W361607
苯硫酚
≥98%, FG
别名:
硫酚, 巯基苯, 苯硫酚
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关于此项目
线性分子式:
C6H5SH
化学文摘社编号:
分子量:
110.18
FEMA Number:
3616
Council of Europe no.:
11585
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
12.080
EC Number:
203-635-3
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
506523
Organoleptic:
meaty; sulfurous
Grade:
FG, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
SMILES string
Sc1ccccc1
InChI
1S/C6H6S/c7-6-4-2-1-3-5-6/h1-5,7H
InChI key
RMVRSNDYEFQCLF-UHFFFAOYSA-N
biological source
synthetic
grade
FG, Kosher
reg. compliance
EU Regulation 1334/2008 & 872/2012, FDA 21 CFR 172.515
vapor density
3.8 (vs air)
vapor pressure
1.4 mmHg ( 20 °C)
assay
≥98%
Quality Level
bp
169 °C (lit.)
mp
−15 °C (lit.)
density
1.073 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
meaty; sulfurous
General description
苯硫醇是一种挥发性硫化合物，据报道，有助于形成肉的风味。
signalword
Danger
Hazard Classifications
Acute Tox. 1 Inhalation - Acute Tox. 2 Dermal - Acute Tox. 2 Oral - Aquatic Acute 1 - Aquatic Chronic 1 - Eye Dam. 1 - Flam. Liq. 3 - Repr. 2 - Skin Irrit. 2
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
122.0 °F - closed cup
flash_point_c
50 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
监管及禁止进口产品
此项目有
Volatile alkylphenols and thiophenol in species?related characterizing flavors of red meats
a J & Lindsay RC
Journal of Food Science, 56(5), 1197-1202 (1991)
Volatile sulfur compounds contributing to meat flavour. Part. I. Components identified in boiled meat.
Garbusov V, et al.
Molecular Nutrition And Food Research, 20(3), 235-241 (1976)
Yi-Ge Zhou et al.
Chemical communications (Cambridge, England), 48(19), 2510-2512 (2012-01-27)
The use of particle-impact coulometry in identifying and quantifying nanoparticles tagged (or labelled) with electroactive molecules is demonstrated via the detection of 1,4-nitrothiophenol-tagged silver nanoparticles in aqueous dispersion at potentials more negative than -0.17 V (vs. Ag/AgCl, the reduction potential
Yuka Ogata et al.
Environmental science & technology, 47(2), 1017-1023 (2012-12-12)
Recently, we showed that Sphingobium fuliginis OMI utilizes 4-tert-butylphenol as a sole carbon and energy source via phenolic ring hydroxylation followed by a meta-cleavage pathway, and that this strain can degrade various alkylphenols. Here, we showed that strain OMI effectively
Mohammad Reza Nabid et al.
Journal of hazardous materials, 203-204, 93-100 (2011-12-31)
A new method which utilizes a multiwalled carbon nanotubes/poly(2-amino thiophenol) nanocomposites as an effective sorbents in solid-phase extraction has been developed for separation and preconcentration of Cd(II) and Pb(II) trace levels in environmental samples. The method is based on the
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