推荐产品
生物源
synthetic
等級
FG
Kosher
法律遵循
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515
蒸汽密度
3.8 (vs air)
蒸汽壓力
1.4 mmHg ( 20 °C)
化驗
≥98%
折射率
n20/D 1.588 (lit.)
bp
169 °C (lit.)
mp
−15 °C (lit.)
密度
1.073 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
meaty; sulfurous
SMILES 字串
Sc1ccccc1
InChI
1S/C6H6S/c7-6-4-2-1-3-5-6/h1-5,7H
InChI 密鑰
RMVRSNDYEFQCLF-UHFFFAOYSA-N
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一般說明
苯硫醇是一种挥发性硫化合物，据报道，有助于形成肉的风味。
訊號詞
Danger
危險分類
Acute Tox. 1 Inhalation - Acute Tox. 2 Dermal - Acute Tox. 2 Oral - Aquatic Acute 1 - Aquatic Chronic 1 - Eye Dam. 1 - Flam. Liq. 3 - Repr. 2 - Skin Irrit. 2
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
122.0 °F - closed cup
閃點（°C）
50 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
Volatile sulfur compounds contributing to meat flavour. Part. I. Components identified in boiled meat.
Garbusov V, et al.
Molecular Nutrition And Food Research, 20(3), 235-241 (1976)
Volatile alkylphenols and thiophenol in species?related characterizing flavors of red meats
a J & Lindsay RC
Journal of Food Science, 56(5), 1197-1202 (1991)
Yi-Ge Zhou et al.
Chemical communications (Cambridge, England), 48(19), 2510-2512 (2012-01-27)
The use of particle-impact coulometry in identifying and quantifying nanoparticles tagged (or labelled) with electroactive molecules is demonstrated via the detection of 1,4-nitrothiophenol-tagged silver nanoparticles in aqueous dispersion at potentials more negative than -0.17 V (vs. Ag/AgCl, the reduction potential
Mohammad Reza Nabid et al.
Journal of hazardous materials, 203-204, 93-100 (2011-12-31)
A new method which utilizes a multiwalled carbon nanotubes/poly(2-amino thiophenol) nanocomposites as an effective sorbents in solid-phase extraction has been developed for separation and preconcentration of Cd(II) and Pb(II) trace levels in environmental samples. The method is based on the
Yuka Ogata et al.
Environmental science & technology, 47(2), 1017-1023 (2012-12-12)
Recently, we showed that Sphingobium fuliginis OMI utilizes 4-tert-butylphenol as a sole carbon and energy source via phenolic ring hydroxylation followed by a meta-cleavage pathway, and that this strain can degrade various alkylphenols. Here, we showed that strain OMI effectively
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