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- 文献和实验
- 技术资料
- 保存条件：
Store at -20℃，2 years.
- 保质期：
Store at -20℃，2 years.
- 英文名：
2-Octanol
- 库存：
999
- 供应商：
北京索莱宝科技有限公司
- CAS号：
123-96-6
- 规格：
5ml
网站信息仅供参考哦 以实货标签/说明书为准
| 详细描述 |
使用本产品的案例（仅供参考） GC The volatiles of samples were separated using a DB-17MS chromatographic column (60 m × 0.25 mm × 0.25 μm).Conditions for GC–MS analysis were as follows: The temperature of injector, interface and ion source was 250℃, 230℃and 230℃respectively. The flow rate of carrier gas (helium) was 1.0 mL/min and the oven temperature was held at 40℃ maintained for 3 min, then ramped at a rate of 4℃/min to 120℃, and ramped up to 240℃at a rate of 6℃/min (the final temperature maintained for 12 min). The data was collected at a scanning range of 35–500 amu (atomic mass unit). 来源文献：Xu J, Qi Y, Zhang J, Liu M, Wei X, Fan M. Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation. Food Chem. 2019 Dec 1;300:125130. doi: 10.1016/j.foodchem.2019.125130. Epub 2019 Jul 4. PMID: 31325746. |
| CAS | No.123-96-6 |
| 分子式 | C8H18O |
| 分子量 | 130.23 |
| 单位 | 瓶 |
| 储存条件 | Store at -20℃，2 years. |
| 纯度 | GC≥98% |
| 英文名称 | 2-Octanol |
| 中文名称 | 2-辛醇 |
| 别名 | 仲辛醇;2-辛醇;甲基己基甲醇;第二辛醇; |
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文献和实验【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】
标题:Identification of off-flavor compounds and deodorizing of cattle by-products
成员:Jin Luo, Qunli Yu, Guangxin Han, Xinjun Zhang, Hongmei Shi, Hui Cao
论文因子:3.654 发表期刊:JOURNAL OF FOOD BIOCHEMISTRY pmid:36169339
【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】
标题:The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics
成员:Gege Liu, Qinqin Chen, Min Gou, Jinfeng Bi
论文因子:8.8 发表期刊:FOOD CHEMISTRY pmid:38653052
【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】
标题:Formation of key aroma-active and off-flavor components in concentrated peach puree
成员:Gege Liu, Qinqin Chen, Min Gou, Jinfeng Bi
论文因子:8.8 发表期刊:FOOD CHEMISTRY pmid:38043287
【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】
标题:Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation
成员:Xu J; Qi Y; Zhang J; Liu M; Wei X; Fan M.
论文因子:8.8 发表期刊:Food Chem pmid:31325746
【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】
标题:Effects of dandelion addition on antioxidant property; sensory characteristics and inhibitory activity against xanthine oxidase of beer
成员:Yao J; Ma Z; Wang Y; Wang Y; Sun L; Liu X.
论文因子:6.3 发表期刊:Curr Res Food Sci pmid:35677651
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