2-acetyl-1-pyrroline
ethanone, 1-(3,4-二氢-2h-吡咯-5-基)- 4-dihydro-2H-pyrrol-5-yl)-

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    99583-29-6乙酮 99583-29-6 Ethanone,1-(3,4-二氢-2h-吡咯-2-基)- 4-dihydro-2H-pyrrol-2-yl)-
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    01-10350 2-乙酰基-1-吡咯啉 01-10350 2-ACETYL-1-PYRROLINE
Name:1-(3,4-二氢-2h-吡咯-5-基)乙酮 4-dihydro-2H-pyrrol-5-yl)ethanone
CAS号 CAS Number: 85213-22-5Picture of molecule3D/INCHI
nikkaji网站 Nikkaji Web:J487.706C
XlogP3-AA: -0.40(估 est)
分子量 Molecular Weight:111.14393000
式 Formula:c6 h9 n o C6 H9 N O
核磁共振预测器 NMR Predictor:预测(适用于Chrome或Firefox) Predict (works with chrome or firefox)
Name:1-(3,4-二氢-2h-吡咯-2-基)乙酮 4-dihydro-2H-pyrrol-2-yl)ethanone
CAS号 CAS Number: 99583-29-6Picture of molecule3D/INCHI
FDA UNII:IGC0W6LY94
代号 CoE Number:1408
XlogP3-AA: -0.30(估 est)
分子量 Molecular Weight:111.14393000
式 Formula:c6 h9 n o C6 H9 N O
核磁共振预测器 NMR Predictor:预测(适用于Chrome或Firefox) Predict (works with chrome or firefox)
类别 Category:flavoring agents
 
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
谷歌学术 Google Scholar:搜索 Search
谷歌书 Google Books:搜索 Search
谷歌学术 Google Scholar: with word "volatile"搜索 Search
谷歌学术 Google Scholar: with word "flavor"搜索 Search
谷歌学术 Google Scholar: with word "odor"搜索 Search
调香师和调味师 Perfumer and Flavorist:搜索 Search
谷歌专利 Google Patents:搜索 Search
美国专利 US Patents:搜索 Search
欧盟专利 EU Patents:搜索 Search
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jecfa食品调味料 JECFA Food Flavoring: 2-acetyl-1-pyrroline

1604 2-acetyl-1-pyrroline
Flavis号码 FLAVIS Number: (old Old)

14.080 (old Old)
dg sante食品调味料 DG SANTE Food Flavourings:14.080 2-乙酰基-1-吡咯啉 14.080 2-acetyl-1-pyrroline
fema号 FEMA Number:4249
4249 2-acetyl-1-pyrroline
自由贸易区 FDA:不再提供这七种合成调味剂的使用 No longer provide for the use of these seven synthetic flavoring substances
fda mainterm(satf) FDA Mainterm (SATF):99583-29-6 ; 2-ACETYL-1-PYRROLINE
 
物理性质 Physical Properties:
出现 Appearance: 无色至黄固体(估 est)
化验 Assay: 95.00至100.00 95.00 to 100.00
食品化学品法典列表 Food Chemicals Codex Listed: No
熔点 Melting Point: 19.00 °C. @ 760.00 mm 汞 Hg
沸点 Boiling Point: 182.00 to 183.00 °C. @ 760.00 mm 汞 Hg
蒸汽压力 Vapor Pressure:0.793000 毫米汞柱 mm汞 Hg @ 25.00 °C. (估 est)
闪点 Flash Point: 151.00 °F. tcc TCC ( 66.11 °C. )
logp(o / w) logP (o/w): -0.019(估 est)
溶于 Soluble in:
 alcohol
 水 water
 水 water, 25°C(4103 mg / l)(估 est)
类似物品 Similar Items:note
乙酰基吡咯啉 acetyl pyrroline
 
感官特性 Organoleptic Properties:
气味类型 Odor Type: popcorn
气味强度 Odor Strength:介质 medium ,
建议在1.00%或更少的溶液中闻到 recommend smelling in a 1.00 % solution or less
popcorn toasted grain malty
气味描述 Odor Description:at 1.00 % in propylene glycol. 爆米花烤谷物麦芽 popcorn toasted grain malty
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:
没找到 None found
 
