类别 Category:flavor and fragrance agents
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
物理性质 Physical Properties:
出现 Appearance: | 无色透明油状液体(est) colorless clear oily liquid (est) |
化验 Assay: | 98.00至100.00 98.00 to 100.00
|
卤素 Halogens: | 无氯 Chlorine free |
食品化学品法典列表 Food Chemicals Codex Listed: | 是 Yes |
比重 Specific Gravity: | 1.01500 to 1.02300 @ 25.00 °C.
|
磅每加仑-(est)。 Pounds per Gallon - (est).: | 8.446 to 8.512
|
比重 Specific Gravity: | 1.01600 to 1.02400 @ 20.00 °C.
|
磅每加仑-est。 Pounds per Gallon - est.: | 8.464 to 8.531
|
折光率 Refractive Index: | 1.53000 to 1.53400 @ 20.00 °C.
|
熔点 Melting Point: | -27.00 to -25.80 °C. @ 760.00 mm 汞 Hg
|
沸点 Boiling Point: | 219.00 to 221.00 °C. @ 760.00 mm 汞 Hg
|
沸点 Boiling Point: | 136.00 to 137.00 °C. @ 50.00 mm 汞 Hg
|
ph值 PH Number: | 7.00
|
蒸汽压力 Vapor Pressure: | 0.086800 毫米汞柱 mm汞 Hg @ 25.00 °C. |
蒸气密度 Vapor Density: | 4.21 ( 空气 Air = 1 ) |
闪点 Flash Point: | 216.00 °F. tcc TCC ( 102.00 °C. )
|
logp(o / w) logP (o/w): | 1.360 |
保质期 Shelf Life: | 如果正确存储,则为24.00个月或更长时间。 24.00 month(s) or longer if stored properly. |
存储 Storage: | 存放在阴凉处 store in cool, 干燥处,密封容器中 dry place in tightly sealed containers, 免受热和光照。 protected from heat and light. |
溶于 Soluble in: |
| alcohol | | 二丙烯 dipropylene glycol | | fixed oils | | 煤油 kerosene | | 矿物 mineral oil, 略 s光 lightly | | propylene glycol | | 水 water, 2.199e + 004 mg / l @ 25°c(est) 2.199e+004 mg/L @ 25 °C (est) |
不溶于 Insoluble in: |
| 石蜡油 paraffin oil |
稳定性 Stability: |
| 酒鬼 alcoholic 洗剂 lotion | | 止汗药 antiperspirant | | 漂白 bl每 each | | deo 棒 stick | | 洗涤剂 detergent 过硼酸盐 perbo率 rate | | 布 fabric 柔软剂 s经常 oftener | | 头发 h空气 air 喷雾 spray | | 硬 hard 表面 surface 清洁器 cleaner | | 液体 liquid 洗涤剂 detergent | | non-dis染色 coloring in 最 most media | | 洗头 shampoo |
感官特性 Organoleptic Properties:
气味类型 Odor Type: floral |
气味强度 Odor Strength:介质 medium |
实体性 Substantivity:32 于100.00% 32 hour(s) at 100.00 % |
floral rose rose dried rose |
气味描述 Odor Description:at 100.00 %. 花玫瑰干玫瑰花玫瑰水 floral rose dried rose flower rose water Luebke, 威廉 William RBC, (1981) |
来自的气味样本 Odor sample from: 伯杰公司 Berje Inc. |
sweet floral fresh bready rose honey |
气味描述 Odor Description:甜 Sweet, floral, fresh and bready with a 玫瑰色 rosey honey nuance Mosciano, 杰拉德·菲18 Gerard P&F 18, 4 No. 4, 51, (1993) |
风味类型 Flavor Type: floral |
floral sweet rose bready |
口味描述 Taste Description: at 20.00 百万分之几 ppm. 花的 floralUse, sweet, 玫瑰色 rosey and bready Mosciano, 杰拉德·菲18 Gerard P&F 18, 4 No. 4, 51, (1993) |
来自其他 的气味和/或风味描述(如果找到)。 Odor and/or flavor descriptions from others (if found). |
Symrise |
不含苯乙醇 Phenylethyl alcohol BA free |
气味描述 Odor Description:floral, 像玫瑰 like rose |
口味描述 Taste Description:honey, 果味的 fruity, sweet, floral |
Moellhausen |
苯乙醇 PHENYLETHYL ALCOHOL USP |
气味描述 Odor Description:sweet, fresh, aromatic |
口味描述 Taste Description:果味的 fruity, sweet, honey |
Firmenich |
苯乙醇钠分钟98% PHENYLETHANOL NAT min. 98%, 犹太洁食 Kosher, 清真 Halal |
口味描述 Taste Description:强大的花香 Powerful floral, rose, honey and 果味的 fruity notes 苯乙醇添加 PHENYLETHANOL adds, 超出其典型的玫瑰和蜂蜜轮廓 beyond its typical rose and honey profile, 一个有趣的发酵后调,非常适合巧克力口味。从奶酪到醇饮料,都可以使用非常柔软的材料。 an interesting fermented backnote which is excellent for chocolate flavors. Very flexible material can be used from cheese to alcohloic drinks applications. |
Pell Wall Perfumes |
豌豆–苯乙醇 PEA – Phenyl Ethyl Alcohol |
气味描述 Odor Description:花玫瑰 Floral-rose, fresh, 玫瑰水 rosewater, honey arctander对此进行了广泛的撰写 Arctander writes fairly extensively about it: “该材料以5-10-20%或更高的比率进入香料组合物。 “This material enters perfume compositions at the rate of 5-10-20% or sometimes much more.
它的低成本 Its low cost, 通用性和气味的总体可接受性 versatility and general acceptability on odor, 其出色的稳定性是强烈支持这种原本相对较弱的气味的因素。 its excellent stability are factors speaking strongly in favor of this otherwise relatively weak odorant.
然而 However, 它的气味在明显弱的结晶性熏味剂/气味剂的实验中得到了明确证明 its odor is clearly demonstrated in an experiment with an apparently weak crystalline ftxative/odorant, 例如[玫瑰晶体]。含5%的结晶物质 such as [rose crystals]. With 5% of the crystalline material, 苯乙基醇不仅会散发出玫瑰红的气味 Phenylethylalcohol will smell not only much more rosy, 它会持续更长的时间 it will last much longer, 及其``粗糙''前调愉快地柔和 and its �rough’ topnotes are pleasantly subdued, 它具有三个维度而不是两个。 it has �three dimensions’ instead of two.
