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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: | 无色至浅黄澄清油状液体（est） colorless to pale yellow clear oily liquid (est) |
| 化验 Assay: | 99.00至100.00 99.00 to 100.00
|
| 食品化学品法典列表 Food Chemicals Codex Listed: | No |
| 比重 Specific Gravity: | 0.90300 to 0.90600 @ 20.00 °C.
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| 磅每加仑-（est）。 Pounds per Gallon - (est).: | 7.523 to 7.548
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| 折光率 Refractive Index: | 1.46800 to 1.47100 @ 20.00 °C.
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| 熔点 Melting Point: | -5.00 °C. @ 760.00 mm 汞 Hg
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| 沸点 Boiling Point: | 229.00 to 230.00 °C. @ 16.00 mm 汞 Hg
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| 沸点 Boiling Point: | 365.00 to 366.00 °C. @ 760.00 mm 汞 Hg
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| 蒸汽压力 Vapor Pressure: | 1.000000毫米汞柱@ 180.00°c。 1.000000 mmHg @ 180.00 °C. |
| 蒸气密度 Vapor Density: | 9.7 ( 空气 Air = 1 ) |
| 闪点 Flash Point: | > 230.00° tcc（> 110.00°c。） > 230.00 °F. TCC ( > 110.00 °C. )
|
| logp（o / w） logP (o/w): | 7.050 |
| 保质期 Shelf Life: | 如果正确存放，则为12.00个月或更长时间。 12.00 month(s) or longer if stored properly. |
| 存储 Storage: | 在密封容器中冷藏。 refrigerate in tightly sealed containers. |
| 溶于 Soluble in: |
| | alcohol | | | 水 water, 0.03771 mg / l @ 25°C（est） 0.03771 mg/L @ 25 °C (est) |
感官特性 Organoleptic Properties:
| 气味强度 Odor Strength:没有 none |
| 气味描述 Odor Description:at 100.00 %. 晕 faint 脂肪的 fatty |
| 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). |
化妆品信息 Cosmetic Information:
供应商 Suppliers:
| 乙酰苯 Aceto |
| linoleic acid
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| acme合成化学品 Acme Synthetic Chemicals |
| 亚油酸99％以上由gc Linoleic Acid 99% Min. By GC
|
| 阿玛克斯营养资源公司 Amax Nutrasource |
| 共轭亚油酸（cla） Conjugated Linoleic Acid (CLA), 75％（cla） 75% (CLA)
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| Beijing Lys Chemicals |
| 天然α-亚油酸 Natural a-Linoleic acid
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| BOC Sciences |
| 仅供实验/研究使用。 For experimental / research use only. |
| (9z (9Z,12z）-9 12Z)-9,12-十八碳二烯酸技术 12-Octadecadienoic Acid technical
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| Charkit Chemical |
| linoleic acid
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| 伊士曼化学 Eastman Chemical |
| 帕莫林 pamolyn＆trade; 210亚油酸
气味 Odor: characteristic 采用 Use: 帕莫林 pamolyn＆trade; 210亚油酸是完全来自妥尔油脂肪酸来源的高纯度等级的亚油酸。它是苍白的 , 低气味的油性液体 oily liquid with low odor, 并且在暴露于热和光下高度抗变色。因为几乎没有饱和脂肪酸 and is highly resistant to discoloration on exposure to heat and light. Because of the near absence of saturated fatty acids, 该产品滴度极低。 帕莫林 pamolyn＆trade; 210亚油酸包含低比例的不皂化物和树脂酸。 帕莫林 pamolyn＆trade; 210亚油酸专为保护涂料行业而设计，用于生产浅色 , 颜色保持 color retentive, 快干醇酸树脂和环氧树脂酯涂料。亚油酸其他用途是在需要润湿和干燥性能的应用中 fast drying alkyds and epoxy resin ester coatings. Other uses for this linoleic acid are in applications that require both wetting and drying properties, 例如印刷油墨载体和填缝和密封剂组合物。 such as printing ink vehicles and caulking and sealant compositions. |
| 外合成 ExtraSynthese |
