Skip to Content
MilliporeSigma
All Photos(1)

Key Documents

View All Documentation

W328200

Sigma-Aldrich

Ethyl thioacetate

≥98%

Synonym(s):

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

Sign Into View Organizational & Contract Pricing
All Photos(1)

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.

signalword

Danger

Hazard Classifications

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

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

64.4 °F - closed cup

flash_point_c

18 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
STBH8558
STBH7341
STBG8082
STBG4226V
STBG0405V

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Search for a COA

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

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
View All Related Papers

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service