供应商 Suppliers:
BOC Sciences
仅供实验/研究使用。 For experimental / research use only.
乙酮 Ethanone,1-(3,4-二氢-2h-吡咯-2-基)- 4-dihydro-2H-pyrrol-2-yl)-
化学步 CHEMSTEP
乙酮 Ethanone, 1-(3,4-二氢-2h-吡咯-2-基)-(9ci) 4-dihydro-2H-pyrrol-2-yl)- (9CI)
Parchem Parchem
2-acetyl-1-pyrroline
Penta International
2-ACETYL-1-PYRROLINE
 
安全信息 Safety Information:
 
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:
未定 Not determined
皮肤毒性 Dermal Toxicity:
未定 Not determined
吸入毒性 Inhalation Toxicity:
未定 Not determined
 
使用安全信息 Safety in Use Information:
类别 Category:
flavoring agents
推荐的2-乙酰基-1-吡咯啉的使用水平不超过 Recommendation for 2-acetyl-1-pyrroline usage levels up to:
 不用于香水。 not for fragrance use.
 
最大化源自调查的每日摄入量(msdi-eu) Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012(微克/ 均/天) 0.012 (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): 0.10(微克/ 均/天) 0.10 (μg/capita/day)
修改后的理论增加的最大每日摄入量(mtamdi) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 340(微克/ /天) 340 (μg/person/day)
关注点 Threshold of Concern:540(微克/ /天) 540 (μg/person/day)
结构类 Structure Class: II
采用 Use 等级 levels for FEMA GRAS flavoring 物质 substances on 哪一个 which the FEMA 专家 Expert 面板 Panel 基于 based its 判断 judgments that the 物质 substances are 通常 generally 公认的 recognized as safe (GRAS).
The 专家 Expert 面板 Panel 也 also 发表 publishes 分离 separate 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: 22.更新出版物号 22. Update in publication number(s): 29
点击这里查看出版物22 Click here to view publication 22
 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: 0.010000.10000
饮料(不含醇) beverages(nonalcoholic): 0.001000.01000
醇饮料 beverages(alcoholic): 0.001000.01000
早餐麦片 breakfast cereal: 0.010000.10000
起司 cheese: 0.002000.02000
口香糖 chewing gum: --
调味品/调味品 condiments / relishes: 0.010000.20000
糖果烧烤 confectionery froastings: 0.010000.10000
蛋制品 egg products: 0.005000.05000
脂肪/油 fats / oils: 0.002000.10000
鱼产品 fish products: 0.005000.10000
冷冻乳制品 frozen dairy: 0.001000.01000
水果冰 fruit ices: --
明胶/布丁 gelatins / puddings: 0.001000.01000
砂糖 granulated sugar: --
肉汁 gravies: 0.005000.10000
硬糖 hard candy: 0.004000.04000
仿乳制品 imitation dairy: 0.001000.01000
速溶咖啡/茶 instant coffee / tea: 0.010000.10000
果酱/果冻 jams / jellies: --
肉制品 meat products: 0.005000.10000
奶制品 milk products: 0.001000.01000
坚果产品 nut products: 0.002000.02000
其他谷物 other grains: 0.001000.01000
家禽 poultry: 0.010000.10000
加工水果 processed fruits: --
加工蔬菜 processed vegetables: --
重构蔬菜 reconstituted vegetables: --
调味料 seasonings / flavors: 0.005000.10000
休闲食品 snack foods: 0.005000.10000
软糖 soft candy: 0.002000.02000
汤类 soups: 0.001000.01000
糖替代品 sugar substitutes: --
甜酱 sweet sauces: --
 
