eyeshields;Faceshields;Gloves;half-mask respirator (US);multi-purpose combination respirator cartridge (US)

[ 危害码 (欧洲) ]:
Xi

[ WGK德国 ]:
3

[ RTECS号 ]:
LU4250000

[ 海关编码 ]:
2932190090

酱油酮海关

[ 海关编码 ]: 2932190090

[ 中文概述 ]:
2932190090 其他结构上有非稠合呋喃环化合物. 增值税率:17.0% 退税率:9.0% 监管条件:无最惠国关税:6.5% 普通关税:20.0%

[ 申报要素 ]: 品名, 成分含量, 用途

[ Summary ]:
2932190090 other compounds containing an unfused furan ring (whether or not hydrogenated) in the structure VAT:17.0% Tax rebate rate:9.0% Supervision conditions:none MFN tariff:6.5% General tariff:20.0%

酱油酮文献

Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles.

Food Chem. 206 , 274-83, (2016)

Commercial tannins from several botanical sources and with different chemical and technological characteristics are used in the food and winemaking industries. Different ways to check their botanical ...

Enzymatic synthesis of stable, odorless, and powdered furanone glucosides by sucrose phosphorylase.

Biosci. Biotechnol. Biochem. 64 , 134, (2000)

Sucrose phosphorylase from Leuconostoc mesenteroides catalyzed transglucosylation from sucrose to 4-hydroxy-3(2H)-furanone derivatives. When 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 2-ethyl-4-...

Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.

J. Agric. Food Chem. 55(15) , 6262-9, (2007)

Application of aroma extract dilution analysis (AEDA) to the volatiles isolated from a commercial Japanese soy sauce revealed 30 odor-active compounds in the flavor dilution (FD) factor range of 8-409...

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酱油酮