• 介绍： 癸酸乙酯具有椰子香型香气，主要用于配制食用香精。

• 熔点： -20°C

• 沸点： 243-245°C

• 外观： 无色油状液体

• 溶解性： 不溶于水、甘油、丙二醇，溶于乙醇、乙醚、氯仿。

• 储存条件： 2-8℃

• 注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

• 15. [8.5] Yida Wu et al."Investigation of the aroma profile and blending strategy of Lu'an Guapian teas during grain rain period by sensory evaluation combined with SBSE-GC–MS, GC–O and OAV."FOOD CHEMISTRY.2025 Jan;463:141167

• 14. [4] Min Gou et al."Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Nov;135:106694

• 13. [8.5] Xianping Fang et al."Metabolomic and transcriptomic integration reveals the mechanism of aroma formation as strawberries naturally turn colors while ripening."FOOD CHEMISTRY.2024 Dec;460:140765

• 12. [4.8] Xuandong Zheng et al."Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea."Food Bioscience.2024 Jul;:104830

• 11. [5.7] Jiahao Chen et al."Dynamic DNA methylation modification in catechins and terpenoids biosynthesis during tea plant (Camellia sinensis) leaf development."Horticultural Plant Journal.2024 Jul;:

• 10. [IF=5.6] Dai Binwei et al."Volatiles profiles and factors affecting absorption of key odorants in Osmanthus black tea."Food Quality and Safety".2024 Apr;:

• 9. [IF=4.1] Sujin Zheng et al."Determination of volatile profiles of woodland strawberry (Fragaria vesca) during fruit maturation by HS-SPME GC–MS."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Jul;:

• 8. [IF=5.561] Zihao Qiu et al."The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong."Foods.2023 Jan;12(10):2067

• 7. [7.425] Youyue He et al."Effects of leaf-spreading on the volatile aroma components of green tea under red light of different intensities."FOOD RESEARCH INTERNATIONAL.2023 Jun;168:112759

• 6. [9.231] Min Gou et al."Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis."FOOD CHEMISTRY.2022 Dec;:135368

• 5. [4.52] Min Gou et al."Key aroma-active compounds identification of Ziziphus jujuba cv. Huizao: Effect of pilot scale freeze-drying."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Mar;116:105072

• 4. [IF=5.561] Ying Luo et al."Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS."Foods.2022 Jan;11(19):2964

• 3. [IF=9.231] Jin Chen et al."Effects of ethephon and low-temperature treatments on blood oranges (Citrus sinensis L. Osbeck): Anthocyanin accumulation and volatile profile changes during storage."FOOD CHEMISTRY.2022 Nov;393:133381

• 2. [IF=7.514] Longna Li et al."Preharvest application of hydrogen nanobubble water enhances strawberry flavor and consumer preferences."Food Chem. 2022 May;377:131953

• 1. 侯丽娟, 严超, 赵欢,等. 顶空固相微萃取-气相色谱质谱联用-嗅闻技术分析红枣白兰地主体香气成分[J]. 中国食品学报, 2018, 018(008):232-238.

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本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *