4-(1-Ethoxypropyl)-2-methoxyphenol | 63347-92-2

• 分子结构分类: 有机化合物 - 苯类化合物 - 酚类
• 英文名称: 4-(1-Ethoxypropyl)-2-methoxyphenol
• 英文别名: 4-(1-ethoxypropyl)-2-methoxyphenol
• CAS: 63347-92-2
• 化学式: C₁₂H₁₈O₃
• 分子量: 210.27
• InChiKey: JZFIPXMZVUOCDW-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  1.8
• 重原子数：
  15
• 可旋转键数：
  5
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.5
• 拓扑面积：
  38.7
• 氢给体数：
  1
• 氢受体数：
  3

文献信息

• Method for evaluating sensory stimulus component
  申请人：Takasago International Corporation

  公开号：EP2642287A2

  公开（公告）日：2013-09-25

  A method for evaluating a sensory stimulus component in a test component with a taste-analyzing liquid chromatograph system. The method includes: measuring the test component with the taste-analyzing liquid chromatograph system to obtain taste evaluation data; and evaluating a persistence of a sensory stimulus intensity of the test component from a continuous intensity change of the test component using the taste evaluation data as an index.

  一种利用味觉分析液相色谱仪系统评估测试成分中感官刺激成分的方法。该方法包括：用味觉分析液相色谱仪系统测量测试成分，以获得味觉评估数据；以及以味觉评估数据为指标，从测试成分的连续强度变化中评估测试成分感官刺激强度的持续性。
• METHOD FOR EVALUATING SENSORY STIMULUS COMPONENT
  申请人：TAKASAGO INTERNATIONAL CORPORATION

  公开号：US20130247654A1

  公开（公告）日：2013-09-26

  A method for evaluating a sensory stimulus component in a test component with a taste-analyzing liquid chromatograph system. The method includes: measuring the test component with the taste-analyzing liquid chromatograph system to obtain taste evaluation data; and evaluating a persistence of a sensory stimulus intensity of the test component from a continuous intensity change of the test component using the taste evaluation data as an index.