W352101
丙基硫醇
≥97%
别名:
1-丙硫醇, 丙硫醇, 正丙基硫醇
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关于此项目
线性分子式:
CH3CH2CH2SH
化学文摘社编号:
分子量:
76.16
FEMA Number:
3521
Council of Europe no.:
11816
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
12.071
EC Number:
203-455-5
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1696860
Organoleptic:
onion; alliaceous
Grade:
Halal
Kosher
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
丙基硫醇, ≥97%
SMILES string
CCCS
InChI
1S/C3H8S/c1-2-3-4/h4H,2-3H2,1H3
InChI key
SUVIGLJNEAMWEG-UHFFFAOYSA-N
biological source
synthetic
grade
Halal
Kosher
agency
meets purity specifications of JECFA
reg. compliance
FDA 21 CFR 172.515
vapor density
2.54 (vs air)
vapor pressure
122 mmHg ( 20 °C)
assay
≥97%
refractive index
n20/D 1.426 (lit.)
bp
67-68 °C (lit.)
mp
−113 °C (lit.)
density
0.820 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
onion; alliaceous
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Disclaimer
仅供R&D或非EU食品使用不用于零售。
General description
丙醇硫醇是一种挥发性硫化合物，据报道其存在于洋葱、土豆 和葡萄酒中。
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Aquatic Acute 1 - Aquatic Chronic 1 - Flam. Liq. 2 - Skin Sens. 1B
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
-4.0 °F - closed cup
flash_point_c
-20 °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
Food flavors and odors, volatile sulfur compounds in potatoes.
Gumbmann MR & Burr HK.
Journal of Agricultural and Food Chemistry, 12(5), 404-408 (1964)
Estimation of volatile sulphur compounds in beer.
Walker MD
Journal of the Institute of Brewing, 98(4), 283-287 (1992)
An improved gas chromatographic method for the detection and quantitation of mercaptans in blood.
H A Mardini et al.
Clinica chimica acta; international journal of clinical chemistry, 113(1), 35-41 (1981-06-02)
Saiful M Chowdhury et al.
Rapid communications in mass spectrometry : RCM, 19(7), 899-909 (2005-03-02)
A new chemical strategy for phosphopeptide profiling is reported in this study. Phosphorylation represents one of the most important classes of posttranslational modifications of proteins. Here we report a generalized strategy that employs solid-phase capture and mass-encoding steps to selectively
Onion flavor and odor, the volatile flavor components of onions.
Carson JF & Wong FF
Journal of Agricultural and Food Chemistry, 9(2), 140-143 (1961)
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