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W328200

Sigma-Aldrich

Ethyl thioacetate

≥98%

Synonym(s):

S-Ethyl acetothioate, S-Ethyl ethanethioate, S-Ethyl thioacetate

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About This Item

Linear Formula:
CH3COSC2H5
CAS Number:
625-60-5
Molecular Weight:
104.17
FEMA Number:
3282
EC Number:
210-904-9
Council of Europe no.:
11665
MDL number:
MFCD00015178
UNSPSC Code:
12164502
PubChem Substance ID:
24901606
Flavis number:
12.018
NACRES:
NA.21

biological source

synthetic

Agency

meets purity specifications of JECFA

Assay

≥98%

refractive index

n20/D 1.458 (lit.)

bp

116 °C (lit.)

density

0.979 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

garlic; onion; fruity; sulfurous

SMILES string

CCSC(C)=O

InChI

1S/C4H8OS/c1-3-6-4(2)5/h3H2,1-2H3

InChI key

APTGPWJUOYMUCE-UHFFFAOYSA-N

Related Categories

General description

Ethyl thioacetate is a volatile sulfur compound that is reported to occur in durian fruit and wine.

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

Signal Word

Danger

Hazard Statements

H225,H302,H315,H318,H335

Hazard Classifications

Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

64.4 °F - closed cup

Flash Point(C)

18 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
STBH8558
STBH7341
STBG8082
STBG4226V
STBG0405V

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Sulfur-containing volatiles of durian fruits (Durio zibethinus Murr.).
Weenen H, et al.
Journal of Agricultural and Food Chemistry, 44(10), 3291-3293 (1996)
Analysis of low-volatility organic sulphur compounds in wines by solid-phase microextraction and gas chromatography.
Mestres M, et al.
Journal of Chromatography A, 881(1), 583-590 (2000)
Marlize Z Bekker et al.
Food chemistry, 207, 148-156 (2016-04-16)
The effects of pH and Cu(2+) treatment on the formation of volatile sulfur compounds (VSCs) were investigated in Chardonnay and Shiraz wine samples. Four VSCs were significantly affected by pH, with lower wine pH associated with decreased hydrogen sulfide (H2S)
Antonio G Cordente et al.
Applied and environmental microbiology, 85(6) (2019-01-20)
During alcoholic fermentation of grape sugars, wine yeasts produce a range of secondary metabolites that play an important role in the aroma profile of wines. In this study, we have explored the ability of a large number of wine yeast
Peter M Davis et al.
Molecules (Basel, Switzerland), 24(18) (2019-09-25)
The analysis of volatile sulfur compounds using headspace solid-phase microextraction (HS-SPME) is heavily influenced by matrix effects. The effects of a wine matrix, both non-volatile and volatile components (other than ethanol) were studied on the analysis of several common sulfur
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