根据委员会法规ec EC号的食品类别。 1565/2000(ec , 2000)在fge.06(efsa 2000) in FGE.06 (EFSA, 2002a). 根据 According to the Industry the "正常 normal" use is 定义的 defined as the 平均 average of 已报告 reported 用法 用法 usages and "最大 maximum use" is 定义的 defined as the 95th 百分位 percentile of 已报告 reported 用法 用法 usages (efsa EFSA, 2002i)。 2002i).
注意 Note: 毫克/千克= 0.001 / 1000 = 0.000001 = 1/1000000 = 百万分之几 ppm
 平均 average 用法 usage mg/kg kg最大 maximum 用法 usage mg/kg kg
乳制品 Dairy products, 不包括02.0(01.0)类产品 excluding products of category 02.0 (01.0): 0.400002.00000
脂肪和油脂 Fats and oils, 和脂肪乳液(油包水型)(02.0) and fat emulsions (type water-in-oil) (02.0): 0.100000.50000
食用冰 Edible ices, 包括果子露和果汁冰糕(03.0) including sherbet and sorbet (03.0): 0.400002.00000
加工水果(04.1) Processed fruit (04.1): 0.400002.00000
加工蔬菜(包括蘑菇和真菌) Processed vegetables (incl. mushrooms & fungi, 根与根块茎 roots & tubers, 豆类和豆类) pulses and legumes), 和坚果种子(04.2) and nuts & seeds (04.2): --
糖果(05.0) Confectionery (05.0): 1.000005.00000
谷物和谷物产品 Cereals and cereal products, 含税面粉根和淀粉块茎 incl. flours & starches from roots & tubers, 脉冲和豆类 pulses & legumes, 不包括面包店(06.0) excluding bakery (06.0): 0.200001.00000
烘焙用具(07.0) Bakery wares (07.0): 2.0000010.00000
肉和肉制品 Meat and meat products, 包括家禽和野味(08.0) including poultry and game (08.0): 0.200001.00000
鱼和鱼制品 Fish and fish products, 包括软体动物 including molluscs, 甲壳类和棘皮类动物(麦克 MCE)(09.0) : 0.200001.00000
鸡蛋和蛋制品(10.0) Eggs and egg products (10.0): --
甜味剂 Sweeteners, 包括蜂蜜(11.0) including honey (11.0): --
盐 Salts, 香料 spices, 汤类 soups, 酱料 sauces, 色拉 salads, 蛋白产品 protein products, 等(12.0) etc. (12.0): 0.100000.50000
用于特定营养用途的食品(13.0) Foodstuffs intended for particular nutritional uses (13.0): 0.200001.00000
不含醇 Non-酒鬼 alcoholic ("柔软的 soft") 饮料 beverages, 不包括乳制品(14.1) excl. dairy products (14.1): --
含醇的饮料 Alcoholic beverages, 含税无醇和低醇的对口(14.2) incl. alcohol-free and low-alcoholic counterparts (14.2): 1.000005.00000
即食美味(15.0) Ready-to-eat savouries (15.0): 1.000005.00000
复合食品(例如砂锅菜) Composite foods (e.g. casseroles, 肉馅饼 meat pies, 百果馅)-无法放在01.0-15.0(16.0)类别中的食物 mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.200001.00000
 
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 :

调味组评估86 Flavouring Group Evaluation 86, (fge.86)[1]-考虑由jecfa评估的脂肪族和芳香族胺和酰胺(第六十五次会议)-食品添加剂小组的科学意见-调味剂 (FGE.86)[1] - Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting) - Scientific Opinion of the Panel on Food Additives - Flavourings, 处理中 Processing 艾滋病 Aids and 材料 Materials in 联系 Contact with Food
视图 View page or 视图 View pdf

调味品组评价的科学见解86 Scientific Opinion on Flavouring Group Evaluation 86, 修订版1(fge.86rev1) Revision 1 (FGE.86Rev1): 考虑 Consideration of 脂族和芳族胺和酰胺 aliphatic and aromatic amines and amides 已评估 evaluated by by Jec ECFA (65th 会议 meeting)
视图 View page or 视图 View pdf

调味品组评价的科学见解86 Scientific Opinion on Flavouring Group Evaluation 86, 修订2(fge.86rev2) Revision 2 (FGE.86Rev2): 考虑 Consideration of 脂族的 aliphatic and 芳基arylalkyl 胺类 amines and 酰胺类 amides 已评估 evaluated by by Jec ECFA (65th 会议 meeting)
视图 View page or 视图 View pdf

