CAS: 1575-74-2|2- methyl -4- pentenoic acid

Cov khoom lag luam

Cov tshuaj nrog tus lej cas 1575 - 74 - 2 yog 2- methyl {{pentenoic acid. Nws cov mis molecular yog c₆h₁₀o₂, nws cov leeg hnyav yog 114.14, nws tus lej Einecs yog}, thiab nws tus lej MFL yog MFCD00015570.

Hais txog nws lub cev thiab tshuaj lom neeg, {{{{}}}}}}}}}} zoo li aroma thiab saj ntawm qab zib thiab strawberry jam. Lub ntsiab lus melting ntawm 2- methylpent {}} Enoic acid acid yog 17.3 degree thiab nws lub boiling point yog 194.30 degree. Thaum 25 degree, cov kev nqus tshwj xeeb yog 0. {{{}}. 956. Ntawm 20 degree, lub refrathat index yog 1. 426 - 1. 436, thiab nws yog me ntsis soluble hauv dej.

Cov ntaub ntawv yooj yim

Cov Ntaub Ntawv Kev Nyab Xeeb

Cov ntsiab lus txaus ntshai
R 22 - txaus ntshai yog nqos tau.
R 34 - ua rau kub hnyiab.
Cov lus nyab xeeb
S 26 - Thaum muaj kev sib cuag nrog lub qhov muag, yaug tamsis muaj cov lus qhia txog kev kho mob ntau ntxiv.
S36 / 37 / {2}} Taug kev hnav khaub ncaws tiv thaiv haum, hnab looj tes thiab hnab looj ntsej muag lossis npog ntsej muag lossis npog ntsej muag.
S 45 - Thaum muaj kev sib tsoo lossis yog tias koj xav tias tsis nyob deb, Nrhiav daim ntawv qhia kho mob tamsis (muab daim ntawv lo uas ua tau).

Kev siv

2- Methyl -4- pentenoic acid muaj cov ntawv thov dav hauv cov khoom sib txawv.

Hauv thaj chaw ntawm cov tsw qab, vim nws muaj cov txiv hmab txiv ntoo thiab txiv pos nphuab-zoo li aroma, nws tuaj yeem siv ua cov khoom siv raw rau cov qauv ntawm ntau yam txiv hmab txiv ntoo flavors. Nws yog feem ntau siv los npaj cov flavors zoo li strawberry, kua, txiv tsawb, thiab lwm yam tuaj yeem ntxiv ib qho kev ua yeeb yam zoo thiab muaj ntxhiab tsw qab rau cov khoom noj. Raws li qhov tshwm sim, nws tau siv nyob rau hauv cov dej haus tsw qab, tswm ciab, ci khoom, thiab lwm yam khoom noj khoom noj.

Nyob rau hauv lub ntsej muag ntawm cov tshuaj lom zem txhua hnub, {}} methyl -4- pentenoic acid ua lub luag haujlwm tseem ceeb. Nws tuaj yeem siv nyob rau hauv kev npaj txhua yam tshuaj lom neeg tsw qab, nrog rau tus tsiaj tsw qab, thiab lub ntsej muag zoo nkauj xws li cov txiv ntoo. Yog li ntawd, nws feem ntau siv hauv cov khoom siv txhua hnub xws li cov tshuaj tsw qab, cov pa dej, cov khoom noj da dej kom txhim kho cov khoom tsis txaus siab, thiab kev tsis sib xws ntawm cov khoom.

Thaum nws los txog rau haus luam yeeb flavors, 2- methyl -4- pentenoic acid qhia nws cov haujlwm tshwj xeeb. Thaum siv hauv luam yeeb, nws ua kom ntsim ntsim, qab zib, txiv hmab txiv ntoo, qaub, thiab cov tshiab aromas. Ntawm kev tshuaj ntawm 100mg / kg {}} mg / kg, nws tuaj yeem txhim kho cov tsw qab, yog li txhim kho cov yeeb yam thiab kev ua kom zoo nkauj.

Tuam txhab tau

Gnechem, nyob hauv Henan xeev, Suav teb, yog ib feem ntawm cov pab pawg Gnee, nrog 22 xyoo kev ua haujlwm zoo rau cov neeg siv khoom lag luam thoob ntiaj teb. Peb muab cov khoom siv raw tshuaj muaj kuab lom thiab tshuaj lom neeg tshwj xeeb rau ntau yam kev muaj peev xwm hauv tsev thiab txawv teb chaws, ua rau peb ib tus neeg ntseeg siab.

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