| 仅供实验/研究使用。 For experimental / research use only. |
| 亚油酸（gc）≥99％ Linoleic Acid (GC) ≥99%
|
| Glentham Life Sciences |
| linoleic acid, 99%
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| Glentham Life Sciences |
| linoleic acid
|
| 井上香水 Inoue Perfumery |
| linoleic acid
|
| 牛皮纸化学 Kraft Chemical |
| linoleic acid
|
| Lluch Essence |
| 亚油酸55％ LINOLEIC ACID 55%
|
| Penta International |
| 亚油酸共轭（cla）50％粉末 LINOLEIC ACID CONJUGATED (CLA) 50% POWDER
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| Penta International |
| 共轭亚油酸（cla）80％油 LINOLEIC ACID CONJUGATED (CLA) 80% OIL
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| Penta International |
| 天然亚油酸 LINOLEIC ACID NATURAL
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| Penta International |
| linoleic acid
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| Sigma-Aldrich |
| 天然亚油酸（美国） Linoleic Acid natural (US), ≥95%, fg FG
气味 Odor: 脂肪的 fatty |
| 认证食品级产品 Certified Food Grade Products |
| Sigma-Aldrich |
| linoleic acid, ≥95%, fg FG
|
| Sigma-Aldrich |
| linoleic acid, ≥95%
|
| Synerzine |
| 亚油酸（天然） Linoleic Acid (Natural)
|
| Synerzine |
| linoleic acid
|
| TCI AMERICA |
| 仅供实验/研究使用。 For experimental / research use only. |
| 亚油酸> 97.0％（gc）（t） Linoleic Acid >97.0%(GC)(T)
|
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): | | xi-刺激性 Xi - Irritant |
R 36 - 烦 的 Irritating to 眼睛 眼睛 eyes.
S 02 - 保持 Keep out of the 达到 reach of 孩子们 children.
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 36/39 - 穿 Wear 适当 suitable 服装 clothing and 眼睛 eye/face 保护 保护 protection.
|
| |
| 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) |
| 没有找到。 None found. |
| ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements |
| |
| 象形图 Pictogram | |
| |
| 危险说明 Hazard statement(s) |
| 没有找到。 None found. |
| 防范说明 Precautionary statement(s) |
| 没有找到。 None found. |
| 口服/肠胃外毒性 Oral/Parenteral Toxicity: |
腹腔内小鼠 intraperitoneal-mouse LD50 280 mg/kg
Yakugaku 扎什 Zasshi. 日志 Journal of 药店 Pharmacy. 卷 Vol. 104, pg。 793 Pg. 793, 1984.
老鼠 oral-mouse LD50 > 50000 mg/kg
United 状态 States 专利 Patent 文献 Document. 卷 Vol. #3728459
腹膜内大鼠 intraperitoneal-rat LD50 > 50000 mg/kg
Oyo 矢久里 Yakuri. 药理学 Pharmacometrics. 卷 Vol. 4, pg。 327 Pg. 327, 1970.
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| 皮肤毒性 Dermal Toxicity: |
|
未定 Not determined
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| 吸入毒性 Inhalation Toxicity: |
|
未定 Not determined
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使用安全信息 Safety in Use Information:
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...
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欧洲食品安全局（efsa EFSA）参考 :
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食品添加剂科学小组的意见 Opinion of the Scientific Panel on food additives, 调味料 flavourings, 与调味剂组评估6有关的与食品（AFC）接触的加工助剂和材料（fge.06） processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 6 (FGE.06): 直链和支链脂族不饱和伯醇 Straight-and branched-chain aliphatic unsatured primary alcohols, 醛类 aldehydes, 羧酸 carboxylic acids, and esters from chemical 团体 groups 1 and 4
视图 View page or 视图 View pdf
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食品添加剂科学小组的意见 Opinion of the Scientific Panel on food additives, 调味料 flavourings, 应调味组评估委员会的要求，与食品（AFC）接触的加工助剂和材料5 Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to Flavouring Group Evaluation 5: 23种支链和直链脂族饱和伯醇与一种仲醇的酯 Esters of 23 branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, 以及来自化学族1的24种支链和直链不饱和羧酸 and 24 branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5
视图 View page or 视图 View pdf
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调味组评估6 Flavouring Group Evaluation 6, 版本1（fge.06rev1）-食品添加剂科学小组的意见 Revision 1 (FGE.06Rev1) - Opinion of the Scientific Panel on Food Additives, 调味料 flavourings, 处理中 Processing 艾滋病 Aids and 材料 Materials in contact with Food (AFC)
视图 View page or 视图 View pdf
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调味组评估5 Flavouring Group Evaluation 5, 版本1（fge.05rev1） Revision 1 (FGE.05Rev1):支链和直链脂族饱和伯醇与一种仲醇的酯 Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, 化学族1的支链和直链不饱和羧酸 and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, 和5（委员会法规（ec）1565 / 2000，2000年7月18日）[1]-食品添加剂科学小组的意见 and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, 调味料 flavourings, 处理中 Processing 艾滋病 Aids and 材料 Materials in contact with Food (AFC)
视图 View page or 视图 View pdf
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调味组评估29（fge29）[1]-优先列表中的物质 Flavouring Group Evaluation 29 (FGE29)[1] - Substance from the priority list: 化学组31中的乙烯基苯-食品添加剂专家组的科学意见 Vinylbenzene from chemical group 31 - Scientific Opinion of the Panel on Food Additives, 调味料 flavourings, 处理中 Processing 艾滋病 Aids and 材料 Materials in 联系 Contact with Food (AFC)
视图 View page or 视图 View pdf
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调味组评估5 Flavouring Group Evaluation 5, 版本2（fge.05rev2） Revision 2 (FGE.05Rev2): 支链和直链不饱和羧酸及其与化学组1的脂族饱和醇的酯 Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5
视图 View page or 视图 View pdf
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审查对环境有直接有益作用的物质/试剂 Review of substances/agents that have direct beneficial effect on the environment: 模式 mode of action and 评定 assessment of efficacy
视图 View page or 视图 View pdf
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调味品组评价的科学见解49 Scientific Opinion on Flavouring Group Evaluation 49, 版本1（fge.49rev1） Revision 1 (FGE.49Rev1): 黄嘌呤 xanthine 生物碱 alkaloids from the 优先 priority list
视图 View page or 视图 View pdf
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| Epi系统 EPI System: 视图 View |
| Clinicaltrials.gov ClinicalTrials.gov:search |
| 每日医学 Daily Med:search |
| nlm NLM有害物质数据库 :搜索 Search |
| 化学致癌研究信息系统 Chemical Carcinogenesis Research Information System: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） :60-33-3 |
| 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 :5280450 |
| 国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:Data |
| 德国wgk WGK Germany:1 |
| (9z (9Z,12z）-octadeca-9 12Z)-octadeca-9,12-二烯酸 12-dienoic acid |
| chemidplus Chemidplus:0000060333 |
| epa / noaa客串 EPA/NOAA CAMEO:有害物质 hazardous materials |
| 技术 technology:cas999 60-33-3的rf9990000 RF9990000 for cas# 60-33-3 |
参考资料 References:
| | (9z (9Z,12z）-octadeca-9 12Z)-octadeca-9,12-二烯酸 12-dienoic acid |
| NIST化学网络书籍 NIST Chemistry WebBook: | 搜索INCHI |
