41162
4-Methoxy-2-methyl-2-butanethiol
analytical standard
Synonym(s):
2-Mercapto-4-methoxy-2-methylbutane
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About This Item
Empirical Formula (Hill Notation):
C6H14OS
CAS Number:
Molecular Weight:
134.24
UNSPSC Code:
85151701
NACRES:
NA.24
PubChem Substance ID:
EC Number:
301-977-9
Beilstein/REAXYS Number:
15016270
MDL number:
InChI
1S/C6H14OS/c1-6(2,8)4-5-7-3/h8H,4-5H2,1-3H3
InChI key
XVHGKKGBUDMTIQ-UHFFFAOYSA-N
SMILES string
CC(S)(C)CCOC
grade
analytical standard
assay
≥98.0% (GC)
shelf life
limited shelf life, expiry date on the label
refractive index
n20/D 1.451
density
0.915 g/mL at 20 °C
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
storage temp.
2-8°C
Quality Level
General description
4-Methoxy-2-methyl-2-butanethiol is a sulfur-containing aroma compound belonging to the class of volatile thiols, capable of imparting a characteristic black-currant like odor in olive oils.
Application
4-Methoxy-2-methyl-2-butanethiol may be used as an analytical reference standard for the determination of the analyte in roasted coffee, lipid model system (triolein) and virgin olive oil (VOO) by chromatography-based techniques.
Other Notes
Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Flam. Liq. 3
Storage Class
3 - Flammable liquids
wgk
WGK 3
flash_point_f
73.4 °F
flash_point_c
23 °C
Regulatory Information
危险化学品
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Laura Chasseriaud et al.
Applied microbiology and biotechnology, 102(8), 3779-3791 (2018-03-09)
Non-Saccharomyces yeast species, naturally found in grape must, may impact wine quality positively or negatively. In this study, a mixture of five non-Saccharomyces species (Torulaspora delbrueckii, Metschnikowia spp., Starmerella bacillaris (formerly called Candida zemplinina), Hanseniaspora uvarum, Pichia kluyveri), mimicking the
Determination of volatile thiols in roasted coffee by derivatization and liquid chromatography-high resolution mass spectrometric analysis
Vichi S, et al.
Food Research International, 64(1), 610-617 (2014)
Determination of volatile thiols in lipid matrix by simultaneous derivatization/extraction and liquid chromatography-high resolution mass spectrometric analysis. Application to virgin olive oil
Vichi S, et al.
Journal of Chromatography A, 1318(1), 180-188 (2013)
Determination of volatile thiols in virgin olive oil by derivatisation and LC-HRMS, and relation with sensory attributes
Vichi S, et al.
Food Chemistry, 149(1), 313-318 (2014)
Occurrence of 4-methoxy-2-methyl-2-butanethiol in blackcurrant (Ribes nigrum L.) berries
Jung K, et al.
Flavour and Fragrance Journal, 31(6), 438-441 (2016)
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