• 介绍： 有玫瑰香。能与乙醇、乙醚混溶，经过振摇2ml能溶于100ml水中低毒，半数致量（大鼠，经口）1790-2460mg/kg。有刺激性。

• 熔点： -27°C

• 沸点： 219-221°C

• 外观： 无色液体

• 溶解性： 溶于乙醇、乙醚、甘油，略溶于水，微溶于矿油

• 敏感性： 对热,光,空气敏感

• 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。

• 8. [2.6] Qixing Jiang et al."The correlation between signalling 2-phenylethanol and flavour substances of sour fish and its effect on Saccharomyces cerevisiae 31."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2024 Aug;:

• 7. [IF=5.2] Li jiang et al."Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation."Food Bioscience".2024 Jun;59:103924

• 6. [IF=8.8] Li jiang et al."Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches."FOOD CHEMISTRY".2024 Jul;445:138746

• 5. [IF=8.4] Yang Gu et al."High titer production of gastrodin enabled by systematic refactoring of yeast genome and an antisense-transcriptional regulation toolkit."METABOLIC ENGINEERING".2024 Mar;82:250

• 4. [IF=5.279] Xueli Pang et al."Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation."J Agr Food Chem. 2019;67(47):13139–13149

• 3. [IF=5.565] Tao Su et al."Frequent spicy food consumption is associated with reduced capsaicin and salty taste sensitivity but unchanged sour taste or intranasal trigeminal sensitivity."Food Qual Prefer. 2022 Mar;96:104411

• 2. 张霁红 康三江 曾朝珍 等. 不同浸提方法对苦水玫瑰浸提效果的影响[J]. 食品工业科技 2018(11).

• 1. 齐晓茹, 师旭, 王颉,等. 赤霞珠干红葡萄酒中甲醇、乙酸乙酯、高级醇含量的测定[J]. 酿酒科技, 2018(3):98-101.

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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 *