| 加拿大国内分公司。清单 Canada Domestic Sub. List: | 60-33-3 |
| pubchem（cid） Pubchem (cid): | 5280450 |
| pubchem（sid） Pubchem (sid): | 134972931 |
| 信息基 Pherobase: | 视图 View |
其他资料 Other Information:
潜在搅拌机 Potential Blenders and core 组件 components note
潜在用途 Potential Uses:
| | 抗静电剂 antistatic agents |
| | 润肤剂 emollients |
| | 头发调理 hair conditioning |
| | 皮肤调理 skin conditioning |
| | 表面活性剂 surfactants |
存在（自然 Occurrence (nature, food, 其他） other): note
同义词 Synonyms:
| | 气溶胶 emersol 310 | | | 气溶胶 emersol 315 | | 9-cis,12-顺式 cis- | grape seed oil | | 9-cis,12-顺式 cis- | linoleic acid | | 9Z,12Z- | linoleic acid | | 顺式 cis- | linoleic acid | | 顺式9 cis-9,顺式 cis-12- | linoleic acid | | | linoleic acid 纯 pure 99% | | | linolic acid | | (9z (9Z,12Z)- | octadeca-9,12-二烯酸 12-dienoic acid | | (9z (9Z,12Z)- | octadecadienoic acid | | (9z (9Z,12z）-9 12Z)-9,12- | octadecadienoic acid | | (Z,z）-9 Z)-9,12- | octadecadienoic acid | | (z）-9 Z)-9,12- | octadecadienoic acid | | 9-cis,12-顺式 cis- | octadecadienoic acid | | 9Z,12Z- | octadecadienoic acid | | all-顺式9 cis-9,12- | octadecadienoic acid | | 顺式9 cis-9,顺式 cis-12- | octadecadienoic acid | | 顺式 cis-delta9,12- | octadecadienoic acid | | cis,顺式9 cis-9,12- | octadecadienoic acid | | | 帕莫林 pamolyn 210 linoleic acid | | | 聚林 polylin 515 | | | 电信 telfairic acid | | | 统一 unifac 6550 |
文章 Articles:
| Information:linoleic acid |
| 已发布 PubMed: 多处不饱和脂肪酸（欧米茄 omega-3和共轭亚油酸）富集对7或21 d年龄的牛肉消费者喜好的影响，在不同位置进行了评估。 |
| 已发布 PubMed:水果提取物对脂肪酸成分不同的盐腌牛肉馅饼的感官和保存期限的影响。 Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition. |
| 已发布 PubMed:整个公猪皮下脂肪组织的脂肪酸组成，公猪异味化合物的含量差异很大-一项探索性研究。 Fatty acid composition of subcutaneous adipose tissue from entire male pigs with extremely divergent levels of boar taint compounds - An exploratory study. |
| 已发布 PubMed:豆油中伊朗念珠菌挥发油的组成和抗氧化活性 Composition and antioxidant activities of Iranian Pulicaria gnaphalodes essential oil in Soybean oil. |
| 已发布 PubMed: 百灵菇牡蛎蘑菇（杏鲍菇变种oli里 tuoliensis）和夏季牡蛎蘑菇（鸡胸菇半胱氨酸）的典型气味。 |
| 已发布 PubMed:设计师铺设母鸡的饮食以改善鸡蛋的脂肪酸状况并保持感官质量。 Designer laying hen diets to improve egg fatty acid profile and maintain sensory quality. |
| 已发布 PubMed:受管理系统的影响，caciocavallo奶酪的脂肪酸和感官特征。 Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system. |
| 已发布 PubMed:提摩太以干草喂养的奶牛的牛奶中挥发性有机化合物和脂肪酸谱 Milk volatile organic compounds and fatty acid profile in cows fed timothy as hay, 牧场 pasture, 或青贮饲料。 or silage. |
| 已发布 PubMed:9-氧代壬酸合成 Synthesis of 9-oxononanoic acid, 生物聚合物的前体。 a precursor for biopolymers. |
| 已发布 PubMed:ahfad2对六个分离的花生种群的脂肪酸型的基因型影响。 Genotypic effect of ahFAD2 on fatty acid profiles in six segregating peanut (Arachis hypogaea L) populations. |
| 已发布 PubMed:特定的不饱和脂肪酸和ph对肉样模型系统中挥发性化合物的显着影响。 Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems. |
| 已发布 PubMed:生物 Biological 活动 activity and 脂肪酸组成 fatty acid composition of Caesar's 蘑菇 mushroom. |
| 已发布 PubMed:血液和组织脂肪酸组成 Blood and tissue fatty acid compositions, 脂蛋白水平 lipoprotein levels, 喂鱼油的肉鸡的性能和肉风味 performance and meat flavor of broilers fed fish oil: 提款前后设计的变更。 changes in the pre- and post-withdrawal design. |
| 已发布 PubMed:dgat1基因型的关联 Association of DGAT1 genotype, 脂肪酸组成 fatty acid composition, 自发氧化风味的牛奶中铜的含量和浓度 and concentration of copper in milk with spontaneous oxidized flavor. |
