Merck
CN

W329800

Sigma-Aldrich

3-巯基-2-丁酮

≥95%, FG

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别名:
3-sulfanylbutan-2-one
线性分子式:
CH3CH(SH)COCH3
CAS号:
分子量:
104.17
FEMA编号:
3298
EC 号:
欧洲委员会编号:
11497
MDL编号:
PubChem化学物质编号:
Flavis编号:
12.047
NACRES:
NA.21

生物来源

synthetic

质量水平

等级

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 872/2012

检测方案

≥95%

bp

48-49 °C/15 mmHg (lit.)

密度

1.035 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

meaty; onion; roasted; sulfurous

储存温度

2-8°C

SMILES string

CC(S)C(C)=O

InChI

1S/C4H8OS/c1-3(5)4(2)6/h4,6H,1-2H3

InChI key

XLMPYCGSRHSSSX-UHFFFAOYSA-N

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W378704W325900W306207
3-Mercapto-2-butanone ≥95%, FG

Sigma-Aldrich

W329800

3-巯基-2-丁酮

2-Thiophenethiol ≥98%, FG

Sigma-Aldrich

W306207

2-噻吩硫醇

grade

FG, Halal, Kosher

grade

FG, Halal, Kosher

grade

FG, Halal, Kosher

grade

FG, Halal, Kosher

assay

≥95%

assay

≥97%

assay

98%

assay

≥98%

bp

48-49 °C/15 mmHg (lit.)

bp

160-168 °C (lit.)

bp

280 °C

bp

129 °C (lit.)

density

1.035 g/mL at 25 °C (lit.)

density

1.04 g/mL at 25 °C (lit.)

density

1.211 g/mL at 25 °C

density

1.252 g/mL at 25 °C (lit.)

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

一般描述

3-Mercapto-2-butanone is a sulfur-containing flavor compound mainly found in meat and meat products. It is formed by the Maillard reaction between sugars and cysteine or thiamin, which are known precursors for meat-like flavorings.

生化/生理作用

0.3-1.0ppm 时的味道

象形图

FlameExclamation mark

警示用语:

Warning

危险分类

Eye Irrit. 2 - Flam. Liq. 3 - 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)

117.0 °F - closed cup

闪点(°C)

47.2 °C - closed cup

个人防护装备

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

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Aroma volatiles from meatlike Maillard systems.
Mottram DS & Whitfield FB.
ACS Symp. Ser., 543, 180?191-180?191 (1994)
Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine
Cerny C.
LWT--Food Science and Technology, 40(8), 1309-1315 (2007)
Important sulfur-containing aroma volatiles in meat.
Mottram DS & Madruga MS
ACS Symp. Ser., 564, 180?187-180?187 (1994)
Flavour formation in meat and meat products: a review.
Mottram DS
Food Chemistry, 62(4), 415-424 (1998)
Mosciano, G.
Perfumer & Flavorist, 26, 70-70 (2001)

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