Naturlig gammaheksalakton
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Naturlig gammaheksalakton

Naturlig gamma-heksalaktons cas-kode er 695-06-7

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produktbeskrivelse

Natural gamma hexalactone Basic information


Product Name:

Natural gamma hexalactone

CAS:

695-06-7

MF:

C6H10O2

MW:

114.14

EINECS:

211-778-8

Mol-fil:

695-06-7.mol



Naturlige gamma-heksalakton Kjemiske egenskaper


Smeltepunkt

-18 ° C

Boiling point 

219 °C(lit.)

tetthet

1,023 g / ml ved 25 ° C (opplyst)

FEMA 

2556 | GAMMA-HEXALACTONE

brytningsindeks

n20/D 1.439(lit.)

Fp

209 °F

storage temp. 

Oppbevares under + 30 ° C.

Spesifikk tyngdekraft

1.023

JECFA Number

223

BRN

107260

CAS DataBase Reference

695-06-7 (CAS DataBase Reference)

NIST Chemistry Reference

2 (3H) -Furanon, 5-etyldihydro- (695-06-7)

EPA Substance Registry System

2 (3H) -Furanon, 5-etyldihydro- (695-06-7)


Naturlig gamma heksalakton sikkerhetsinformasjon


Farekoder

Xi

Risk Statements 

36/37/38-36

Sikkerhetserklæringer

26-36

WGK Tyskland

2

RTECS

LU4220000

Hazard Note 

Irritant

TSCA 

Yes

HS Code 

29322090


Naturlig gamma heksalakton bruk


Kjemiske egenskaper

4-heksanolid er klar fargeløs væske

Hendelse

Reported found in apple juice, apricot, orange juice, guava, raisin, papaya, peach, pineapple, berries, aspara[1]gus, peas, potato, tomato, breads, cheeses, butter, milk, chicken fat, cooked beef, cooked pork, beer, cognac, grape wines, cocoa, tea, filberts, pecans, passion fruit, Japanese plum, beans, mushroom, starfruit, mango, dried fig, prickly pear, licorice, soursop, Cape gooseberry, nectarines, quince, pawpaw and other sources.

Uses

4-Hexanolide  was used as curing agent for diglycidyl ether of bisphenol A with ytterbium triflate as an initiator.

Definisjon

4-heksanolid er agammalakton som er oksolan-2-on substituert med en etylgruppe i posisjon 5.

Forberedelse

By reduction of sorbic acid using Zn, Sn or SnCl2 and concentrated HCl in acetic acid solution at 85°C; from ethylene oxide and sodio-malonic ester; also from propyl alcohol and methylacrylate in the presence of di-tert-butyl peroxide

Aroma threshold values

Påvisning: 1,6 spm

Taste threshold values

Taste characteristics at 75 ppm: sweet, creamy, vanilla-like with green lactonic powdery nuances


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