| 已发布 PubMed:脂含量和脂氧合酶对番茄皮和果肉风味挥发物的影响 Influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh. |
| 已发布 PubMed:挥发油的化学成分和含量 The chemical composition and the content of volatile oil: 可能有助于黑变种氧化稳定的潜在因素。原油。 potential factors that can contribute to the oxidative stability of Nigella sativa L. crude oil. |
| 已发布 PubMed:气相色谱-质谱法鉴别苦荞茶中的香气成分 Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry. |
| 已发布 PubMed:纳米氧化锌共轭亚油酸表征和稳定性分析。 Characterization and stability analysis of zinc oxide nanoencapsulated conjugated linoleic acid. |
| 已发布 PubMed:对草食和谷物喂养的牛肉中脂肪酸谱和抗氧化剂含量的综述。 A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. |
| 已发布 PubMed:对生长肥育猪饲喂玉米酒糟含量增加的日粮饲喂日粮对生长性能的影响 Effects of feeding diets containing increasing content of corn distillers dried grains with solubles to grower-finisher pigs on growth performance, 体组成 carcass composition, 和猪肉脂肪质量。 and pork fat quality. |
| 已发布 PubMed:[通过机械压榨获得的初榨油的化学组成形成了几个葡萄籽品种（葡萄），重点是次要成分]。 [Chemical composition of the virgin oil obtained by mechanical pressing form several grape seed varieties (Vitis vinifera L.) with emphasis on minor constituents]. |
| 已发布 PubMed:富含不饱和脂肪酸/共轭亚油酸（ufa / cla）的黄油以及常规黄油在储存和诱导氧化过程中气味活性化合物的特征和定量。 Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation. |
| 已发布 PubMed:可溶性玉米干酒糟的增加水平对生长性能的影响 Effects of increasing levels of dried corn distillers grains with solubles on growth performance, 体特征 carcass characteristics, 和一岁小母牛的肉质。 and meat quality of yearling heifers. |
| 已发布 PubMed:孢子体发育的影响 Influence of sporophore development, 损伤 damage, 存储 Storage, 和组织特异性对蘑菇（双孢蘑菇）挥发物酶促形成的影响。 and tissue specificity on the enzymic formation of volatiles in mushrooms (Agaricus bisporus). |
| 已发布 PubMed:增加 公司 Increasing 欧米茄 omega 脂肪的 fatty acid content in cow's 牛奶 milk 通过 through 饮食 diet 操纵 manipulation: 对牛奶风味的影响。 effect on milk flavor. |
| 已发布 PubMed:气相色谱-质谱法和化学计量学方法对八种具有辛辣味和凉爽性的草药精油进行比较分析。 Comparative analysis of essential oils from eight herbal medicines with pungent flavor and cool nature by GC-MS and chemometric resolution methods. |
| 已发布 PubMed:消费者接受度之间关系的研究 A study of the relationships among consumer acceptance, 氧化化学指标 oxidation chemical indicators, 和高油酸花生和普通花生的感官属性。 and sensory attributes in high-oleic and normal peanuts. |
| 已发布 PubMed:脂肪酸组成与日本黑牛fabp4和lxr-α基因型之间的关联。 Association between fatty acid compositions and genotypes of FABP4 and LXR-alpha in Japanese black cattle. |
| 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:麦汁相关模型系统中脂质对苯乙醛生成的影响 Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems. |
| 已发布 PubMed:日粮添加共轭亚油酸影响 The influence of diets supplemented with conjugated linoleic acid, 硒 selenium, 和维生素e and vitamin E, 有或没有动物蛋白 with or without animal protein, 母猪的猪肉质量。 on the quality of pork from female pigs. |
| 已发布 PubMed:常规和基于牧场的生产系统对液态奶的化学特性和消费者的感知。 Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems. |
| 已发布 PubMed: 埃及玉米丝（zea 梅斯 mays l。）的挥发物和非挥发物提取物的化学成分和抗氧化活性。 |
| 已发布 PubMed:绿豆脂加氧酶用于生产c6-醛。通过生物转化产生天然的绿香气。 Mung bean lipoxygenase in the production of a C6-aldehyde. Natural green-note flavor generation via biotransformation. |
