W352101
丙基硫醇
≥97%
别名:
1-丙硫醇, 丙硫醇, 正丙基硫醇
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关于此项目
线性分子式:
CH3CH2CH2SH
化学文摘社编号:
分子量:
76.16
FEMA编号:
3521
Beilstein:
1696860
EC 号:
欧洲委员会编号:
11816
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
12.071
NACRES:
NA.21
Agency:
meets purity specifications of JECFA
生物来源
synthetic
等级
Halal
Kosher
Agency
meets purity specifications of JECFA
管理合规性
FDA 21 CFR 172.515
蒸汽密度
2.54 (vs air)
蒸汽压
122 mmHg ( 20 °C)
方案
≥97%
折射率
n20/D 1.426 (lit.)
沸点
67-68 °C (lit.)
mp
−113 °C (lit.)
密度
0.820 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
onion; alliaceous
SMILES字符串
CCCS
InChI
1S/C3H8S/c1-2-3-4/h4H,2-3H2,1H3
InChI key
SUVIGLJNEAMWEG-UHFFFAOYSA-N
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一般描述
丙醇硫醇是一种挥发性硫化合物，据报道其存在于洋葱、土豆 和葡萄酒中。
免责声明
仅供R&D或非EU食品使用不用于零售。
警示用语：
Danger
危险分类
Acute Tox. 4 Oral - Aquatic Acute 1 - Aquatic Chronic 1 - Flam. Liq. 2 - Skin Sens. 1B
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
-4.0 °F - closed cup
闪点(°C)
-20 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Estimation of volatile sulphur compounds in beer.
Walker MD
Journal of the Institute of Brewing, 98(4), 283-287 (1992)
Food flavors and odors, volatile sulfur compounds in potatoes.
Gumbmann MR & Burr HK.
Journal of Agricultural and Food Chemistry, 12(5), 404-408 (1964)
Onion flavor and odor, the volatile flavor components of onions.
Carson JF & Wong FF
Journal of Agricultural and Food Chemistry, 9(2), 140-143 (1961)
An improved gas chromatographic method for the detection and quantitation of mercaptans in blood.
H A Mardini et al.
Clinica chimica acta; international journal of clinical chemistry, 113(1), 35-41 (1981-06-02)
Zeljko Sljivancanin et al.
Journal of the American Chemical Society, 124(49), 14789-14794 (2002-12-06)
Density functional theory calculations are carried out for the adsorption of a chiral molecule, (S)- and (R)-HSCH(2)CHNH(2)CH(2)P(CH(3))(2), on a chiral surface, Au(17 11 9)(S)(). The S-enantiomer is found to bind more strongly than the R-enantiomer by 8.8 kJ/mol, evidencing that
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