但这是每天的事情香水最受赞赏。它几乎永远不会错位&r平方 squo;在构图中 , 花香 be it floral, 香醋 balsamic, 东方的 Oriental, 生苔 mossy, 草本或``现代醛''。 herbaceous or �modem-aldehydic’. |
化妆品信息 Cosmetic Information:
供应商 Suppliers:
乙酰苯 Aceto |
苯乙醇usp 24 Phenyl Ethyl Alcohol USP 24
|
Advanced Biotech |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
99% min. 气味 For Odor: 玫瑰 FRrose |
Alfrebro |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
气味 For Odor: 玫瑰 FRrose, 蜜糖 honeyUse, 花的 floralUse, 很香 Very Fragrant |
ambles自然与化学 Ambles Nature et Chimie |
铝醚 ALCOOL PHENYL ETHYLIQUE NAT
|
芳香国际 Aromiens International |
苯乙醇 PHENYLETHYL ALCOHOL USP, Natural
|
艺 Artiste |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
Associate Allied Chemicals |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
About |
Augustus Oils |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
服务 Services |
Augustus Oils |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
气化剂 Aurochemicals |
苯乙醇 PHENYLETHYL ALCOHOL USP, Natural
|
Axxence Aromatic |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
犹太洁食 Kosher |
可持续性 Sustainability |
Beijing Lys Chemicals |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
Beijing Lys Chemicals |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
Berjé |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
发生在伯杰 Happening at Berje |
Berjé |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
超越 BeYonde |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
BOC Sciences |
仅供实验/研究使用。 For experimental / research use only. |
苯乙醇99% Phenethyl alcohol 99%
|
Charkit Chemical |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
柑橘及相关精华 Citrus and Allied Essences |
苯乙醇额外 Phenyl Ethyl Alcohol Extra
|
市场报告 Market Report |
CJ Latta & Associates |
萘苯乙醇 nat.Phenyl Ethyl Alcohol
|
连接化学品 Connect Chemicals |
生物苯乙醇(豌豆) Bio-Phenyl Ethyl Alcohol (PEA)
|
创建 creationperfume.com |
苯乙醇 PHENYLETHYL ALCOHOL USP
气味 For Odor: 甜 Sweet, fresh, 芳香花香 aromatic floral, rose, hyacinth |
扩散香气 Diffusions Aromatiques |
铝醇苯基自然 ALCOOL PHENYL ETHYLIQUE NATUREL
|
扩散香气 Diffusions Aromatiques |
醇苯基乙基 ALCOOL PHENYL ETHYLIQUE
|
ECSA Chemicals |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
公司简介 Company Profile |
ENNOLYS |
2-苯乙醇 2-Phenylethanol
自然(欧盟 Natural (EU,我们) US), 犹太洁食清真 Kosher & Halal 气味 For Odor: honey, 玫瑰般 rose-like |
Ernesto Ventós |
苯乙醇天然硬脂972375 PHENYL ETHYL ALCOHOL NATURAL FIRMENICH 972375
气味 For Odor: 花的 floralUse, 玫瑰 FRrose, 蜜糖 honeyUse |
Ernesto Ventós |
苯乙醇 PHENYLETHYL ALCOHOL USP
气味 For Odor: 玫瑰般 rose-like |
精细化学品 Eternis Fine Chemicals |
苯乙醇 PHENYLETHYL ALCOHOL USP
气味 For Odor: characteristic 采用 我们 Use: 苯乙醇是从玫瑰花中获得的玫瑰油的主要成分。它也发生在橙花 Phenylethyl alcohol is the main component of Rose oils obtained from rose blossom. It also occurs in Neroli, 依兰 Ylang-Ylang, 康乃馨和天竺葵精油。苯乙醇具有轻微的玫瑰味。它不仅用作玫瑰组合物,而且还用于其他花香,大量用作香料。它在碱中稳定,因此可用于肥皂香水。 Carnation and Geranium oils. Phenylethyl alcohol has mild rose odour. It is used in large quantities as a fragrance material not only for rose compositions but for other blossom notes. It is stable in alkali and hence used in soap perfumes. |
Excellentia International |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
外合成 ExtraSynthese |
仅供实验/研究使用。 For experimental / research use only. |
2-苯乙醇(gc)≥96% 2-Phenylethanol (GC) ≥96%
|
Firmenich |
苯乙醇 PHENYLETHYL ALCOHOL USP
分钟98% min. 98%, 犹太洁食 Kosher, 清真 Halal 味道 Flavor: 强大的花香 Powerful floral, rose, honey and 果味的 fruity notes 苯乙醇添加 PHENYLETHANOL adds, 超出其典型的玫瑰和蜂蜜轮廓 beyond its typical rose and honey profile, 一个有趣的发酵后调,非常适合巧克力口味。从奶酪到醇饮料,都可以使用非常柔软的材料。 an interesting fermented backnote which is excellent for chocolate flavors. Very flexible material can be used from cheese to alcohloic drinks applications. |
Fleurchem |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
Fleurchem |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
Foreverest Resources |
苯乙醇98% Phenylethyl Alcohol 98%
气味 For Odor: floral 采用 我们 Use: 2-苯基乙醇是一种伯醇,是在位置2处被苯基取代的乙醇。它具有芳香剂的作用。 2-phenylethanol is a primary alcohol that is ethanol substituted by a phenyl group at position 2. It has a role as a fragrance, 酿酒酵母的代谢产物 a Saccharomyces cerevisiae metabolite, 植物代谢物 a plant metabolite, 曲霉的代谢产物和植物生长抑制剂。它是伯醇和苯的成员。 an Aspergillus metabolite and a plant growth retardant. It is a primary alcohol and a member of benzenes. |
弗鲁塔罗姆 Frutarom |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
福州远华 Fuzhou Farwell |
苯乙醇 PHENYLETHYL ALCOHOL USP,Natural
|
Glentham Life Sciences |
2-苯乙醇 2-Phenylethanol
|
Global Essence |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
Global Essence |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
格劳芳香剂 Grau Aromatics |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
H. Interdonati, Inc. |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol, 犹太洁食 Kosher
|
特色产品 Featured Products |
Hermitage Oils |
苯乙醇天然分离物 Phenylethyl Alcohol Natural Isolate
气味 For Odor: characteristic 采用 我们 Use: 龙蒿植物的纤维根被分开,并在二月和三月之间的小段中重新种植。收获发生在六月;第二次收获可以在9月进行。将植物切短,然后蒸馏。该工厂的生产寿命可长达三年,然后必须进行更新。龙蒿精油是草本的 Shelley Waddington says “PEA can exceptionally broaden the scope of the natural perfumer. The potential blenders include just about everything you can think of. It will find use as a floralizer in any fragrance family. It can add an especially pleasing note to ambers and will tropicalize coconut nicely. It is great with leather and lovely with teas.” |
缩进组 Indenta Group |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
Indukern F&F |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
气味 For Odor: 新鲜 FRESH, 花的 floralUse, 玫瑰 FRrose, 甜 Sweet |
Indukern F&F |
苯乙醇 PHENYLETHYL ALCOHOL USP
气味 For Odor: 新鲜 FRESH, 花的 floralUse, 玫瑰 FRrose, 甜 Sweet |
凯娃 Keva |
苯乙醇额外 Phenyl Ethyl Alcohol Extra
|
昆山美食 Kun Shan P&A |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
昆山圣地 Kunshan Sainty |
苯乙醇 PHENYLETHYL ALCOHOL USP, 犹太洁食 Kosher
|
昆山圣地 Kunshan Sainty |
苯乙醇 PHENYLETHYL ALCOHOL USP, Natural
|
Lluch Essence |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
Lluch Essence |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
M&U International |
t苯乙醇 Nat. Phenyl Ethyl Alcohol, 犹太洁食 Kosher
|
M&U International |
苯乙醇 PHENYLETHYL ALCOHOL USP, 犹太洁食 Kosher
|
Moellhausen |
苯乙醇 PHENYLETHYL ALCOHOL USP
气味 For Odor: sweet, fresh, aromatic 味道 Flavor: 果味的 fruity, sweet, honey |
Myrazine |
苯乙醇 PHENYLETHYL ALCOHOL USP
气味 For Odor: 花玫瑰干玫瑰花玫瑰水 floral rose dried rose flower rose water |
天然胺 Naturamole |
苯乙醇98%天然欧盟 phenethyl alcohol 98% natural EU
|
Odowell Co.,ltd |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
OQEMA |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
OQEMA |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
OQEMA |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
法国 PCW France |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
调味产品的步骤 Steps to a fragranced product |
珍珠化学公司 Pearlchem Corporation |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
珍珠化学公司 Pearlchem Corporation |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
Pell Wall Perfumes |
天然豌豆 Natural PEA
气味 For Odor: 甜 Sweet, 花玫瑰 Floral-rose, fresh, clean 采用 我们 Use: 热辅助甲基化和随后的化学武器常规酸甲硅烷基化,用于现场分析,并与其他甲基化方法进行比较。 The natural version is produced by microbial fermentation and is more than 99.9% pure and it lacks the metallic note that can spoil the synthetic when used in very delicate fragrances. |
Pell Wall Perfumes |
豌豆–苯乙醇 PEA – Phenyl Ethyl Alcohol
气味 For Odor: 花玫瑰 Floral-rose, fresh, 玫瑰水 rosewater, honey 采用 我们 Use: arctander对此进行了广泛的撰写 Arctander writes fairly extensively about it: “该材料以5-10-20%或更高的比率进入香料组合物。 “This material enters perfume compositions at the rate of 5-10-20% or sometimes much more.
它的低成本 Its low cost, 通用性和气味的总体可接受性 versatility and general acceptability on odor, 其出色的稳定性是强烈支持这种原本相对较弱的气味的因素。 its excellent stability are factors speaking strongly in favor of this otherwise relatively weak odorant.
然而 However, 它的气味在明显弱的结晶性熏味剂/气味剂的实验中得到了明确证明 its odor is clearly demonstrated in an experiment with an apparently weak crystalline ftxative/odorant, 例如[玫瑰晶体]。含5%的结晶物质 such as [rose crystals]. With 5% of the crystalline material, 苯乙基醇不仅会散发出玫瑰红的气味 Phenylethylalcohol will smell not only much more rosy, 它会持续更长的时间 it will last much longer, 及其``粗糙''前调愉快地柔和 and its �rough’ topnotes are pleasantly subdued, 它具有三个维度而不是两个。 it has �three dimensions’ instead of two.