| 已发布 PubMed:cd36基因缺失可降低小鼠的脂肪偏爱和摄入量，但不会降低小鼠口服后的脂肪状况。 CD36 gene deletion reduces fat preference and intake but not post-oral fat conditioning in mice. |
| 已发布 PubMed:反式10的作用 Effects of trans-10, 顺式12共轭亚油酸对羊乳脂肪合成和干酪特性的影响。 cis-12 conjugated linoleic acid on ovine milk fat synthesis and cheese properties. |
| 已发布 PubMed:通过饮食操作导致共轭亚油酸水平升高的牛奶制造奶酪。 Cheese manufacture with milk with elevated conjugated linoleic acid levels caused by dietary manipulation. |
| 已发布 PubMed:小酸模/羊酸模/红酸模保护的共轭亚油酸或玉米油对肉牛脂质含量和适口性的影响 Effects of supplemental rumen-protected conjugated linoleic acid or corn oil on lipid content and palatability in beef cattle. |
| 已发布 PubMed:将共轭亚油酸注入牛腰肉。 Injection of conjugated linoleic acid into beef strip loins. |
| 已发布 PubMed:拟南芥的抗氧化性能阿恩 Antioxidant property of Decalepis hamiltonii Wight & Arn. |
| 已发布 PubMed:用共轭亚油酸和补充脂肪饲喂瘦肉型后备母猪的培根和猪腰肉的风味描述性分析。 Descriptive flavor analysis of bacon and pork loin from lean-genotype gilts fed conjugated linoleic acid and supplemental fat. |
| 已发布 PubMed:马铃薯片储存过程中导致异味形成的前体研究。 Study of precursors responsible for off-flavor formation during storage of potato flakes. |
| 已发布 PubMed:环氧癸烯异构体在红茶（木瓜）靛灰叶/野靛草中作为强味剂的特征。 Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion. |
| 已发布 PubMed:油菜（甘蓝型油菜）中控制油酸和亚麻酸含量的位点的图谱以及fad2和fad3等位基因特异性标记的发展。 Mapping of the loci controlling oleic and linolenic acid contents and development of fad2 and fad3 allele-specific markers in canola (Brassica napus L.). |
| 已发布 PubMed:香蕉叶中的脂氧合酶 Lipoxygenase from banana leaf: 在9位催化亚油酸氧化的酶的纯化和鉴定。 purification and characterization of an enzyme that catalyzes linoleic acid oxygenation at the 9-position. |
| 已发布 PubMed:角化细胞中挥发性jp-8喷气燃料成分的细胞毒性。 The cytotoxic and genotoxic effects of conjugated trans-2-nonenal (T2N), 啤酒和热处理食品中由于脂质氧化而产生的异味化合物。 an off-flavor compound in beer and heat processed food arising from lipid oxidation. |
| 已发布 PubMed:母牛的牛奶和奶酪单独或与大豆产品一起饲喂棕榈和鱼油的钙盐。 Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products. |
| 已发布 PubMed:益生菌生产的发酵乳制品的共轭亚油酸含量和感官特性。 Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria. |
| 已发布 PubMed: 棕腐烂担子菌piptoporus 茄属 soloniensis生产γ-内酯。 |
| 已发布 PubMed:糖化过程中将亚油酸转化为二羟基和三羟基十八烯酸因子的表征。 Characterization of factors that transform linoleic acid into di- and trihydroxyoctadecenoic acids in mash. |
| 已发布 PubMed:葵花籽油和膳食补充剂对成分的影响 Effect of heated sunflower oil and dietary supplements on the composition, 氧化稳定性 oxidative stability, 和深色鸡肉的感官品质。 and sensory quality of dark chicken meat. |
| 已发布 PubMed:Chemical, 物理 physical, 富含共轭亚油酸乳制品的感官特性。 and sensory properties of dairy products enriched with conjugated linoleic acid. |
| 已发布 PubMed:消费者在牧场上放牧的奶牛中富含共轭亚油酸牛奶和切达干酪的可接受性。 Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture. |
| 已发布 PubMed:灵长类 The primate amygdala: 黏度的橙花元表示 Neuronal representations of the viscosity, 脂肪质地 fat texture, 温度 temperature, 食物的松软和味道。 grittiness and taste of foods. |
| 已发布 PubMed:高含量共轭亚油酸和痘苗酸巴氏杀菌奶的风味和稳定性。 Flavor and stability of pasteurized milk with elevated levels of conjugated linoleic acid and vaccenic acid. |
| 已发布 PubMed:两种马铃薯块茎的脂肪酸和极性脂质含量的Comparison of fatty acid and polar lipid contents of tubers from two potato species, 马铃薯和马铃薯。 Solanum tuberosum and Solanum phureja. |
