Merck
CN

W341509

Sigma-Aldrich

3-(甲硫基)-1-丙醇

≥98%, FG

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别名:
甲硫醇
线性分子式:
CH3S(CH2)3OH
CAS号:
分子量:
106.19
FEMA编号:
3415
EC 号:
欧洲委员会编号:
11554
MDL编号:
PubChem化学物质编号:
Flavis编号:
12.062
NACRES:
NA.21

生物来源

synthetic

质量水平

等级

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

管理合规性

EU Regulation 1334/2008 & 178/2002

检测方案

≥98%

折射率

n20/D 1.49 (lit.)

bp

89-90 °C/13 mmHg (lit.)

密度

1.03 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

meaty; onion; vegetable; sulfurous; sweet

SMILES字符串

CSCCCO

InChI

1S/C4H10OS/c1-6-4-2-3-5/h5H,2-4H2,1H3

InChI key

CZUGFKJYCPYHHV-UHFFFAOYSA-N

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一般描述

3-(甲硫基)-1-丙醇是一种挥发性的硫风味化合物,主要存在于酒和酱油中。

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)

195.8 °F - closed cup

闪点(°C)

91 °C - closed cup

个人防护装备

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


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Mestres M, et al.
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Agricultural and Biological Chemistry, 48(7), 1753-1762 (1984)
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The plant microbiota can affect host fitness via the emission of microbial volatile organic compounds (mVOCs) that influence growth and development. However, evidence of these molecules and their effects in plants from arid ecosystems is limited. We screened the mVOCs
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Journal of agricultural and food chemistry, 63(34), 7499-7510 (2015-08-11)
The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

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