但这是每天的事情香水最受赞赏。它几乎永远不会错位&r平方 squo;在构图中 , 花香 be it floral, 香醋 balsamic, 东方的 Oriental, 生苔 mossy, 草本或``现代醛''。 herbaceous or �modem-aldehydic’. |
Penta International |
苯乙醇fcc FCC
|
Penta International |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
Penta International |
苯乙醇usp-jp级 PHENYLETHYL ALCOHOL USP - JP GRADE
|
Penta International |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
Penta International |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
PerfumersWorld |
豌豆苯乙醇 PEA Phenyl Ethyl Alcohol
气味 For Odor: 柔和的新鲜玫瑰色绿略带酚 soft fresh rose green slightly phenolic |
香水实验室 Perfumery Laboratory |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
气味 For Odor: 新鲜 FRESH, sweet, 淡淡的蜂蜜粉色 pink with a honey tinge |
香水实验室 Perfumery Laboratory |
苯乙醇 PHENYLETHYL ALCOHOL USP
气味 For Odor: 新鲜 FRESH, sweet, 淡淡的蜂蜜粉色 pink with a honey tinge |
Phoenix Aromas & Essential Oils |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
Phoenix Aromas & Essential Oils |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
普里诺娃 Prinova |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
Prodasynth |
苯乙醇 PHENYLETHYL ALCOHOL USP
(> 99%) 气味 For Odor: 玫瑰般 rose-like |
R C Treatt & Co Ltd |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
轮回菲希特纳 Reincke & Fichtner |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
轮回菲希特纳 Reincke & Fichtner |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
renessenz(symris) Renessenz (Symris) |
苯乙醇98%以上 Phenyl Ethyl Alcohol 98% min
|
Riverside Aromatics |
苯乙醇 PHENYLETHYL ALCOHOL USP, 自然 NATURAL
|
Robertet |
苯乙醇(2-苯基-1-乙醇) PHENYLETHYL ALCOHOL (2-PHENYL-1-ETHANOL)
纯& nat(欧盟) Pure & Nat (EU) |
Sigma-Aldrich |
苯乙醇 PHENYLETHYL ALCOHOL USP, ≥99%, fcc FCC, fg FG
气味 For Odor: 蜜糖;玫瑰 honey; rose |
认证食品级产品 Certified Food Grade Products |
Sigma-Aldrich |
苯乙醇 PHENYLETHYL ALCOHOL USP, natural, ≥99%, fcc FCC, fg FG
气味 For Odor: 蜜糖;玫瑰 honey; rose |
SRS Aromatics |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
Sunaux International |
萘苯乙醇 nat.Phenyl Ethyl Alcohol
|
Symrise |
不含苯乙醇 Phenylethyl alcohol BA free
气味 For Odor: floral, 像玫瑰 like rose |
Taytonn |
苯乙醇 PHENYLETHYL ALCOHOL USP
气味 For Odor: 花的 floralUse, 绿 Green, 蜜糖 honeyUse, 风信子 hyacinth etherFR |
TCI AMERICA |
仅供实验/研究使用。 For experimental / research use only. |
2-苯乙醇> 98.0%(gc) 2-Phenylethyl Alcohol >98.0%(GC)
|
Igreatlife Health |
苯乙醇 PHENYLETHYL ALCOHOL USP
气味 For Odor: 花玫瑰干玫瑰花玫瑰水 floral rose dried rose flower rose water |
The John D. Walsh Company |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
The Lermond Company |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
调香师的学徒 The Perfumers Apprentice |
苯乙醇(苯乙醇) Phenethyl Alcohol (Phenyl Ethyl Alcohol)
气味 For Odor: 玫瑰笔记 rose note, 非常持久/温和而温暖的玫瑰蜂蜜 very lasting/mild and warm rose honey |
调香师的学徒 The Perfumers Apprentice |
苯乙醇(天然) Phenyl Ethyl Alcohol (Natural)
气味 For Odor: 玫瑰笔记 rose note, 非常持久/温和而温暖的玫瑰蜂蜜 very lasting/mild and warm rose honey |
Tianjin Danjun International |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
三产业 TRI-K Industries |
三态稳定剂 TRIstat Stabil
气味 For Odor: characteristic 采用 我们 Use: 传统化妆品防腐剂的独特替代品 A unique alternative to traditional cosmetic preservatives, tristat stabil是广为接受的化妆品成分的优化组合,这些化妆品成分具有广谱的抗微生物活性,并要求不含防腐剂。 TRIstat Stabil is an optimized combination of widely accepted cosmetic ingredients which exhibit broad spectrum anti-microbial activity and allow for the claim preservative-free. |
温格公司 Ungerer & Company |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
环球防腐化学公司 Universal Preserv-A-Chem Inc. |
苯乙醇fcc FCC
|
环球防腐化学公司 Universal Preserv-A-Chem Inc. |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
Vigon International |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
Vigon International |
苯乙醇 PHENYLETHYL ALCOHOL USP
气味 For Odor: 花的 floralUse, 像玫瑰 like rose |
Vigon International |
先锋豌豆 VIGUARD CPEA
|
文国际 WEN International |
天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol
|
WholeChem |
苯乙醇 PHENYLETHYL ALCOHOL USP
|
吴江慈云香精 Wujiang CIYUN Flavor & Fragrance |
b-苯乙醇≥99.0% b-Phenethyl Alcohol ≥ 99.0%
|
Zanos |
苯乙醇 PHENYLETHYL ALCOHOL USP
气味 For Odor: 温和而温暖 Mild and warm,像玫瑰蜂蜜 Rose-Honey like |
安全信息 Safety Information:
首选SDS Preferred SDS: 视图 View |
欧洲信息 European information : |
最重要的危害 Most important hazard(s): | xn-有害。 Xn - Harmful. |
R 21/22 - 有害 Harmful in contact with skin and if 吞下 sw允许的 允许 allowed. R 36/38 - 烦 的 Irritating to skin and 眼睛 眼睛 eyes. S 02 - 保持 Keep out of the 达到 r每 each of 孩子们 children. S 20/21 - 什么时候 When 使用 using do not eat, 喝 drink or 抽烟 smoke. S 24/25 - 避免 Avoid contact with skin and 眼睛 眼睛 eyes. S 26 - In 案件 case of contact with 眼睛 眼睛 eyes, 冲洗 rinse 立即 immediately with 充裕 plenty of 水 water and 寻求 seek 医疗 medical advice. S 36 - 穿 Wear 适当 suitable 保护性 protective 服装 clothing.
|
|
危害识别 Hazards identification |
|
物质或混合物的分类 Classification of the substance or mixture |
根据29 cfr 1910(osha hcs)进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
急性毒性 Acute toxicity, 口头(类别4) Oral (Category 4), H302 Eye 刺激 irritation (类别 Category 2A), h319 H319
|
ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements |
|
象形图 Pictogram | |
|
信号 标志 Signal word | 警告 Warning |
危险说明 Hazard statement(s) |
H302 - 有害 Harmful if 吞下 sw允许的 允许 allowed h319 H319 - 原因 Causes 严重 serious 眼睛 eye 刺激 irritation
|
防范说明 Precautionary statement(s) |
P264 - 洗 Wash skin 彻底地 t houroughly 后 after 处理 handling. P270 - do Do not eat, 喝 drink or 抽烟 smoke 什么时候 when 使用 using this product. P280 - 穿 Wear 保护性 protective 手套 g爱 loves/保护性 protective 服装 clothing/眼睛 eye 保护 protection/face 保护 protection. P301 + P312 - if IF 吞下 SWALLOWED: call a 毒 POISON 中央 CENTER or 医生 doctor/医师 physician if IF you 感觉 feel 不适 unwell. P305 + P351 + P338 - if IF IN 眼睛 EYES: 用水小心冲洗几分钟。摘下隐形眼镜 Rinse cautiously with water for several minutes. Remove contact lenses, if 当下 present and 简单 easy to do. 继续 Continue 漂洗 rinsing. P330 - 冲洗 Rinse 口 mouth. P337 + P313 - if IF 眼睛 eye 刺激 irritation 坚持 persists: 得到 Get 医疗 medical advice/注意 attention. P501 - 处置 Dispose of contents/ 容器 container to an 已批准 approved 浪费 waste 处置 disposal plant.
