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About This Item
經驗公式（希爾表示法）:
C5H10OS
CAS號碼:
分子量：:
118.20
FEMA號碼:
3787
EC號碼:
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
13.160
NACRES:
NA.21
agency:
meets purity specifications of JECFA
推薦產品
生物源
synthetic
等級
FG
Halal
Kosher
agency
meets purity specifications of JECFA
法律遵循
EU Regulation 1334/2008 & 178/2002
化驗
≥97%
折射率
n20/D 1.488 (lit.)
bp
160-168 °C (lit.)
密度
1.04 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
CC1OCCC1S
InChI
1S/C5H10OS/c1-4-5(7)2-3-6-4/h4-5,7H,2-3H2,1H3
InChI 密鑰
DBPHPBLAKVZXOY-UHFFFAOYSA-N
一般說明
2-Methyl-3-tetrahydrofuranthiol is a sulfur-containing flavor compound mainly used in meat flavorings.
Natural occurrence: Beef.
生化／生理作用
0.1% PG 时的气味
0.5ppm 时的味道
0.5ppm 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）
123.8 °F - closed cup
閃點（°C）
51 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
客戶也查看了
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
| 庫存單位 | GTIN |
|---|---|
| W378704-100G-K | 4061837820816 |
| W378704-SAMPLE-K | 4061837820830 |
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