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W328200

Sigma-Aldrich

Ethyl thioacetate

≥98%

Synonym(e):

S-Ethyl acetothioate, S-Ethyl ethanethioate, S-Ethyl thioacetate

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About This Item

Lineare Formel:
CH3COSC2H5
CAS-Nummer:
625-60-5
Molekulargewicht:
104.17
FEMA-Nummer:
3282
EG-Nummer:
210-904-9
CoE-Nummer:
11665
MDL-Nummer:
MFCD00015178
UNSPSC-Code:
12164502
PubChem Substanz-ID:
24901606
Flavis-Nummer:
12.018
NACRES:
NA.21

Biologische Quelle

synthetic

Agentur

meets purity specifications of JECFA

Assay

≥98%

Brechungsindex

n20/D 1.458 (lit.)

bp

116 °C (lit.)

Dichte

0.979 g/mL at 25 °C (lit.)

Anwendung(en)

flavors and fragrances

Dokumentation

see Safety & Documentation for available documents

Nahrungsmittelallergen

no known allergens

Organoleptisch

garlic; onion; fruity; sulfurous

SMILES String

CCSC(C)=O

InChI

1S/C4H8OS/c1-3-6-4(2)5/h3H2,1-2H3

InChIKey

APTGPWJUOYMUCE-UHFFFAOYSA-N

Verwandte Kategorien

Allgemeine Beschreibung

Ethyl thioacetate is a volatile sulfur compound that is reported to occur in durian fruit and wine.

Haftungsausschluss

For R&D or non-EU Food use. Not for retail sale.

Signalwort

Danger

Gefahreneinstufungen

Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3

Zielorgane

Respiratory system

Lagerklassenschlüssel

3 - Flammable liquids

WGK

WGK 3

Flammpunkt (°F)

64.4 °F - closed cup

Flammpunkt (°C)

18 °C - closed cup

Persönliche Schutzausrüstung

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Analysenzertifikate (COA)

Suchen Sie nach Analysenzertifikate (COA), indem Sie die Lot-/Chargennummer des Produkts eingeben. Lot- und Chargennummern sind auf dem Produktetikett hinter den Wörtern ‘Lot’ oder ‘Batch’ (Lot oder Charge) zu finden.

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Die Dokumentenbibliothek aufrufen

Sulfur-containing volatiles of durian fruits (Durio zibethinus Murr.).
Weenen H, et al.
Journal of Agricultural and Food Chemistry, 44(10), 3291-3293 (1996)
Analysis of low-volatility organic sulphur compounds in wines by solid-phase microextraction and gas chromatography.
Mestres M, et al.
Journal of Chromatography A, 881(1), 583-590 (2000)
Marlize Z Bekker et al.
Food chemistry, 207, 148-156 (2016-04-16)
The effects of pH and Cu(2+) treatment on the formation of volatile sulfur compounds (VSCs) were investigated in Chardonnay and Shiraz wine samples. Four VSCs were significantly affected by pH, with lower wine pH associated with decreased hydrogen sulfide (H2S)
Antonio G Cordente et al.
Applied and environmental microbiology, 85(6) (2019-01-20)
During alcoholic fermentation of grape sugars, wine yeasts produce a range of secondary metabolites that play an important role in the aroma profile of wines. In this study, we have explored the ability of a large number of wine yeast
Peter M Davis et al.
Molecules (Basel, Switzerland), 24(18) (2019-09-25)
The analysis of volatile sulfur compounds using headspace solid-phase microextraction (HS-SPME) is heavily influenced by matrix effects. The effects of a wine matrix, both non-volatile and volatile components (other than ethanol) were studied on the analysis of several common sulfur
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