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Merck

W337404

Sigma-Aldrich

3-(甲硫基)丁醛

≥96%, FG

别名:

3-methylsulfanylbutanal, Potato butyraldehyde

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About This Item

线性分子式:
CH3CH(SCH3)CH2CHO
CAS号:
分子量:
118.20
FEMA號碼:
3374
歐洲委員會號碼:
11687
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
12.056
NACRES:
NA.21

生物源

synthetic

品質等級

等級

FG
Halal
Kosher

agency

meets purity specifications of JECFA

法律遵循

EU Regulation 1334/2008 & 178/2002

蒸汽密度

4.1 (vs air)

蒸汽壓力

60 mmHg ( 20 °C)

描述

may contain approx. 3% Crotonaldehyde

化驗

≥96%

雜質

<4% 2-butenal

折射率

n20/D 1.476 (lit.)

bp

62-64 °C/10 mmHg (lit.)

密度

1.001 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

感官的

green; vegetable; potato; sulfurous

儲存溫度

2-8°C

SMILES 字串

CSC(C)CC=O

InChI

1S/C5H10OS/c1-5(7-2)3-4-6/h4-5H,3H2,1-2H3

InChI 密鑰

NCBDFIPMWRKPDU-UHFFFAOYSA-N

訊號詞

Danger

危險分類

Acute Tox. 3 Inhalation - Aquatic Acute 1 - Eye Dam. 1 - Flam. Liq. 3 - Muta. 2

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 3

個人防護裝備

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


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分析证书(COA)

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Yasuka Toda et al.
Scientific reports, 8(1), 11796-11796 (2018-08-09)
Taste is a vital sensation for vertebrates, enabling the detection of nutritionally important substances or potential toxins. A heteromeric complex of two class C GPCRs, T1R1 and T1R3, was identified as the umami (savory) taste receptor. Amino acids and 5'-ribonucleotides
Wei Dong et al.
Food research international (Ottawa, Ont.), 125, 108546-108546 (2019-09-27)
The roasted and mud-like aromas in Chinese strong-aroma types of base Baijiu (base SAB) and the interactions among the corresponding key compounds causing these two characteristic aromas were investigated. A total of 68 and 64 odorants were identified in the
Xinyi Zhang et al.
Journal of agricultural and food chemistry, 67(12), 3502-3510 (2019-02-28)
This work outlines a rapid novel methodology for the direct quantitation of 12 volatile aldehyde compounds related to oxidative off-flavors in wine, by measuring the combined free and hydrogen-sulfite-bound forms of each aldehyde compound, consisting of four general aldehydes, four

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