W378704
2-Methyl-3-tetrahydrofuranthiol
mixture of cis and trans, ≥97%, FG
동의어(들):
2-methyloxolane-3-thiol
로그인조직 및 계약 가격 보기
모든 사진(1)
About This Item
실험식(Hill 표기법):
C5H10OS
CAS Number:
Molecular Weight:
118.20
FEMA Number:
3787
EC Number:
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
13.160
NACRES:
NA.21
추천 제품
생물학적 소스
synthetic
Grade
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
규정 준수
EU Regulation 1334/2008 & 178/2002
분석
≥97%
refractive index
n20/D 1.488 (lit.)
bp
160-168 °C (lit.)
density
1.04 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
감각 수용성의
meaty; sulfurous
SMILES string
CC1OCCC1S
InChI
1S/C5H10OS/c1-4-5(7)2-3-6-4/h4-5,7H,2-3H2,1H3
InChI key
DBPHPBLAKVZXOY-UHFFFAOYSA-N
관련 카테고리
일반 설명
2-Methyl-3-tetrahydrofuranthiol is a sulfur-containing flavor compound mainly used in meat flavorings.
Natural occurrence: Beef.
생화학적/생리학적 작용
Odor at 0.1% PG
Taste at 0.1-0.5 ppm
Taste at 0.1-0.5 ppm
신호어
Warning
유해 및 위험 성명서
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
표적 기관
Respiratory system
Storage Class Code
3 - Flammable liquids
WGK
WGK 3
Flash Point (°F)
123.8 °F - closed cup
Flash Point (°C)
51 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
이미 열람한 고객
Sulfur-containing furans in commercial meat flavorings.
Ruther J & Baltes W.
Journal of Agricultural and Food Chemistry, 42(10), 2254-2259 (1994)
Yuping Liu et al.
Molecules (Basel, Switzerland), 15(8), 5104-5111 (2010-08-18)
Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesized compounds are 3-(methylthio)propyl 4-ethyloctanoate, 2-methyl-3-tetrahydro-furanthiol 4-ethyloctanoate, 4-methyl-5-thiazoleethanol 4-ethyloctanoate, 2-furan-methanethiol 4-ethyloctanoate and 2-methyl-3-furanthiol 4-ethyloctanoate. These five synthetic sulfur-containing
Mosciano, G.
Perfumer & Flavorist, 26, 68-68 (2001)
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
Global Trade Item Number
| SKU | GTIN |
|---|---|
| W378704-1KG | |
| W378704-SAMPLE | |
| W378704-100G | |
| W378704-100G-K | 4061837820816 |
| W378704-1KG-K | 4061837537394 |
| W378704-25G | |
| W378704-25G-K | 4061837820823 |
| W378704-SAMPLE-K | 4061837820830 |
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