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编号:
3282
EC 号:
欧洲委员会编号:
11665
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
12.018
NACRES:
NA.21
Agency:
meets purity specifications of JECFA
生物来源
synthetic
Agency
meets purity specifications of JECFA
方案
≥98%
折射率
n20/D 1.458 (lit.)
沸点
116 °C (lit.)
密度
0.979 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
garlic; onion; fruity; sulfurous
SMILES字符串
CCSC(C)=O
InChI
1S/C4H8OS/c1-3-6-4(2)5/h3H2,1-2H3
InChI key
APTGPWJUOYMUCE-UHFFFAOYSA-N
一般描述
Ethyl thioacetate is a volatile sulfur compound that is reported to occur in durian fruit and wine.
免责声明
For R&D or non-EU Food use. Not for retail sale.
警示用语：
Danger
危险分类
Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
64.4 °F - closed cup
闪点(°C)
18 °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
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)
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
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
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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