W386006
甲基乙基硫醚
≥99%
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关于此项目
线性分子式:
CH3CH2SCH3
化学文摘社编号:
分子量:
76.16
Flavis number:
12.154
PubChem Substance ID:
UNSPSC Code:
12164502
FEMA Number:
3860
EC Number:
210-868-4
MDL number:
Beilstein/REAXYS Number:
1696871
assay
≥99%
InChI key
WXEHBUMAEPOYKP-UHFFFAOYSA-N
InChI
1S/C3H8S/c1-3-4-2/h3H2,1-2H3
SMILES string
CCSC
biological source
synthetic
vapor pressure
272 mmHg ( 37.7 °C)
Quality Level
bp
66-67 °C (lit.)
mp
−106 °C (lit.)
density
0.842 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
organoleptic
coffee; fishy; green; meaty; sulfurous
Biochem/physiol Actions
0.1% 时的气味
0.25-2ppm 时的味道
Other Notes
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Mosciano, G.
Perfumer & Flavorist, 25, 52-52 (2000)
Pascal Fuchsmann et al.
Journal of agricultural and food chemistry, 63(34), 7511-7521 (2015-08-01)
To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry/pulsed flame photometric detection and gas chromatography-olfactometry to identify and quantitate volatile compounds. In addition, odor quality and
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