|
类经验 Human Experience: |
100 %: 没有皮肤刺激。 8%的溶液 no skin irritation. 8 % solution: 不敏感。 non-sensitising. |
口服/肠胃外毒性 Oral/Parenteral Toxicity: |
老鼠 oral-mouse LD50 800 - 1500 mg/kg kg (fassett Fassett, 1963)
几内亚口服 oral-guinea 猪 pig LD50 400 - 800 mg/kg kg (fassett Fassett, 1963)
口鼠 oral-rat LD50 1800 mg/kg kg (鲁缅采夫 Rumyantsev et al., 1987)
口鼠 oral-rat LD50 [性别 sex: M] 1900 mg/kg kg 2 测试 Test substance 管理 administered as 5% 麝香 musk ambrette in 苯乙醇 PHENYLETHYL ALCOHOL USP. (莫雷诺 更多 Moreno, 1982e) 1982e)
灌胃鼠 gavage-rat LD50 [性别 sex: M,F] 1790 mg/kg kg (詹纳 Jenner et al., 1964)
口鼠 oral-rat LD50 2234 mg/kg kg 1 值 Value 基于 based on 浸膏 specific 重力 gravity = 1.02. (泽勒 Zeller & 霍夫曼 Hoffmann, 1974)
口鼠 oral-rat LD50 [性别 sex: M] 2100 mg/kg kg 3 测试 Test substance 管理 administered as 20% 麝香 musk ambrette in 苯乙醇 PHENYLETHYL ALCOHOL USP. (莫雷诺 更多 Moreno, 1982f) 1982f)
灌胃鼠 gavage-rat LD50 [性别 sex: M,F] 2540 mg/kg kg (扎伊采夫 Zaitsev & 拉赫玛尼娜 Rakhmanina, 1974)
管鼠 gavage-mouse LD50 [性别 sex: M,F] 2540 mg/kg kg (扎伊采夫 Zaitsev & 拉赫玛尼娜 Rakhmanina, 1974)
灌胃gavage-guinea 猪 pig LD50 [性别 sex: M,F] 2540 mg/kg kg (扎伊采夫 Zaitsev & 拉赫玛尼娜 Rakhmanina, 1974)
灌胃鼠 gavage-rat LD50 [性别 sex: M,F] 1609 mg/kg kg (马洛里 Mallory et al., 1982a) 1982a)
口鼠 oral-rat LD50 [性别 sex: M,F] 2509 mg/kg kg 1 值 Value 基于 based on 浸膏 specific 重力 gravity = 1.02. (木匠 Carpenter et al., 1974)
灌胃鼠 gavage-rat LD50 [性别 sex: F] 3100 mg/kg kg 4 测试 Test substance 管理 administered as beta-苯乙醇 PHENYLETHYL ALCOHOL USP. (灌浆 Grote & 树木 Woods, 1955)
腹膜内几内亚 int强奸 raperitoneal-guinea 猪 pig LD50 200 mg/kg kg "Patty's 产业 Industrial 卫生 Hygiene and Toxicology," 第三版ed。 3rd rev. ed., 克莱顿 Clayton, g.d. G.D., 和f.e.克莱顿 and F.E. Clayton, eds。 eds., 纽约 New York, 约翰·威利&儿子 John Wiley & Sons, Inc., 1978-82年。卷3原来的酒吧。 1979年;酒馆作为2n转。 ed。 1985年2c 1978-82. Vol. 3 originally pub. in 1979; pub. as 2n rev. ed. in 1985.Vol. 2C, pg. 4642 Pg. 4642, 1982.
几内亚口服 oral-guinea 猪 pig LD50 2540 mg/kg kg Vop红润 rosy 皮塔尼亚 Pitaniya. 问题 Problems of 营养 Nutrition. 卷 Vol. 33(5), pg。 48 Pg. 48, 1974.
老鼠 oral-mouse LD50 2540 mg/kg kg Vop红润 rosy 皮塔尼亚 Pitaniya. 问题 Problems of 营养 Nutrition. 卷 Vol. 33(5), pg。 48 Pg. 48, 1974.
口服兔子 oral-rabbit ldlo LDLo 2000 mg/kg kg Journal of 经济 Economic 昆虫学 Entomology. 卷 Vol. 48, pg。 139 Pg. 139, 1955.
口鼠 oral-rat LD50 1790 mg/kg kg GASTROINTESTINAL: 胃炎 GASTRITIS
行为的 BEHAVIORAL: 昏迷 COMA Food and 化妆品 Cosmetics Toxicology. 卷 Vol. 2, pg。 327 Pg. 327, 1964.
|
皮肤毒性 Dermal Toxicity: |
几内亚皮肤病 skin-guinea 猪 pig LD50 > 5 ml/kg kg Food and 化妆品 Cosmetics Toxicology. 卷 Vol. 2, pg。 327 Pg. 327, 1964.
皮下老鼠 subcutaneous-mouse ldlo LDLo 1640 mg/kg kg 行为的 BEHAVIORAL: 昏迷 COMA
行为的 BEHAVIORAL: 共济失调 ATAXIA
行为的 BEHAVIORAL: 一般 GENERAL ANES的 THETIC Journal of 药理 Pharmacology and 实验性的 Experimental 疗法 The强奸 rapeutics. 卷 Vol. 14, pg。 211 Pg. 211, 1920.
皮肤兔子 skin-rabbit LD50 790 ul uL/kg kg Toxicology and 已应用 Applied 药理 Pharmacology. 卷 Vol. 28, pg。 313 Pg. 313, 1974.
|
吸入毒性 Inhalation Toxicity: |
吸入大鼠 inhalation-rat LC50 > 500 mg/m3 行为的 BEHAVIORAL: 嗜睡(一般抑郁活动) SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
血液 BLOOD: 正常的 NORMOCYTIC ANEMIA Gigiena i 萨尼塔利亚 Sanitariya. For 英语 English translation, 见hysaav。卷52(10) see HYSAAV. Vol. 52(10), pg。 83 Pg. 83, 1987.
|
使用安全信息 Safety in Use Information:
类别 Category: | flavor and fragrance agents |
IFRA if IFRA 码 Code of 实践 Practice 通知 Notification of the 49th 修正案 Amendment to the IFRA if IFRA 码 Code of 实践 Practice |
推荐的苯乙醇用量不超过 Recommendation for phenethyl alcohol usage levels up to: | | 香料浓缩物中的40.0000%。 40.0000 % in the fragrance concentrate.
|
|
最大化源自调查的每日摄入量(msdi-eu) Maximised Survey-derived Daily Intakes (MSDI-EU): | 1200.00(微克/ 均/天) 1200.00 (μg/capita/day) |
最大化源自调查的每日摄入量(msdi-usa) Maximised Survey-derived Daily Intakes (MSDI-USA): | 330.00(微克/ 均/天) 330.00 (μg/capita/day) |
结构类 Structure Class: | I |
采用 我们 Use 等级 水平 levels for FEMA GRAS flavoring 物质 substances on which the FEMA 专家 Expert 面板 Panel 基于 based its 判断 judgments that the 物质 substances are 通常 一般 generally 公认的 recognized as safe (GRAS). |
The 专家 Expert 面板 Panel 也 also 发表 publishes 分离 sepa率 rate 广泛 extensive 评论 reviews of scientific information on all FEMA GRAS flavoring 物质 substances and can be 发现 found at FEMA 味道 Flavor Ingredient 图书馆 Library |
出版编号 publication number: 3.更新出版物编号 3. Update in publication number(s): 29 |
单击此处查看出版物3 Click here to view publication 3 |
| 平均 average 通常 usual 百万分之几 ppm | 平均 average 最大 maximum 百万分之几 ppm |
焙烤食品 baked goods: | 27.00000 | 33.00000 |
饮料(不含醇) beverages(nonalcoholic): | 13.00000 | 18.00000 |
醇饮料 beverages(alcoholic): | 250.00000 | 250.00000 |
早餐麦片 breakfast cereal: | - | - |
cheese: | - | - |
口香糖 chewing gum: | 25.00000 | 80.00000 |
调味品/调味品 condiments / relishes: | - | - |
糖果烧烤 confectionery froastings: | - | - |
蛋制品 egg products: | - | - |
脂肪/油 fats / oils: | 0.05000 | 0.10000 |
鱼产品 fish products: | - | - |
冷冻乳制品 frozen dairy: | 19.00000 | 23.00000 |
水果冰 fruit ices: | - | - |
明胶/布丁 gelatins / puddings: | 6.00000 | 10.00000 |
砂糖 granulated sugar: | - | - |
肉汁 gravies: | - | - |
硬糖 hard candy: | 2.00000 | 12.00000 |
仿乳制品 imitation dairy: | - | - |
速溶咖啡/茶 instant coffee / tea: | - | - |
果酱/果冻 jams / jellies: | - | - |
肉制品 meat products: | - | - |
奶制品 milk products: | - | - |
坚果产品 nut products: | - | - |
其他谷物 other grains: | - | - |
家禽 poultry: | - | - |
加工水果 processed fruits: | - | - |
加工蔬菜 processed vegetables: | - | - |
重构蔬菜 reconstituted vegetables: | - | - |
调味料 seasonings / flavors: | - | - |
休闲食品 snack foods: | - | - |
软糖 soft candy: | 26.00000 | 30.00000 |
汤类 soups: | - | - |
糖替代品 sugar substitutes: | - | - |
甜酱 sweet sauces: | - | - |
安全参考 Safety references:
欧洲食品安全法规(efsa) European Food Safety Athority(efsa):风味使用水平;亚急性 Flavor usage levels; Subacute, 亚慢性 Subchronic, 慢性和致癌性研究;发育/ 毒性研究;遗传毒性研究... Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
|
欧洲食品安全局(efsa EFSA)参考 :
|
