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Key Documents

W361607

Sigma-Aldrich

苯硫酚

≥98%, FG

同義詞:

硫酚, 巯基苯, 苯硫酚

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About This Item

線性公式:
C6H5SH
CAS號碼:
分子量::
110.18
FEMA號碼:
3616
Beilstein:
506523
EC號碼:
歐洲委員會號碼:
11585
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
12.080
NACRES:
NA.21

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

尋找類似的產品? 前往 產品比較指南

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


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存取文件庫

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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