According to aldehyde and ketone determination method (OT-7) method one (hydroxylamine method) determination. The amount of sample taken is 500 mg. The equivalent factor (e) in the calculation is 21.52, which should be determined with a non-polar column in GT-10-4.
1.It is used in the preparation of cream flavor and is the main raw material for the production of pyrazine flavors; GB 2760-96 stipulates that it is temporarily allowed to use edible flavors. Mainly used to prepare flavors such as cream, cheese fermented flavor and coffee.
2.It is a flavoring agent for butter, margarine, dry cool and candy; also used as gelatin hardener and photographic binder.
3.It is mainly used in the preparation of food flavors. It is the main flavor of cream flavors. It can also be used in milk, cheese and other flavors. Such as berries, caramel, chocolate, coffee, cherries, vanilla beans, honey, cocoa, fruity, wine, smoke, rum, nuts, almonds, ginger, etc. It can also be used in a trace amount of fresh fruit fragrance for cosmetics or new flavors. Used as a solvent and intermediate in organic synthesis.