食品添加剂科学小组的意见 Opinion of the Scientific Panel on food additives, 调味料 seasonings / flavors, 与食品有关的加工助剂和材料(AFC) processing aids and materials in contact with food (AFC) related to: 调味组评估14(fge.14) Flavouring Group Evaluation 14 (FGE.14): 苯乙醇 PHENYLETHYL ALCOHOL USP, 醛 aldehydic, esters, and 有关 related 苯乙酸 phenylacetic acid esters from chemical group 15 (佣金 Com任务 mission 规 Regulation (EC) No 1565/2000 of 18 July 2000) 视图 View page or 视图 View pdf
|
调味组评估55(fge.55) Flavouring Group Evaluation 55 (FGE.55): 由jecfa(第六十三次会议)评估与苯乙醇在结构上相关的苯基取代的脂族醇及相关的醛和酯 Consideration of phenyl-substituted aliphatic alcohols and related aldehydes and esters evaluated by JECFA (63rd meeting) structurally related to phenethyl alcohol, 醛 aldehydic, fda 173部分-供 类食用的食品中允许的次要直接食品添加剂d部分-特定用途的添加剂sec。 173.310锅炉水添加剂.fda 182部分-一般公认安全的a子部分-一般规定sec。 182.90种物质从纸和纸板产品迁移到食品中。 esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and aryl-substituted saturated and unsaturated primary alcohol/aldehyde/acid/ester derivatives evaluated by EFSA in FGE.15 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, 调味料 seasonings / flavors, 处理中 Processing 艾滋病 Aids and 材料 材料 Materials in contact with Food (AFC) 视图 View page or 视图 View pdf
|
调味组评估53(fge.53) Flavouring Group Evaluation 53 (FGE.53): 考虑苯乙醇 Consideration of phenethyl alcohol, 醛 aldehydic, jecfa(第五十九次会议)评估与苯乙醇结构相关的酸和相关缩醛和酯 acid and related acetals and esters evaluated by JECFA (59th meeting) structurally related to phenethyl alcohol, 醛 aldehydic, efsa在fge.14(2005)中评估了其酯和相关的苯乙酸酯,并在fge.23(2006)中评估了一种苯氧基乙基酯(委员会法规(ec)2000年7月18日第1565/2000号)-科学小组关于食品添加剂 esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and one phenoxyethyl ester evaluated in FGE.23 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, 调味料 seasonings / flavors, 处理中 Processing 艾滋病 Aids and 材料 材料 Materials in contact with Food (AFC) 视图 View page or 视图 View pdf
|
调味组评估14 Flavouring Group Evaluation 14, 版本1(fge.14rev1) Revision 1 (FGE.14Rev1): 苯乙醇 PHENYLETHYL ALCOHOL USP, 醛 aldehydic, acetals, 第15和22类化学物质中的羧酸和相关酯[1]-食品添加剂科学小组的意见 carboxylic acid and related esters from chemical group 15 and 22 [1] - Opinion of the Scientific Panel on Food Additives, 调味料 seasonings / flavors, 处理中 Processing 艾滋病 Aids and 材料 材料 Materials in 联系 Contact with Food 视图 View page or 视图 View pdf
|
调味组评估53 Flavouring Group Evaluation 53, 修订版1(fge.53rev1) Revision 1 (FGE.53Rev1): 考虑苯乙醇 Consideration of phenethyl alcohol, 醛 aldehydic, acid and 有关 related acetals and esters 已评估 评估 evaluated by JECFA (59th 会议 遇到 meeting) fg FGE.23Rev1 (2008) 视图 View page or 视图 View pdf
|
Epi系统 EPI System: 视图 View |
Clinicaltrials.gov ClinicalTrials.gov:search |
每日医学 Daily Med:search |
尼什国际化学品安全卡 NIOSH International Chemical Safety Cards:search |
nlm NLM有害物质数据库 :搜索 Search |
辅助引文 AIDS Citations:搜索 Search |
癌症引文 Cancer Citations:搜索 Search |
毒理学引文 Toxicology Citations:搜索 Search |
epa遗传毒理学 EPA GENetic TOXicology:搜索 Search |
环境诱变信息中央 Env. Mutagen Info. Center:搜索 Search |
橙花发育和 毒性 NLM Developmental and Reproductive Toxicity:搜索 Search |
EPA物质注册服务(tsca TSCA) :60-12-8 |
EPA ACToR:毒理学资料 Toxicology Data |
EPA物质注册服务(SRS) :注册表 Registry |
实验室化学安全摘要 Laboratory Chemical Safety Summary :6054 |
国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:Data |
明智的 WISER:联合国2810 UN 2810 |
德国wgk WGK Germany:1 |
2-phenylethanol |
chemidplus Chemidplus:0000060128 |
技术 RTECS:60-12-8 |
参考资料 References:
其他资料 Other Information:
潜在 有力的 Potential 搅拌机 Blenders and core components note
潜在用途 Potential Uses:
存在(自然 Occurrence (nature, food, 其他) other): note
同义词 Synonyms:
| 苯 benzene ethanol | | 苯乙醇benzeneethanol | | benzyl 甲醇 carbinol | | benzyl methanol | 2- | hydroxyethylbenzene | (2- | hydroxyethyl)苯 benzene | 2- | hydroxyethyl苯 benzene | b- | hydroxyethyl苯 benzene | | mellol | beta- | p.e.a. | b- | phenethanol | 2- | 苯乙醇 PHENYLETHYL ALCOHOL USP | | 苯乙醇 PHENYLETHYL ALCOHOL USP nat. | | 苯乙醇 PHENYLETHYL ALCOHOL USP natural | | 苯乙醇 PHENYLETHYL ALCOHOL USP turkey, natural 隔离的 isolated 组分 constituent | | 苯乙醇 phenethylalcohol | | phenethylol | 2- | phenyl ethan-1-ol | | phenyl ethanol | 2- | phenyl ethanol | beta- | phenyl ethanol | | 苯乙醇 PHENYLETHYL ALCOHOL USP | 2- | 苯乙醇 PHENYLETHYL ALCOHOL USP | beta- | 苯乙醇 PHENYLETHYL ALCOHOL USP | nat. | 苯乙醇 PHENYLETHYL ALCOHOL USP | | 苯乙醇 PHENYLETHYL ALCOHOL USP extra | | 苯乙醇 PHENYLETHYL ALCOHOL USP fcc FCC | | 天然苯乙醇 N0122 Nat. Phenyl Ethyl Alcohol | | 苯乙醇 PHENYLETHYL ALCOHOL USP 美国邮政 USP 24 | 1- | phenyl-2-ethanol | | phenylethanol | 2- | phenylethanol | b- | phenylethanol | | phenylethanol nat | | phenylethyl alcohol | b- | phenylethyl alcohol | | phenylethyl alcohol (2-phenyl-1-ethanol) | | phenylethyl alcohol fcc FCC | | phenylethyl alcohol 美国邮政 USP/nf NF | | 守卫者 viguard 豌豆 C豌豆 PEA |
文章 Articles:
已发布 PubMed:麦芽汁和香菇发酵生产的新型非醇饮料中强效香精的鉴定。 Identification of Potent Odorants in a Novel Nonalcoholic Beverage Produced by Fermentation of Wort with Shiitake (Lentinula edodes). |
已发布 PubMed:转基因杂交杨树,用于可持续/可扩展的商品/特种化学品生产 Transgenic hybrid poplar for sustainable and scalable production of the commodity/specialty chemical, 2-phenylethanol. |
已发布 PubMed: 气相色谱-质谱和闪式gc GC电子鼻表征中国名酒的香气成分 |
已发布 PubMed:感官方法表征两种巴伐利亚小麦啤酒中的关键香气化合物。 Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach. |
已发布 PubMed:耐寒葡萄的风味 Flavor of cold-hardy grapes: 浆果成熟度和环境条件的影响。 impact of berry maturity and environmental conditions. |
已发布 PubMed:甜味型黄酒中香气活性成分的特征在于通过香气提取物稀释分析,重点是香豆素。 Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon. |
已发布 PubMed:利用感官学概念对巴特利梨白兰地中主要香气成分进行表征。 Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept. |
已发布 PubMed:木糖基化是减少2-苯基乙醇抑制酵母生长的有效手段。 Xylosylation as an effective means for reducing yeast growth inhibition by 2-phenylethanol. |
已发布 PubMed:全麦粉中内源性阿魏酸对面包皮香气的影响 Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma. |
已发布 PubMed:烟草花种中糖苷的酸水解促进了挥发性糖苷的回收。 Enhancement of volatile aglycone recovery facilitated by acid hydrolysis of glucosides from Nicotiana flower species. |
