丁酸茴香酯

丁酸茴香酯（CAS 6963-56-0）的独立参考数据，整理自公开化学数据库。

各数据库的登记标识

计算分子描述符

在册的理化数值

在册的记载用途

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional ClassesFlavoring Agents -> JECFA Flavorings Index

同义词与商品名

Anisyl butyrate; 6963-56-0; 4-Methoxybenzyl butyrate; Butyric acid, p-methoxybenzyl ester; Butanoic acid, (4-methoxyphenyl)methyl ester; p-Methoxybenzyl butyrate; Benzyl alcohol, p-methoxy-, butyrate; Methoxybenzyl butyrate, p-; FEMA No. 2100; Z8T0G5UDPH; Methoxybenzyl alcohol butyrate, p-; EINECS 230-163-5; NSC 53797; NSC-53797; ANISYL BUTYRATE [FHFI]; DTXSID2064523

已收录的法规名录

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Fruit No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	100% (89 / 89)

GHS 危害分类

GHS notification summary	100% (89 / 89)

This chemical does not meet GHS hazard criteria for 100% (89 of 89) of all reports.

Reported as not meeting GHS hazard criteria by 89 of 89 companies. For more detailed information, please visit ECHA C&L website.

公开数据库对它的描述

anisyl butyrate is identified by CAS 6963-56-0, molecular formula C12H16O3 and molecular weight 208.11 g/mol. UNII Z8T0G5UDPH; ChEBI 173598; InChIKey MEPOOZLETHNMSR-UHFFFAOYSA-N. Boiling Point: 270.00 °C. @ 760.00 mm Hg; Boiling Point: 270 °C; Density: 1.047-1.067.

物理形态与操作说明

数据来源：PubChem / Wikidata；与随货 COA 不一致时以 COA 为准。