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Safety Information

209716

Sigma-Aldrich

Ethyl (methylthio)acetate

98%

Synonym(s):

(Methylthio)acetic acid ethyl ester, Ethyl α-(methylthio)acetate

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About This Item

Linear Formula:
CH3SCH2CO2C2H5
CAS Number:
Molecular Weight:
134.20
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22

Quality Level

Assay

98%

form

liquid

refractive index

n20/D 1.459 (lit.)

bp

70-72 °C/25 mmHg (lit.)

density

1.043 g/mL at 25 °C (lit.)

SMILES string

CCOC(=O)CSC

InChI

1S/C5H10O2S/c1-3-7-5(6)4-8-2/h3-4H2,1-2H3

InChI key

MDIAKIHKBBNYHF-UHFFFAOYSA-N

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General description

Ethyl (methylthio)acetate is an important sulphur-containing aroma compound isolated from melon Cucumis melo L.

Application

Ethyl (methylthio)acetate was used as internal standard during the analytical determination of volatile sulfur compounds in port wines.

Pictograms

FlameExclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

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

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

138.2 °F - closed cup

Flash Point(C)

59 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

FSL

Group 4: Flammable liquids
Type 2 petroleums
Hazardous rank III
Water insoluble liquid

JAN Code

209716-BULK:
209716-VAR:
209716-25G:
209716-100G:
209716-5G:


Certificates of Analysis (COA)

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Sulfur volatiles in Cucumis melo cv. Makdimon (Muskmelon) aroma.
Wyllie SG, et al.
Sulfur Compounds in Foods, 36-48 (1994)
António César Silva Ferreira et al.
Journal of agricultural and food chemistry, 51(3), 727-732 (2003-01-23)
Volatile sulfur compounds of 15 young port wines and 12 old port wines were determined. As there is a great difference in the pool of sulfur compounds between the two groups of wines, an experimental protocol was performed to determine

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