Epi系统 EPI System: 视图 View
癌症引文 Cancer Citations:搜索 Search
毒理学引文 Toxicology Citations:搜索 Search
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 :522834
国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:Data
1-(3,4-二氢-2h-吡咯-5-基)乙酮 4-dihydro-2H-pyrrol-5-yl)ethanone
1-(3,4-二氢-2h-吡咯-2-基)乙酮 4-dihydro-2H-pyrrol-2-yl)ethanone
chemidplus Chemidplus:0099583296
 
参考资料 References:
 1-(3,4-二氢-2h-吡咯-5-基)乙酮 4-dihydro-2H-pyrrol-5-yl)ethanone
NIST化学网络书籍 NIST Chemistry WebBook: 搜索INCHI
pubchem(cid) Pubchem (cid):522834
pubchem(sid) Pubchem (sid):135324461
信息基 Pherobase:视图 View
 1-(3,4-二氢-2h-吡咯-2-基)乙酮 4-dihydro-2H-pyrrol-2-yl)ethanone
NIST化学网络书籍 NIST Chemistry WebBook: 搜索INCHI
pubchem(cid) Pubchem (cid):15801179
pubchem(cas) Pubchem (cas):99583-29-6
信息基 Pherobase:视图 View
 
其他资料 Other Information:
(iupac) (IUPAC):元素的原子量2009 Atomic Weights of the Elements 2009
(iupac) (IUPAC):元素的原子量2009(pdf) Atomic Weights of the Elements 2009 (pdf)
影片 Videos:元素周期表 The Periodic Table of Videos
RBC :本网站使用的原子量 Atomic Weights use for this web site
(iupac) (IUPAC):元素周期表 Periodic Table of the Elements
食品中添加的fda物质(以前为af) FDA Substances Added to Food (formerly EAFUS):视图 View
CHEBI:视图 View
hmdb(人类代谢组数据库) HMDB (The Human Metabolome Database):HMDB003130
ymdb(酵母代谢组数据库) YMDB (Yeast Metabolome Database):YMDB01451
vcf在线 VCF-Online:食品中的挥发性有机化合物 VCF Volatile Compounds in Food
化学蜘蛛 ChemSpider:视图 View
维基百科 Wikipedia:视图 View
rsc学习化学 RSC Learn Chemistry:视图 View
 
潜在搅拌机 Potential Blenders and core 组件 components note
气味 For Odor
柑橘类 citrus
甜 sweet
橙子 o范围 range 皮 peeloil c.p. 寺庙 temple florida
FL/FR
咖啡 coffee
1-
hydroxy-2-butanone
FL/FR
玉米片 corn chip
popcorn pyrimidine
FL/FR
坚果 nutty
3-
acetyl pyridine
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-二甲基 -dimethyl pyrazine
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
坚果 nutty quinoxaline
FL/FR
sesame absolute
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
2-
acetyl-3,6-二甲基 -dimethyl pyrazine
FL/FR
用于调味 For Flavor
找不到适合这些的口味组 No flavor group found for these
2-
acetyl-3,6-二甲基 -dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl pyrazine
FL
2-
acetyl-6-methyl pyrazine
FL
ethyl dimethyl pyrazine
FL
2-
propionyl pyrrole
FL
面包 bready
面包 bready
2-
propionyl thiazole
FL
棕色 brown
1-
hydroxy-2-butanone
FL/FR
柑橘类 citrus
甜 sweet
橙子 o范围 range 皮 peeloil c.p. 寺庙 temple florida
FL/FR
corn
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
popcorn pyrimidine
FL/FR
多肉的 meaty
2-
pyridinyl methane thiol
FL
坚果 nutty
3-
acetyl pyridine
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-二甲基 -dimethyl pyrazine
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
坚果 nutty quinoxaline
FL/FR
sesame absolute
FL/FR
烤 roasted
2-
acetyl pyrazine
FL/FR
辣的 spicy
白 white
胡椒 pepper oleoresin
FL
 