已发布 PubMed:气相色谱质谱法(gc-ms)和嗅觉测定法(gc-o)对杨梅(杨梅(杨梅)等)中的香气化合物进行表征 Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O). |
已发布 PubMed:新鲜番茄成熟过程中不同分配方案和建议的储存条件对与风味相关的品质属性的影响。 Impact of different distribution scenarios and recommended storage conditions on flavor related quality attributes in ripening fresh tomatoes. |
已发布 PubMed:黑素菌发酵系统中的挥发性有机化合物tem。 Volatile organic compounds from a Tuber melanosporum fermentation system. |
已发布 PubMed:1-甲基环丙烯对鲜切哈密瓜香气挥发性物质和植物化学物质的时间变化的影响。 1-methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe. |
已发布 PubMed:代谢工程大肠埃希氏菌通过扩展的sh草酸途径生产芳香族化合物。 Production of aromatic compounds by metabolically engineered Escherichia coli with an expanded shikimate pathway. |
已发布 PubMed: 阶段和贮藏对风味化合物的影响以及浆果仙人掌(myrtillocactus 几何形状 geometrizans)的感官描述。 |
已发布 PubMed:自发发酵的微生物生态学研究 Microbial ecology studies of spontaneous fermentation: 刺梨酒生产的初学者文化选择。 starter culture selection for prickly pear wine production. |
已发布 PubMed:栽培地区不同类型干五味子(五味子)的挥发物和香气活性成分的组成 The compositions of volatiles and aroma-active compounds in dried omija fruits (Schisandra chinensis Baillon) according to the cultivation areas. |
已发布 PubMed:通过芳香族化合物分析对来自五个西班牙产地的葡萄酒进行分类。 Classification of wines from five Spanish origin denominations by aromatic compound analysis. |
已发布 PubMed:脂肪减少对切达干酪风味和风味化学的影响。 Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses. |
已发布 PubMed:加纳可可豆发酵的特征在于光谱和色谱方法以及化学计量学。 Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics. |
已发布 PubMed: 菌落对发酵鲑鱼(oncorhynchus 凯塔 keta)酱的化学特性的影响 |
已发布 PubMed:在两相离子液体水溶液系统中生物生产2-苯基乙醇。 Bioproduction of 2-phenylethanol in a biphasic ionic liquid aqueous system. |
已发布 PubMed:溶剂辅助风味蒸发和顶空固相微萃取技术对黄酒曲中香气成分的表征 Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction. |
已发布 PubMed:法国含羞草精华/精粹/精萃油的化学成分。 Chemical composition of French mimosa absolute oil. |
已发布 PubMed:马克斯克鲁维酵母在固液两相分配生物反应器系统中生物生产芳香化合物2-苯基乙醇。 Bioproduction of the aroma compound 2-phenylethanol in a solid-liquid two-phase partitioning bioreactor system by Kluyveromyces marxianus. |
已发布 PubMed:顶空固相微萃取-气相色谱-质谱法分析赤霞珠葡萄和葡萄酒中的游离挥发性化合物。 Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines. |
已发布 PubMed:焙烤过程中可可豆关键香气成分的变化。 Changes in key aroma compounds of Criollo cocoa beans during roasting. |
已发布 PubMed:顶空固相微萃取-气相色谱-质谱法快速测定酱油中的挥发性风味化合物 [Rapid determination of volatile flavor compounds in soy sauce using head space solid-phase microextraction and gas chromatography-mass spectrometry]. |
已发布 PubMed:五个新鲜番茄品种的香气以及顺式和反式-4的前体研究 Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-环氧-(e)-2-癸烯和甲基。 5-epoxy-(E)-2-decenals and methional. |
已发布 PubMed:发酵过程中曝气对发酵和啤酒风味的影响。 Influence of aeration during propagation of pitching yeast on fermentation and beer flavor. |
已发布 PubMed:短时沟通 Short communication: 鉴定引起芒果奶酪水溶性部分花香/玫瑰味的香气化合物。 Identification of the aroma compounds responsible for the floral/rose flavor in water-soluble fractions of Manchego cheese. |
已发布 PubMed:番茄苯乙醛还原酶催化合成挥发性香气2-苯基乙醇的最后一步。 Tomato phenylacetaldehyde reductases catalyze the last step in the synthesis of the aroma volatile 2-phenylethanol. |
已发布 PubMed:使用分子感觉科学方法对酱油中的主要香气化合物进行表征。 Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. |
已发布 PubMed:在限定条件下储存期间,生咖啡豆的主要香气变化。 Changes in key odorants of raw coffee beans during storage under defined conditions. |
已发布 PubMed:溶剂辅助风味蒸发和顶空固相微萃取技术对苹果酒中香气化合物的表征 Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction. |
已发布 PubMed:芳族取代仲醇的脂肪酸甲酯评估 The FEMA GRAS assessment of aromatic substituted secondary alcohols, 酮类 ketones, 以及用作调味成分的相关酯。 and related esters used as flavor ingredients. |
已发布 PubMed:番茄芳香族氨基酸脱羧酶参与了风味挥发物2-苯基乙醇和2-苯基乙醛的合成。 Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde. |
已发布 PubMed:大吉岭红茶制备的饮料中主要香气成分的表征 Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: 茶叶和浸泡液之间的定量差异。 quantitative differences between tea leaves and infusion. |
已发布 PubMed: 香精中气味活性挥发物的特征(campomanesia 线叶 lineatifolia r。and p。)。 |
已发布 PubMed:苯乙醇的脂肪肝评估 The FEMA GRAS assessment of phenethyl alcohol, 醛 aldehydic, acid, 以及用作调味成分的相关缩醛和酯。 and related acetals and esters used as flavor ingredients. |
已发布 PubMed:表征切达干酪中玫瑰色/花香的香气化合物。 Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese. |
已发布 PubMed:简历的香气提取物稀释分析。俄勒冈州和华盛顿州的meeker(rubus idaeus l。)红树莓。 Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington. |
已发布 PubMed:汉森脱脂酵母或马克斯克鲁维酵母脱酸模型干酪培养基中产生的挥发性化合物的比较。 Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus. |
已发布 PubMed:南极假丝酵母脂肪酶合成香精和香精酯。 Synthesis of flavor and fragrance esters using Candida antarctica lipase. |
已发布 PubMed: 腰果(西洋参)和Marmeleiro marmeleiro(巴豆)蜂蜜的风味成分。 |
已发布 PubMed:脉冲场梯度核磁共振技术在研究风味化合物与大分子结合方面的应用。 Application of pulsed field gradient NMR techniques for investigating binding of flavor compounds to macromolecules. |
已发布 PubMed: 波拉帕克 porapak q柱萃取方法在番茄风味挥发性分析中的应用 |
已发布 PubMed:恶臭的鉴定 Identification of malodorous, 影响番茄香气的野生物种等位基因,在驯化过程中被取消。 a wild species allele affecting tomato aroma that was aelected against during domestication. |
已发布 PubMed:顶空固相微萃取(spme)分析葡萄酒中的风味化合物。在葡萄酒模型中基质挥发性成分对相对响应因子的影响 Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model. |
已发布 PubMed:波尔多红葡萄汁中影响气味的鉴别 Identification of impact odorants in Bordeaux red grape juice, 在用于发酵的商业酵母中 in the commercial yeast used for its fermentation, 和生产的葡萄酒中。 and in the produced wine. |
已发布 PubMed:马克斯克鲁维酵母生产2-苯乙醇。 Production of 2-phenylethyl alcohol by Kluyveromyces marxianus. |
已发布 PubMed:酿酒酵母中过量产生β-苯乙基-醇的p-氟-dl-苯丙氨酸抗性突变体的分离和遗传研究。 Isolation and genetic study of p-fluoro-DL-phenylalanine-resistant mutants overproducing beta-phenethyl-alcohol in Saccharomyces cerevisiae. |
已发布 PubMed:由曲霉菌产生的挥发性风味化合物 Volatile Flavor Compounds Produced by Molds of Aspergillus, 青霉菌 Penicillium, 和真菌不完美。 and Fungi imperfecti. |
已发布 PubMed:麦芽汁和香菇发酵生产的新型非醇饮料中强效香精的鉴定。 Identification of Potent Odorants in a Novel Nonalcoholic Beverage Produced by Fermentation of Wort with Shiitake (Lentinula edodes). |
