W328200
硫代乙酸乙酯
≥98%
别名:
S-Ethyl acetothioate, S-Ethyl ethanethioate, S-Ethyl thioacetate
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关于此项目
线性分子式:
CH3COSC2H5
化学文摘社编号:
分子量:
104.17
FEMA Number:
3282
Council of Europe no.:
11665
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
12.018
EC Number:
210-904-9
NACRES:
NA.21
MDL number:
Organoleptic:
garlic; onion; fruity; sulfurous
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
硫代乙酸乙酯, ≥98%
SMILES string
CCSC(C)=O
InChI
1S/C4H8OS/c1-3-6-4(2)5/h3H2,1-2H3
InChI key
APTGPWJUOYMUCE-UHFFFAOYSA-N
biological source
synthetic
agency
meets purity specifications of JECFA
assay
≥98%
refractive index
n20/D 1.458 (lit.)
bp
116 °C (lit.)
density
0.979 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
garlic; onion; fruity; sulfurous
Quality Level
Disclaimer
For R&D or non-EU Food use. Not for retail sale.
General description
Ethyl thioacetate is a volatile sulfur compound that is reported to occur in durian fruit and wine.
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
64.4 °F - closed cup
flash_point_c
18 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Analysis of low-volatility organic sulphur compounds in wines by solid-phase microextraction and gas chromatography.
Mestres M, et al.
Journal of Chromatography A, 881(1), 583-590 (2000)
Antonio G Cordente et al.
Applied and environmental microbiology, 85(6) (2019-01-20)
During alcoholic fermentation of grape sugars, wine yeasts produce a range of secondary metabolites that play an important role in the aroma profile of wines. In this study, we have explored the ability of a large number of wine yeast
Stéphanie Rollero et al.
Food microbiology, 94, 103650-103650 (2020-12-07)
The positive impact of certain non-Saccharomyces yeasts on the aromatic profile of wines has been well documented in literature and their industrial use in association with S. cerevisiae is now recommended. Competition between non-Saccharomyces species and Saccharomyces cerevisiae for various
Marlize Z Bekker et al.
Food chemistry, 207, 148-156 (2016-04-16)
The effects of pH and Cu(2+) treatment on the formation of volatile sulfur compounds (VSCs) were investigated in Chardonnay and Shiraz wine samples. Four VSCs were significantly affected by pH, with lower wine pH associated with decreased hydrogen sulfide (H2S)
Sulfur-containing volatiles of durian fruits (Durio zibethinus Murr.).
Weenen H, et al.
Journal of Agricultural and Food Chemistry, 44(10), 3291-3293 (1996)
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