2-Pentadecanone Chemische Eigenschaften,Einsatz,Produktion Methoden
S-Sätze Betriebsanweisung:
S22:Staub nicht einatmen.
S24/25:Berührung mit den Augen und der Haut vermeiden.
Chemische Eigenschaften
White solid
Occurrence
Reported found in American cranberry, feijoa fruit, raw asparagus, ginger, wheaten bread, blue cheeses, cheddar
cheese, Swiss cheese, Gruyere de Comte cheese, heated butter, soybean, cooked traditional rice, cooked scented rice, quince,
marula, strawberry, leek, fried potato, ginger, cream, butter, cooked chicken, grilled beef and fat, lamb, krill, strawberry, boiled mutton
and fat, hop oil, coffee, peanut oil, soybean, coconut oil, buckwheat, endive and maté.
Verwenden
It is primarily used as a flavoring substances to impart a fatty, slightly spicy, and floral flavor. 2-Pentadecanone can perfectly compliment and enhance a variety of foods including butters, cheeses and meats.
Allgemeine Beschreibung
2-Pentadecanone belongs to the class of volatile ketones that is reported as a flavor/aroma component in a variety of food and beverages including rice and Kangra orthodox black tea. It is also reported as an aromatic component in
Rosa hybrida and Thai fragrant orchids.
2-Pentadecanone Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
