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Merck
CN

W306207

Sigma-Aldrich

2-噻吩硫醇

≥98%, FG

别名:

2-巯基噻吩, 噻吩-2-硫醇

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关于此项目

经验公式(希尔记法):
C4H4S2
化学文摘社编号:
分子量:
116.20
FEMA编号:
3062
Beilstein:
104650
EC 号:
欧洲委员会编号:
478
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
15.001
NACRES:
NA.21
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生物来源

synthetic

质量水平

等级

FG
Halal
Kosher

管理合规性

EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515

方案

≥98%

折射率

n20/D 1.62 (lit.)

沸点

129 °C (lit.)

密度

1.252 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

caramel; coffee; roasted

储存温度

2-8°C

SMILES字符串

Sc1cccs1

InChI

1S/C4H4S2/c5-4-2-1-3-6-4/h1-3,5H

InChI key

SWEDAZLCYJDAGW-UHFFFAOYSA-N

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一般描述

2-Thiophenethiol has been identified as one of the key aroma volatiles in the meat-like model Maillard reaction system.

象形图

Exclamation mark

警示用语:

Warning

危险声明

危险分类

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

靶器官

Respiratory system

储存分类代码

10 - Combustible liquids

WGK

WGK 3

闪点(°F)

150.1 °F - closed cup

闪点(°C)

65.6 °C - closed cup

个人防护装备

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Influence of DNA on volatile generation from Maillard reaction of cysteine and ribose.
Chen Y, et al.
ACS Symp. Ser., 871 (2004)
Flavor formation in meat-related Maillard systems containing phospholipids.
Mottram DS & Salter LJ.
ACS Symp. Ser., 409 (1989)
Aroma volatiles from meatlike Maillard systems.
Mottram DS & Whitfield FB.
ACS Symp. Ser., 543 (1994)
Lan Yao et al.
Polymers, 12(5) (2020-05-28)
Polymeric nanomaterials made from amphiphilic block copolymers are increasingly used in the treatment of tumor tissues. In this work, we firstly synthesized the amphiphilic block copolymer PBnMA-b-P(BAPMA-co-PEGMA) via reversible addition-fragmentation chain transfer (RAFT) polymerization using benzyl methacrylate (BnMA), poly (ethylene
Jian Zhao et al.
Food chemistry, 226, 51-60 (2017-03-04)
Pork of black-pig in China is well known for its quality and preferred by consumers. However, there is a lack of research on its flavors. By solvent assisted flavor evaporation combined with GC-MS, 104 volatile compounds in the stewed pork

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