| 已发布 PubMed:饲喂包裹的地面全脂大豆，以增加多不饱和脂肪的浓度，并影响新鲜羔羊的风味挥发物。 Feeding encapsulated ground full-fat soybeans to increase polyunsaturated fat concentrations and effects on flavor volatiles in fresh lamb. |
| 已发布 PubMed:谷物麸皮的抗氧化能力的评估。 Evaluation of antioxidant capacity of cereal brans. |
| 已发布 PubMed:乳球菌发酵剂培养物对液态乳清氧化稳定性的影响。 The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey. |
| 已发布 PubMed:营养和生理因素影响山羊乳脂合成和脂解的综述。 A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis. |
| 已发布 PubMed:共轭亚油酸（cla）强化对液体牛奶品质的影响。 The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk. |
| 已发布 PubMed:饲喂不同水平的共轭亚油酸肉鸡的辐照鸡胸肉的质量特征。 Quality characteristics of irradiated chicken breast rolls from broilers fed different levels of conjugated linoleic acid. |
| 已发布 PubMed:土耳其饲喂共轭亚油酸即食胸脯肉的质量特征。 Quality characteristics of irradiated ready-to-eat breast rolls from turkeys fed conjugated linoleic acid. |
| 已发布 PubMed: 比较水溶性和油溶性安纳托（bixa 奥雷利亚纳 orellana l。）提取物中的挥发性化合物。 |
| 已发布 PubMed:番茄中脂肪酸9-氢过氧化物裂解酶过表达的影响（番茄番茄）。 Effect of overexpression of fatty acid 9-hydroperoxide lyase in tomatoes (Lycopersicon esculentum Mill.). |
| 已发布 PubMed:鱼油喂养的牛的牛奶和黄油的成分和风味 Composition and flavor of milk and butter from cows fed fish oil, 膨化大豆 extruded soybeans, 或其组合。 or their combination. |
| 已发布 PubMed:共轭亚油酸提高饲料效率 Conjugated linoleic acid improves feed efficiency, 减少皮下脂肪 decreases subcutaneous fat, 并改善压力基因型猪的肉质某些方面。 and improves certain aspects of meat quality in stress-genotype pigs. |
| 已发布 PubMed:和油酸对加热的三油精和三油精中油炸气味产生的影响。 Effect of oleic and linoleic acids on the production of deep-fried odor in heated triolein and trilinolein. |
| 已发布 PubMed:喂鱼油的牛的牛奶和黄油的组成和特性。 Composition and properties of milk and butter from cows fed fish oil. |
| 已发布 PubMed:葵花籽油贮藏过程中挥发性化合物产生的机理 Mechanism of volatile compound production during storage of sunflower Oil. |
| 已发布 PubMed:处于控制状态或贫铜状态且饲喂全大豆或牛脂的荷斯坦和泽西奶牛的乳脂成分。 Milk fat composition of Holstein and Jersey cows with control or depleted copper status and fed whole soybeans or tallow. |
| 已发布 PubMed:大鼠摄取玉米油/蔗糖混合物的口感因素。 Orosensory factors in the ingestion of corn oil/sucrose mixtures by the rat. |
| 已发布 PubMed:精选印度香料的抗氧化活性。 Antioxidant activity of selected Indian spices. |
| 已发布 PubMed:使用中空纤维反应器从粗酶制剂生产番茄味挥发物。 Production of tomato flavor volatiles from a crude enzyme preparation using a hollow-fiber reactor. |
| 已发布 PubMed:啤酒老化过程中从沸腾釜中合成的标记前体释放出氘化壬醛。 Release of deuterated nonenal during beer aging from labeled precursors synthesized in the boiling kettle. |
| 已发布 PubMed: 大豆中两个不同的微粒体欧米茄 omega-6去饱和酶基因的发育和生长温度调节 |
| 已发布 PubMed:日粮中亚油酸含量对猪肉中挥发性化合物含量和脂肪酸组成的影响。 Volatile compound content and fatty acid composition of pork as influenced by linoleic acid content of the diet. |
| 已发布 PubMed:[啤酒中的异构三羟基十八烯酸 [Isomeric trihydroxy-octadecenoic acids in beer: 证据 Evidence for their 存在 presence and 定量的 quantitative 判定 determination (author's 翻译 transl)]. |
| 已发布 PubMed:甲醛处理全脂大豆或大豆粉的效果，可以保护多不饱和脂肪酸免受小酸模/羊酸模/红酸模中生物氢化的影响。 Effects of treatment of whole fat soybeans or soy flour with formaldehyde to protect the polyunsaturated fatty acids from biohydrogenation in the rumen. |
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