W337609
4-甲硫基-4-甲基-2-戊酮
≥98%, FG
别名:
cassis pentanone
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关于此项目
线性分子式:
CH3SC(CH3)2CH2COCH3
化学文摘社编号:
分子量:
146.25
FEMA Number:
3376
Council of Europe no.:
11551
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
12.058
EC Number:
245-727-6
NACRES:
NA.21
MDL number:
Organoleptic:
green; metallic; sulfurous
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
SMILES string
CSC(C)(C)CC(C)=O
InChI
1S/C7H14OS/c1-6(8)5-7(2,3)9-4/h5H2,1-4H3
InChI key
DHANVOSHQILVNQ-UHFFFAOYSA-N
biological source
synthetic
grade
FG, Halal, Kosher
reg. compliance
EU Regulation 1334/2008 & 872/2012, FDA 21 CFR 110
assay
≥98%
refractive index
n20/D 1.472 (lit.)
bp
78 °C/15 mmHg (lit.)
density
0.964 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
green; metallic; sulfurous
General description
4-Methylthio-4-methyl-2-pentanone is a volatile sulfur-containing flavor compound found in white wines.
Application
- Optimization of ultrasound assisted-emulsification-dispersive liquid-liquid microextraction by experimental design methodologies for the determination of sulfur compounds in wines by gas chromatography-mass spectrometry.: This paper discusses the optimization of a novel extraction technique using 4-Methylthio-4-methyl-2-pentanone for identifying sulfur compounds in wines. The methodology enhances the detection capabilities of gas chromatography-mass spectrometry, offering significant improvements in food safety and quality control (Silva MF et al., 2010).
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves
法规信息
新产品
此项目有
Optimization of ultrasound assisted-emulsification-dispersive liquid?liquid microextraction by experimental design methodologies for the determination of sulfur compounds in wines by gas chromatography?mass spectrometry.
Jofre VP, et al.
Analytica Chimica Acta, 683(1), 126-135 (2010)
Precursors of sulfur?containing flavor compounds
Schutte L & Teranishi R
Critical Reviews in Food Science and Nutrition, 4(4), 457-505 (1974)
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