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About This Item
线性分子式:
CH3CH(SH)COCH3
CAS号:
分子量:
104.17
FEMA號碼:
3298
EC號碼:
歐洲委員會號碼:
11497
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
12.047
NACRES:
NA.21
感官的:
meaty; onion; roasted; sulfurous
等級:
FG
Halal
Kosher
Halal
Kosher
生物源:
synthetic
食物過敏原:
no known allergens
推荐产品
生物源
synthetic
品質等級
等級
FG
Halal
Kosher
法律遵循
EU Regulation 1334/2008 & 872/2012
化驗
≥95%
bp
48-49 °C/15 mmHg (lit.)
密度
1.035 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; onion; roasted; sulfurous
儲存溫度
2-8°C
SMILES 字串
CC(S)C(C)=O
InChI
1S/C4H8OS/c1-3(5)4(2)6/h4,6H,1-2H3
InChI 密鑰
XLMPYCGSRHSSSX-UHFFFAOYSA-N
一般說明
3-Mercapto-2-butanone is a sulfur-containing flavor compound mainly found in meat and meat products. It is formed by the Maillard reaction between sugars and cysteine or thiamin, which are known precursors for meat-like flavorings.
生化/生理作用
0.3-1.0ppm 时的味道
訊號詞
Warning
危險分類
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
3 - Flammable liquids
水污染物質分類(WGK)
WGK 3
閃點(°F)
117.0 °F - closed cup
閃點(°C)
47.2 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
Aroma volatiles from meatlike Maillard systems.
Mottram DS & Whitfield FB.
ACS Symp. Ser., 543, 180?191-180?191 (1994)
Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine
Cerny C.
LWT--Food Science and Technology, 40(8), 1309-1315 (2007)
Important sulfur-containing aroma volatiles in meat.
Mottram DS & Madruga MS
ACS Symp. Ser., 564, 180?187-180?187 (1994)
Mosciano, G.
Perfumer & Flavorist, 26, 70-70 (2001)
Flavour formation in meat and meat products: a review.
Mottram DS
Food Chemistry, 62(4), 415-424 (1998)
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