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Merck
CN

W361607

Benzenethiol

≥98%, FG

Synonym(s):

Thiophenol, Benzenethiol, Phenyl mercaptan

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About This Item

Linear Formula:
C6H5SH
CAS Number:
108-98-5
Molecular Weight:
110.18
FEMA Number:
3616
Council of Europe no.:
11585
UNSPSC Code:
12164502
PubChem Substance ID:
24901811
Flavis number:
12.080
EC Number:
203-635-3
NACRES:
NA.21
MDL number:
MFCD00004826
Beilstein/REAXYS Number:
506523
Organoleptic:
meaty; sulfurous
Grade:
FG, Kosher
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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SMILES string

Sc1ccccc1

InChI

1S/C6H6S/c7-6-4-2-1-3-5-6/h1-5,7H

InChI key

RMVRSNDYEFQCLF-UHFFFAOYSA-N

biological source

synthetic

grade

FG, Kosher

reg. compliance

EU Regulation 1334/2008 & 872/2012, FDA 21 CFR 172.515

vapor density

3.8 (vs air)

vapor pressure

1.4 mmHg ( 20 °C)

assay

≥98%

Quality Level

300

bp

169 °C (lit.)

mp

−15 °C (lit.)

density

1.073 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

meaty; sulfurous

General description

Benzenethiol is a volatile sulfur compound that is reported to contribute to meat flavor.

signalword

Danger

Hazard Classifications

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

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

122.0 °F - closed cup

flash_point_c

50 °C - closed cup

ppe

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

Regulatory Information

监管及禁止进口产品
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Certificates of Analysis (COA)

Lot/Batch Number
MKCH7429
MKCG5358
MKCC8816
MKBT9191V
MKBS8798V

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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)
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)
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
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
Dnyaneshwar Kand et al.
The Analyst, 137(17), 3921-3924 (2012-07-04)
A BODIPY-based selective thiophenol probe capable of discriminating aliphatic thiols is reported. The fluorescence off-on effect upon reaction with thiol is elucidated with theoretical calculations. The sensing of thiophenol is associated with a color change from red to yellow and
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