潜在用途 Potential Uses:
FL谷类 cereal
FL起司 cheese
FL乳业 dairy
FL鱼 fish
FR果 fruit
FRpopcorn
 
存在(自然 Occurrence (nature, food, 其他) other):note
 面包小麦面包 bread wheat bread
搜索 Search pmc PMC Picture
 ham
pbmd PbMd 搜索 Search pmc PMC Picture
 榛子 FILBERTONE
搜索 Search Trop Picture
 煮熟的黑米饭 rice black rice cooked
pbmd PbMd 搜索 Search pmc PMC Picture
 米饭 rice cooked rice
pbmd PbMd 搜索 Search pmc PMC Picture
 
同义词 Synonyms:
1-(3,4-dihydro-2H-pyrrol-5-yl)ethanone
1-(4,5-dihydro-3H-pyrrol-2-yl)ethanone
 ethanone, 1-(3,4-二氢-2h-吡咯-5-基)- 4-dihydro-2H-pyrrol-5-yl)-
 ketone, 甲基1-吡咯啉-2-基 methyl 1-pyrrolin-2-yl
 

文章 Articles:

信息 Info:榛子 FILBERTONE
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.
信息 Info:脂族和芳族胺和酰胺 aliphatic and aromatic amines and amides
已发布 PubMed:烤带壳花生中的主要香气成分。 Key aroma compounds in roasted in-shell peanuts.
已发布 PubMed:研究以阐明挤压蒸煮时选定的烤味增香剂的形成途径。 Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking.
已发布 PubMed:分子感官科学表征油炸白蘑菇(双孢蘑菇)中的主要气味 Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: 与生蘑菇组织比较。 comparison with the raw mushroom tissue.
已发布 PubMed:谷物咖啡冲泡剂及其烘焙成分的香气活性化合物的鉴定。 Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
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:根据通过控制以1-氯丁烷为溶剂的介质的非特异性作用所获得的证据,质疑吲哚发色团的光物理模型。 Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry.
已发布 PubMed:烘烤引起的意大利榛子的主要香气变化(coryllus avellana l。var。tonda romana)。 Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
已发布 PubMed:通过分子感觉科学方法对匈牙利式萨拉米香肠的主要香气化合物进行解码。 Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
已发布 PubMed:有机种植中主要香气化合物的Comparison of the key aroma compounds in organically grown, 西非生花生(花生)和地面 raw West-African peanuts (Arachis hypogaea) and in ground, 由此产生的全烤餐。 pan-roasted meal produced thereof.
已发布 PubMed:比较六种明显不同的大米风味类型的气味活性化合物。 Comparison of odor-active compounds from six distinctly different rice flavor types.
已发布 PubMed:美国乡村火腿的香气成分。 Aroma components of American country ham.
已发布 PubMed:黑米中挥发性香气化合物的特征。 Characterization of volatile aroma compounds in cooked black rice.
已发布 PubMed:冷藏和包装材料对甜奶油黄油的主要香气成分的影响。 Effect of cold storage and packaging material on the major aroma components of sweet cream butter.
已发布 PubMed:无菌包装豆浆中热诱导的香气的仪器和感官表征。 Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
已发布 PubMed:干燥乳清蛋白浓缩物的特征和分离风味。 Characterization of dried whey protein concentrate and isolate flavor.
已发布 PubMed:鉴定在挤压马铃薯零食的制备过程中形成的强味剂。 Identification of potent odorants formed during the preparation of extruded potato snacks.
已发布 PubMed:风味稀释技术鉴定不同绿茶品种中的强味剂 Identification of potent odorants in different green tea varieties using flavor dilution technique.
已发布 PubMed:香精提取物稀释度分析的糙米品种中主要香气成分的Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses.
已发布 PubMed:脱脂奶粉的芳香活性成分。 Aroma-active components of nonfat dry milk.
已发布 PubMed:饲料中蛋氨酸含量的增加会影响水煮鲤鱼片(鲤鱼)的气味变化。 Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed.
已发布 PubMed:年糕的挥发性风味成分。 Volatile flavor components of rice cakes.
 
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