W341509
3-(甲硫基)-1-丙醇
≥98%, FG
别名:
甲硫醇
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关于此项目
线性分子式:
CH3S(CH2)3OH
化学文摘社编号:
分子量:
106.19
FEMA Number:
3415
Council of Europe no.:
11554
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
12.062
EC Number:
208-004-6
NACRES:
NA.21
MDL number:
Organoleptic:
meaty; onion; vegetable; sulfurous; sweet
Grade:
FG
Halal
Kosher
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
3-(甲硫基)-1-丙醇, ≥98%, FG
SMILES string
CSCCCO
InChI
1S/C4H10OS/c1-6-4-2-3-5/h5H,2-4H2,1H3
InChI key
CZUGFKJYCPYHHV-UHFFFAOYSA-N
biological source
synthetic
grade
FG
Halal
Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
≥98%
refractive index
n20/D 1.49 (lit.)
bp
89-90 °C/13 mmHg (lit.)
density
1.03 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; onion; vegetable; sulfurous; sweet
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General description
3-（甲硫基）-1-丙醇是一种挥发性的硫风味化合物，主要存在于酒和酱油中。
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
195.8 °F - closed cup
flash_point_c
91 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Shoyu (soy sauce) flavor components: neutral fraction.
Nunomura N, et al.
Agricultural and Biological Chemistry, 48(7), 1753-1762 (1984)
Analysis of organic sulfur compounds in wine aroma.
Mestres M, et al.
Journal of Chromatography A, 881(1), 569-581 (2000)
David A Camarena-Pozos et al.
Plant, cell & environment, 42(4), 1368-1380 (2018-11-01)
The plant microbiota can affect host fitness via the emission of microbial volatile organic compounds (mVOCs) that influence growth and development. However, evidence of these molecules and their effects in plants from arid ecosystems is limited. We screened the mVOCs
JianCai Zhu et al.
Journal of agricultural and food chemistry, 63(34), 7499-7510 (2015-08-11)
The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic
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