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CDS009189

Sigma-Aldrich

4-Methyl-4-mercaptopentan-2-one

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About This Item

Fórmula empírica (Notação de Hill):
C6H12OS
Número CAS:
19872-52-7
Peso molecular:
132.22
Número CE:
243-386-8
Número MDL:
MFCD00085208
Código UNSPSC:
12352200
ID de substância PubChem:
329784607

forma

liquid

cadeia de caracteres SMILES

CC(=O)CC(C)(C)S

InChI

1S/C6H12OS/c1-5(7)4-6(2,3)8/h8H,4H2,1-3H3

chave InChI

QRNZMFDCKKEPSX-UHFFFAOYSA-N

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Outras notas

Please note that Sigma-Aldrich provides this product to early discovery researchers as part of a collection of unique chemicals. Sigma-Aldrich does not collect analytical data for this product. Buyer assumes responsibility to confirm product identity and/or purity. All sales are final.

NOTWITHSTANDING ANY CONTRARY PROVISION CONTAINED IN SIGMA-ALDRICH′S STANDARD TERMS AND CONDITIONS OF SALE OR AN AGREEMENT BETWEEN SIGMA-ALDRICH AND BUYER, SIGMA-ALDRICH SELLS THIS PRODUCT "AS-IS" AND MAKES NO REPRESENTATION OR WARRANTY WHATSOEVER WITH RESPECT TO THIS PRODUCT, INCLUDING ANY (A) WARRANTY OF MERCHANTABILITY; (B) WARRANTY OF FITNESS FOR A PARTICULAR PURPOSE; OR (C) WARRANTY AGAINST INFRINGEMENT OF INTELLECTUAL PROPERTY RIGHTS OF A THIRD PARTY; WHETHER ARISING BY LAW, COURSE OF DEALING, COURSE OF PERFORMANCE, USAGE OF TRADE OR OTHERWISE.

Pictogramas

FlameExclamation mark
GHS02,GHS07

Palavra indicadora

Warning

Frases de perigo

H226,H315,H319,H335

Classificações de perigo

Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

Órgãos-alvo

Respiratory system

Código de classe de armazenamento

3 - Flammable liquids

Classe de risco de água (WGK)

WGK 3

Ponto de fulgor (°F)

129.2 °F

Ponto de fulgor (°C)

54 °C

Certificados de análise (COA)

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Alvaro Lezaeta et al.
Food research international (Ottawa, Ont.), 108, 595-603 (2018-05-08)
We developed a sensory-based methodology to aromatically enrich wines using different aromatic fractions recovered during fermentations of Sauvignon Blanc must. By means of threshold determination and generic descriptive analysis using a trained sensory panel, the aromatic fractions were characterized, selected
Nikolaos Kontoudakis et al.
Food research international (Ottawa, Ont.), 98, 95-102 (2017-06-15)
A variety of techniques have been developed with the ability to measure different forms of metals in wine with the ultimate aim of providing a more accurate indicator of metal induced spoilage of wine. This study was conducted in order
Sílvia Petronilho et al.
Molecules (Basel, Switzerland), 25(2) (2020-01-16)
Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain

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