Merck
CN
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文件

安全信息

W328200

Sigma-Aldrich

硫代乙酸乙酯

≥98%

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别名:
S-Ethyl acetothioate, S-Ethyl ethanethioate, S-Ethyl thioacetate
线性分子式:
CH3COSC2H5
CAS号:
625-60-5
分子量:
104.17
FEMA编号:
3282
EC 号:
210-904-9
欧洲委员会编号:
11665
MDL编号:
MFCD00015178
PubChem化学物质编号:
24901606
Flavis编号:
12.018
NACRES:
NA.21

生物来源

synthetic

Agency

meets purity specifications of JECFA

检测方案

≥98%

折射率

n20/D 1.458 (lit.)

bp

116 °C (lit.)

密度

0.979 g/mL at 25 °C (lit.)

application(s)

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 string

CCSC(C)=O

InChI

1S/C4H8OS/c1-3-6-4(2)5/h3H2,1-2H3

InChI key

APTGPWJUOYMUCE-UHFFFAOYSA-N

相关类别

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

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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)
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)
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
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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