• 介绍： 溶于醇、甘油和矿物油。

• 熔点： -18℃

• 沸点： 190-192℃

• 外观： 透明液体

• 敏感性： 对空气敏感

• 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。

• 18. [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

• 17. [7] Jie-Qiong Wang et al."Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun."FOOD RESEARCH INTERNATIONAL.2024 Nov;195:114953

• 16. [7] Jie-Qiong Wang et al."Impact of heat treatment on the flavor stability of Longjing green tea beverages: Metabolomic insights and sensory correlations."FOOD RESEARCH INTERNATIONAL.2024 Oct;193:114867

• 15. [IF=6] Meiqian Wang et al."Identification and inhibition of key off-odorants in boiled greenfin horse-faced filefish (Thamnaconus septentrionalis) subjected to perilla polyphenols extract."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 May;199:116120

• 14. [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

• 13. [IF=8.1] Qiang Zhong et al."Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics."FOOD RESEARCH INTERNATIONAL".2024 Mar;:114209

• 12. [IF=6.1] Shengchao Lin et al."Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken."Food Chemistry-X".2024 Mar;21:101183

• 11. [IF=8.2] Gang You et al."Effects of hsian-tsao polysaccharide on myosin gel structure and its binding capacity to flavor compounds."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;:129492

• 10. [IF=4.3] Baosong Wang et al."Characterization of odor-active compounds in Dahongpao Wuyi Rock Tea (Camellia sinensis) by sensory-directed flavor analysis."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Oct;123:105612

• 9. [IF=8.8] Meiqin Li et al."Effects of brewing water on the volatile composition of tea infusions."FOOD CHEMISTRY.2023 Dec;429:136971

• 8. [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

• 7. [11.504] Gang You et al."Interactions of heat-induced myosin with hsian-tsao polysaccharide to affect the fishy odor adsorption capacity."FOOD HYDROCOLLOIDS.2023 Mar;136:108282

• 6. [IF=6.443] Chao Xue et al."Hydrophobic bonds-dominated key off-odors/silver carp myofibrillar protein interactions, and their binding characteristics at cold storage and oral temperatures."Food Chemistry-X.2022 Oct;15:100396

• 5. [IF=5.076] Jiahang Yu et al."A Colorimetric Ag+ Probe for Food Real-Time Visual Monitoring."Nanomaterials. 2022 Jan;12(9):1389

• 4. [IF=4.952] Liuyang Ren et al."Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination."Lwt Food Sci Technol. 2021 May;143:111182

• 3. [IF=7.514] Chao Xue et al."Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition."Food Chem. 2021 Nov;363:130304

• 2. [IF=7.514] Huimin Zhang et al."Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince."Food Chem. 2020 Jul;319:126232

• 1. Huimin Zhang, Dan Wu, Qilin Huang, Zhiyu Liu, Xiaogang Luo, Shanbai Xiong, Tao Yin, Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince, Food Chemistry, Volume 319, 2020, 126232, ISSN 0308-8146, https://doi.

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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 *