W205303
硫化铵 溶液
20 wt. % in H2O
别名:
一硫化铵, 硫化二铵, 硫化铵
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关于此项目
线性分子式:
(NH4)2S
化学文摘社编号:
分子量:
68.14
FEMA Number:
2053
Council of Europe no.:
482
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
16.002
NACRES:
NA.21
eCl@ss:
38030205
MDL number:
Organoleptic:
sulfurous
Grade:
Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
SMILES string
N.N.S
InChI key
UXXGWUQNRMPNKH-UHFFFAOYSA-N
InChI
1S/2H3N.H2S/h2*1H3;1H2
biological source
synthetic
grade
Halal, Kosher
reg. compliance
FDA 21 CFR 172.515
concentration
20 wt. % in H2O
refractive index
n20/D 1.388
density
0.997 g/mL at 25 °C
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
sulfurous
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General description
硫化铵是一种有机硫化合物，它具有特征性硫磺气味，因此，主要用作香料成分。 在硫化铵与异戊醛反应过程中产生的油炸培根香气来自于反应过程中形成的2,4,6-三异丁基-4H-1,3,5-二噻嗪和3,5-二异丁基-1,2,4-三硫环戊烷。
Disclaimer
仅供R&D或非EU食品使用不用于零售。
signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B
supp_hazards
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
90.0 °F - closed cup
flash_point_c
32.2 °C - closed cup
ppe
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Burdock GA
Encyclopedia of Food and Color Additives, 1, 146-146 (1997)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 146-146 (1997)
Characterization of bacon odor and other flavor components from the reaction of isovaleraldehyde and ammonium sulfide.
Shu CK, et al.
Journal of Agricultural and Food Chemistry, 33(1), 130-132 (1985)
Anat Arzi et al.
Chemical senses, 35(1), 31-40 (2009-11-18)
To assess the feasibility of using odors as a potential mechanism for treating sleep apnea, we set out to test the hypothesis that odorants delivered during sleep would modify respiratory patterns without inducing arousal or wake in healthy sleepers. We
J Xi et al.
Journal of agricultural and food chemistry, 47(1), 245-248 (1999-11-24)
The reactions between 3-hydroxy-2-butanone and ammoniun sulfide at 25, 50, 75, 100, 125, and 150 degrees C were studied. Four well-known flavor compounds, 2,4,5-trimethyloxazole, 2,4, 5-trimethyl-3-oxazoline, 2,4,5-trimethylthiazole, and 2,4, 5-trimethyl-3-thiazoline, were identified. Another four interesting intermediate compounds, 2-(1-hydroxyethyl)-2,4, 5-trimethyl-3-oxazoline, 2-(1-mercaptoethyl)-2,4
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