已发布 PubMed:大肠杆菌的代谢工程,用于由可再生葡萄糖生产2-苯基乙醇。 Metabolic engineering of Escherichia coli for production of 2-phenylethanol from renewable glucose. |
已发布 PubMed: 的主观嗅觉减敏和恢复。 Subjective olfactory desensitization and recovery in humans. |
已发布 PubMed:感官方法表征两种巴伐利亚小麦啤酒中的关键香气化合物。 Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach. |
已发布 PubMed:利用感官学概念对巴特利梨白兰地中主要香气成分进行表征。 Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept. |
已发布 PubMed:酿酒酵母的代谢工程,用于通过ehrlich途径生产2-苯基乙醇。 Metabolic engineering of Saccharomyces cerevisiae for the production of 2-phenylethanol via Ehrlich pathway. |
已发布 PubMed:六个马尾的挥发性成分 Volatile composition of six horsetails: 前景和观点。 prospects and perspectives. |
已发布 PubMed:麦格霍利中挥发性成分的表征 Characterization of volatile components in makgeolli, 传统的韩国米酒 a traditional Korean rice wine, 进行或不进行巴氏消毒 with or without pasteurization, 在存储期间。 during storage. |
已发布 PubMed: hla HLA基因之间的关系 , 的皮肤挥发物和 对疟疾蚊子的吸引力。 human skin volatiles and attractiveness of humans to malaria mosquitoes. |
已发布 PubMed:解脂耶氏酵母 Yarrowia lipolytica: 新颖而有希望的2-苯基乙醇生产商 the novel and promising 2-phenylethanol producer. |
已发布 PubMed:橙花肽受体为嗅觉转导的三叉橙花调节提供信号传导途径。 Neuropeptide receptors provide a signalling pathway for trigeminal modulation of olfactory transduction. |
已发布 PubMed:气相色谱质谱法(gc-ms)和嗅觉测定法(gc-o)对杨梅(杨梅(杨梅)等)中的香气化合物进行表征 Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O). |
已发布 PubMed: 荞麦(f前 agopyrum tataricum gaertn。)及其一些碾碎馏分的香气化合物的鉴定和定量。 |
已发布 PubMed:搅拌棒吸附萃取结合高效液相色谱-紫外/电感耦合等离子体质谱法分析尿样中的甲状腺素。 Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes. |
已发布 PubMed:hplc法测定 唑啉钠在缓冲滴眼液中的理化性质和稳定性。 Physical and chemical properties and stability of sodium cefazolin in buffered eye drops determined with HPLC method. |
已发布 PubMed:不同气味环境下小鼠的恐惧样行为反应 Fear-like behavioral responses in mice in different odorant environments: 低剂量三叉橙花与嗅觉介导。 Trigeminal versus olfactory mediation under low doses. |
已发布 PubMed:通过对芳香族活性化合物进行多组分稳定同位素稀释测定数据的统计分析,对橄榄油进行质量评估。 Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds. |
已发布 PubMed: 评估从埃米尔(vinitis vinifera l。)获得的自由运转和压制中性葡萄汁的香气成分差异。 |
已发布 PubMed:hplc法测定 呋辛在1%和5%缓冲滴眼液中的稳定性。 Stability of cefuroxime in 1% and 5% buffered eye drops determined with HPLC method. |
已发布 PubMed:气相色谱质谱法和多变量分析通过挥发分析对日本绿茶(sen-cha)排名进行预测。 Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis. |
已发布 PubMed:hplc法测定 他啶在1%和5%缓冲滴眼液中的稳定性。 Stability of ceftazidime in 1% and 5% buffered eye drops determined with HPLC method. |
已发布 PubMed:确定气味混合物成分的时间和强度因素。 Time and intensity factors in identification of components of odor mixtures. |
已发布 PubMed:发作性睡病伴或不伴猝倒症的嗅觉功能障碍。 Olfactory dysfunction in narcolepsy with and without cataplexy. |
已发布 PubMed:气味和抽象符号之间的交叉模式整合。 Cross-modal integration between odors and abstract symbols. |
已发布 PubMed:跨感觉系统的单侧鼻刺激的定位。 Localisation of unilateral nasal stimuli across sensory systems. |
已发布 PubMed:在两相离子液体水溶液系统中生物生产2-苯基乙醇。 Bioproduction of 2-phenylethanol in a biphasic ionic liquid aqueous system. |
已发布 PubMed:Functional 磁共振 MRI of 区域性 regional 脑 brain 回应 响应 responses to '愉快 pleasant' and '不愉快 un愉快 pleasant' 气味 odors. |
已发布 PubMed:与背景气味的影响有关的性别差异 A gender difference related to the effect of a background odor: 脑磁图研究。 a magnetoencephalographic study. |
已发布 PubMed:苯乙醇和丁醇气味阈值之间的比较。 Comparison between odor thresholds for phenyl ethyl alcohol and butanol. |
已发布 PubMed:味觉刺激同时对鼻和鼻后嗅觉的影响 Influence of simultaneous gustatory stimuli on orthonasal and retronasal olfaction. |
已发布 PubMed:ftmir光谱法表征精选的南非年轻品种葡萄酒 Characterization of selected South African young cultivar wines using FTMIR spectroscopy, 气相色谱法 gas chromatography, 和多元数据分析。 and multivariate data analysis. |
已发布 PubMed:Advanced 时间序列 time-系列 series analysis of 梅格 MEG data as a method to 探索 explore 嗅觉的 olfactory function in 健康 健康 healthy 控制项 controls and Parkinson's 疾病 disease 耐心 patients. |
已发布 PubMed:重复的嗅觉/三叉橙花刺激反应中是否存在与性别相关的差异? Are there sex-related differences in responses to repetitive olfactory/trigeminal stimuli? |
已发布 PubMed:焙烤过程中可可豆关键香气成分的变化。 Changes in key aroma compounds of Criollo cocoa beans during roasting. |
已发布 PubMed:从五个不同克隆中获得的Trincadeira葡萄酒气味活性化合物的差异。 Differences in odor-active compounds of trincadeira wines obtained from five different clones. |
已发布 PubMed:五个新鲜番茄品种的香气以及顺式和反式-4的前体研究 Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-环氧-(e)-2-癸烯和甲基。 5-epoxy-(E)-2-decenals and methional. |
已发布 PubMed:男性生产的由链烷二醇组成的聚集信息素混合物 A male-produced aggregation pheromone blend consisting of alkanediols, 萜类化合物 terpenoids, 和来自cerambycid甲虫megacyllene 山核桃 caryae的芳香醇。 |
已发布 PubMed:嗅觉对情绪和自主橙花的影响 Olfactory influences on mood and autonomic, 内分泌 endocrine, 和免疫功能 and immune function. |
已发布 PubMed:土耳其简历制成的橙酒中最具气味活性的挥发物的特征。 kozan(柑橘sinensis l.osbeck)。 Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck). |
已发布 PubMed:使用分子感觉科学方法对酱油中的主要香气化合物进行表征。 Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. |
已发布 PubMed:溶剂辅助风味蒸发和顶空固相微萃取技术对苹果酒中香气化合物的表征 Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction. |
已发布 PubMed:选择性适应后,混合物中会出现特征性成分的气味。 Characteristic component odors emerge from mixtures after selective adaptation. |
已发布 PubMed:气相色谱-嗅觉法和气相色谱-硫检测法比较三种荔枝品种的气味特征 Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection. |
已发布 PubMed:嗅觉印迹与斑马鱼的嗅上皮中基因表达的变化有关。 Olfactory imprinting is correlated with changes in gene expression in the olfactory epithelia of the zebrafish. |
已发布 PubMed:索特尔葡萄酒的香气提取稀释分析。多官能硫醇的关键作用。 Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols. |
已发布 PubMed:嗅觉测量与 类嗅觉任务同时进行的方法的比较。 A comparison of methods for sniff measurement concurrent with olfactory tasks in humans. |
已发布 PubMed:[通过流动嗅觉计进行主观和客观的嗅觉测定]。 [Subjective and objectifying olfactometry by means of flow-olfactometer]. |
已发布 PubMed:电生理措施嗅觉功能的临床意义。 The clinical significance of electrophysiological measures of olfactory function. |
已发布 PubMed: 香精中气味活性挥发物的特征(campomanesia 线叶 lineatifolia r。and p。)。 |
