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CDS009189

Sigma-Aldrich

4-Methyl-4-mercaptopentan-2-one

AldrichCPR

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About This Item

Formule empirique (notation de Hill):
C6H12OS
Numéro CAS:
19872-52-7
Poids moléculaire :
132.22
Numéro CE :
243-386-8
Numéro MDL:
MFCD00085208
Code UNSPSC :
12352200
ID de substance PubChem :
329784607

Forme

liquid

Chaîne SMILES 

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

InChI

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

Clé InChI

QRNZMFDCKKEPSX-UHFFFAOYSA-N

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Autres remarques

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.

Pictogrammes

FlameExclamation mark
GHS02,GHS07

Mention d'avertissement

Warning

Mentions de danger

H226,H315,H319,H335

Classification des risques

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

Organes cibles

Respiratory system

Code de la classe de stockage

3 - Flammable liquids

Classe de danger pour l'eau (WGK)

WGK 3

Point d'éclair (°F)

129.2 °F

Point d'éclair (°C)

54 °C

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Lot/Batch Number

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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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