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Merck

W317713

Sigma-Aldrich

对薄荷-8-硫醇-3-酮

greener alternative

mixture of cis and trans, natural, ≥95%, FG

别名:

8-巯基薄荷酮, 2-(1-巯基-1-甲基乙基)-5-甲基环己酮

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About This Item

经验公式(希尔记法):
C10H18OS
CAS号:
分子量:
186.31
FEMA號碼:
3177
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
12.038
NACRES:
NA.21

等級

FG
Fragrance grade
Halal
Kosher
natural

品質等級

agency

follows IFRA guidelines

法律遵循

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

化驗

≥95%

光學活性

[α]20/D −21°, neat

成份

may contain trace Pulegone

環保替代產品特色

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

折射率

n20/D 1.495 (lit.)

bp

56 °C/0.1 mmHg (lit.)

密度

1 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

香料過敏原

no known allergens

環保替代類別

感官的

berry; tropical; minty; fruity; sulfurous

SMILES 字串

CC1CCC(C(=O)C1)C(C)(C)S

InChI

1S/C10H18OS/c1-7-4-5-8(9(11)6-7)10(2,3)12/h7-8,12H,4-6H2,1-3H3

InChI 密鑰

RVOKNSFEAOYULQ-UHFFFAOYSA-N

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一般說明

p-Mentha-8-thiol-3-one is a volatile sulfur-containing flavor compound reported in buchu leaf oil. It is generally used for its potent blackcurrant flavor.

應用


  • RIFM fragrance ingredient safety assessment, p-mentha-8-thiol-3-one, CAS Registry Number 38462-22-5.: This review provides a comprehensive safety assessment of p-Mentha-8-thiol-3-one, focusing on its applications in fragrance formulations. The study evaluates the compound′s toxicological profile and discusses its safe usage levels in consumer products. The research highlights the compound′s potential as a fragrance ingredient due to its unique olfactory properties. (Api et al., 2021).

象形圖

Exclamation mark

訊號詞

Warning

危險聲明

危險分類

Skin Sens. 1

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 3

閃點(°F)

226.4 °F - closed cup

閃點(°C)

108 °C - closed cup


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分析证书(COA)

Lot/Batch Number

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访问文档库

Thiol?ene (Click) Reaction as Efficient Tools for Terpene Modification.
Firdaus M.
Asian Journal of Organic Chemistry, 6(12), 1702?1714-1702?1714 (2017)
Study on development of a fresh peach flavor.
Zhu GY, et al.
Advanced Materials Research, 781, 1570-1573 (2013)

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