W272000
3-甲硫基丙酸甲酯
≥98%, FG
别名:
3-(硫代甲基)丙酸甲酯
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关于此项目
线性分子式:
CH3SCH2CH2COOCH3
化学文摘社编号:
分子量:
134.20
FEMA Number:
2720
Council of Europe no.:
428
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
12.002
EC Number:
236-883-6
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1745077
Organoleptic:
garlic; onion; vegetable; sulfurous; tomato
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
(EU Regulation 1223/2009), (follows IFRA guidelines), meets purity specifications of JECFA
Food allergen:
no known allergens
SMILES string
COC(=O)CCSC
InChI
1S/C5H10O2S/c1-7-5(6)3-4-8-2/h3-4H2,1-2H3
InChI key
DMMJVMYCBULSIS-UHFFFAOYSA-N
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
(EU Regulation 1223/2009), (follows IFRA guidelines), meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 172.515
assay
≥98%
refractive index
n20/D 1.465 (lit.)
bp
74-75 °C/13 mmHg (lit.)
density
1.077 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
garlic; onion; vegetable; sulfurous; tomato
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General description
Methyl 3-(methylthio)propionate is a sulfur-containing flavor compound found in pineapple, muskmelon and strawberries.
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
161.6 °F - closed cup
flash_point_c
72 °C - closed cup
ppe
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
The significance of volatile sulfur compounds in food flavors: An overview.
McGorrin RJ.
ACS Symp. Ser., 1068, 3-31 (2011)
Changes in strawberry volatile sulfur compounds due to genotype, fruit maturity and sample preparation.
Du X, et al.
Flavour and Fragrance Journal, 27(6), 398-404 (2012)
High-impact sulfur-containing flavor compounds [J].
Bao-Guo S.
Food Sci. Technol., 7, 063-063 (2006)
Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O.
Jordan MJ, et al.
Journal of Agricultural and Food Chemistry, 49(12), 5929-5933 (2001)
Yuwadee Ackarabanpojoue et al.
Journal of food science, 80(5), E998-1004 (2015-04-02)
This study aimed at investigating the effect of nitrate removal from pineapple juice by electrodialysis (ED) on selected properties of the ED-treated juice. Single-strength pineapple juice with reduced pulp content was treated by ED to reduce the nitrate concentration to
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