正丁基肉桂酸酯, 98%

正丁基肉桂酸酯, 98%（CAS 538-65-8）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

Flavoring Agents -> JECFA Flavorings IndexFlavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes

同义词与商品名

BUTYL CINNAMATE; n-Butyl cinnamate; Eliminoxy; butyl (E)-3-phenylprop-2-enoate; Cinnamic acid, butyl ester; n-Butyl phenylacrylate; Cinnamic acid n-butyl ester; Butyl 3-phenyl-2-propenoate; Butyl phenylacrylate; Cinnamic acid butyl ester; Cinnamate de n-butyle; Butyl 3-phenylpropenoate; Butyl-beta-phenylacrylate; FEMA No. 2192; NSC 71966; 2-Propenoic acid, 3-phenyl-, butyl ester

已收录的法规名录

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Balsamic No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	87.9% (233 / 265)

GHS 危害分类

GHS notification summary	87.9% (233 / 265)
Reported hazard statements	H315 (12.1%), H319 (12.1%)

This chemical does not meet GHS hazard criteria for 87.9% (233 of 265) of all reports.

H315 (12.1%): Causes skin irritation [Warning Skin corrosion/irritation]

公开数据库对它的描述

N-BUTYL CINNAMATE is identified by CAS 538-65-8, molecular formula C13H16O2 and molecular weight 204.12 g/mol. UNII 05Q793M6Z5; ChEBI 192913; InChIKey OHHIVLJVBNCSHV-MDZDMXLPSA-N. Boiling Point: 287 °C; Density: 1.008-1.014; Refractive Index: 1.539-1.545.

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。