已发布 PubMed:坐起来更好地闻玫瑰 Sit up and smell the roses better: 对苯乙醇的嗅觉敏感性取决于身体位置。 olfactory sensitivity to phenyl ethyl alcohol is dependent on body position. |
已发布 PubMed:两个草wing种对寄主植物和蚜虫猎物产生的挥发物的吸引力。 Attraction of two lacewing species to volatiles produced by host plants and aphid prey. |
已发布 PubMed:汉森脱脂酵母或马克斯克鲁维酵母脱酸模型干酪培养基中产生的挥发性化合物的比较。 Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus. |
已发布 PubMed:佩德罗·西梅涅斯葡萄品种的葡萄藤干燥对挥发性化合物和芳香族化合物的影响。 Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety. |
已发布 PubMed:一种简单可靠的气味阈值临床评估方法。 A simple and reliable method for clinical assessment of odor thresholds. |
已发布 PubMed:气相色谱-嗅觉法和化学定量研究六种优质西班牙陈年红葡萄酒的香气。 Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines. |
已发布 PubMed:对4气味的敏感性个体差异 Individual differences in sensitivity to the odor of 4,16-androstadien-3-one。 16-androstadien-3-one. |
已发布 PubMed:反馈以及实验演示文稿的升序和降序对Perestreshold气味检测性能的影响。 Influences of feedback and ascending and descending trial presentations on perithreshold odor detection performance. |
已发布 PubMed:增强塑料行业中接触苯乙烯的工 的嗅觉功能 Olfactory function in workers exposed to styrene in the reinforced-plastics industry. |
已发布 PubMed:嗅沟深度和嗅觉功能 Depth of olfactory sulcus and olfactory function. |
已发布 PubMed:快速的嗅觉处理牵涉到嗅觉运动系统的皮层下控制。 Rapid olfactory processing implicates subcortical control of an olfactomotor system. |
已发布 PubMed: 腰果(西洋参)和Marmeleiro marmeleiro(巴豆)蜂蜜的风味成分。 |
已发布 PubMed:鼻内容积和嗅觉功能 Intranasal volume and olfactory function. |
已发布 PubMed:工 和对照组在tlv接触异丙醇(2-丙醇)引起的急性感觉刺激 Acute sensory irritation from exposure to isopropanol (2-propanol) at TLV in workers and controls: 客观效果与主观效果。 objective versus subjective effects. |
已发布 PubMed:控制敏感 群中挥发性有机化合物的暴露。 Controlled exposures to volatile organic compounds in sensitive groups. |
已发布 PubMed:燕尾蝶成虫的气味化合物的鉴定 Identification of odoriferous compounds from adults of a swallowtail butterfly, 辣椒粉玛卡翁(鳞毛蕨 Papilio machaon (Lepidoptera: papilionidae)。 Papilionidae). |
已发布 PubMed: 的气味和嗅觉偏侧过程的质量。 Quality of odor and olfactory lateralization processes in humans. |
已发布 PubMed:气味阈值 Odor threshold, 承认 recognition, 百岁老 的歧视和认同。 discrimination and identification in centenarians. |
已发布 PubMed:环境和药物使用会影响老年 的嗅觉能力。 Environment and medication use influence olfactory abilities of older adults. |
已发布 PubMed:[先天性失眠中与乙酸异戊酯相关的嗅觉事件相关电位]。 [Olfactory event-related potentials to isoamyl acetate in congenital anosmia]. |
已发布 PubMed:嗅空气在气相色谱-嗅觉测定中的影响 Effects of the sniffing port air makeup in gas chromatography-olfactometry. |
已发布 PubMed:评估甲基异丁酮在 的气味和感觉刺激性阈值。 Evaluation of odor and sensory irritation thresholds for methyl isobutyl ketone in humans. |
已发布 PubMed:气味感知 Odor perception: 多种化学敏感性 multiple chemical sensitivities, 慢性疲劳 chronic fatigue, 和哮喘。 and asthma. |
已发布 PubMed:波尔多红葡萄汁中影响气味的鉴别 Identification of impact odorants in Bordeaux red grape juice, 在用于发酵的商业酵母中 in the commercial yeast used for its fermentation, 和生产的葡萄酒中。 and in the produced wine. |
已发布 PubMed: Gewürztraminer Gewürztraminer品种葡萄酒和荔枝(荔枝中国 chinesis 桑恩 sonn。)水果。 |
已发布 PubMed:在终末期肝病中化学感觉功能的改变。 Alterations of chemosensory function in end-stage liver disease. |
已发布 PubMed:嗅觉 Perceived odor, 刺激 irritation, 和短期接触丙酮后的健康症状。 and health symptoms following short-term exposure to acetone. |
已发布 PubMed:先天性失眠中与乙酸戊酯相关的嗅觉事件相关电位。 Olfactory event-related potentials to amyl acetate in congenital anosmia. |
已发布 PubMed:认知偏差对感知气味的影响 The influence of cognitive bias on the perceived odor, 化学品接触会引起刺激和健康症状。 irritation and health symptoms from chemical exposure. |
已发布 PubMed:具有多种化学敏感性的患者的鼻内化学感受 Intranasal chemoreception in patients with multiple chemical sensitivities: 进行双盲调查。 a double-blind investigation. |
已发布 PubMed:评估 Evaluating the '标记的 标签 Labeled 大小 Magnitude 规模 Scale' for 测量 measuring 感觉 sensations of 味道 taste and 闻 smell. |
已发布 PubMed:通过给予令 愉悦和令 不愉快的气味进行电皮层和自主橙花改变。 Electrocortical and autonomic alteration by administration of a pleasant and an unpleasant odor. |
已发布 PubMed:定期接触薄荷酮后,对雄烯酮的敏感性增强。 Enhanced sensitivity to androstenone following regular exposure to pemenone. |
已发布 PubMed:[气味刺激后 体摇摆的姿势记录]。 [Posturographic registration of body sway after odor stimulation]. |
已发布 PubMed:气味识别和感知的双重分析。 Twin analysis of odor identification and perception. |
已发布 PubMed:蜜蜂鉴别油菜油菜挥发物 Discrimination of oilseed rape volatiles by honey bee: 新型组合气相色谱-电生理行为分析。 Novel combined gas chromatographic-electrophysiological behavioral assay. |
已发布 PubMed:磁共振成像对 类嗅觉皮层进行功能成像。 Functional imaging of the human olfactory cortex by magnetic resonance imaging. |
已发布 PubMed:嗅觉和多种化学敏感性。 Olfaction and multiple chemical sensitivity. |
已发布 PubMed:和刺激性物质对呼吸行为的影响。 Effects of odorants and irritants on respiratory behavior. |
已发布 PubMed:[小川分枝杆菌在小川蛋黄培养基上产生的特定气味成分]。 [Specific odor component produced by Mycobacterium lepraemurium on Ogawa yolk medium]. |
已发布 PubMed:的大花菊化合物的花香化合物的鉴定,这些花香化合物刺激白菜弯弯蛾的迎风飞行。 Identification of floral compounds fromAbelia grandiflora that stimulate upwind flight in cabbage looper moths. |
已发布 PubMed:在大鼠中建立五种气味识别混淆矩阵任务的方法。 A method for establishing a five odorant identification confusion matrix task in rats. |
已发布 PubMed:嗅觉敏感性 Olfactory sensitivity, 鼻阻力 nasal resistance, 对多种化学敏感性患者的橙花功能和自主橙花功能 and autonomic function in patients with multiple chemical sensitivities. |
已发布 PubMed:帕金森氏症的嗅觉功能障碍 Olfactory dysfunction in parkinsonism: 与橙花系统症状无关的一般性缺陷 a general deficit unrelated to neurologic signs, 疾病阶段 disease stage, 或疾病持续时间。 or disease duration. |
已发布 PubMed:cdc组eo-2与固定性精神杆菌的关系。 Relationship of CDC group EO-2 and psychrobacter immobilis. |
已发布 PubMed:与年龄有关的苯乙醇气味检测阈值的变化。 Age-related changes in the phenyl ethyl alcohol odor detection threshold. |
已发布 PubMed: 类对气味强度的最佳感知。 Optimum perception of odor intensity by humans. |
已发布 PubMed:使用吡啶的嗅觉检测阈值 Olfactory detection thresholds using pyridine, thiophene, 和苯乙醇。 and phenethyl alcohol. |
已发布 PubMed:颞叶前叶切除术患者的嗅觉记忆。 Olfactory memory in patients with anterior temporal lobectomy. |
|