W394904
2-甲基-3-甲硫基呋喃
≥98%, FG
别名:
2-甲基-3-甲硫基呋喃
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关于此项目
经验公式（希尔记法）:
C6H8OS
化学文摘社编号:
分子量:
128.19
FEMA编号:
3949
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
13.152
NACRES:
NA.21
Agency:
meets purity specifications of JECFA
生物来源
synthetic
等级
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 110
方案
≥98%
折射率
n20/D 1.5090 (lit.)
沸点
132 °C (lit.)
密度
1.057 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
cheese; meaty; spicy; sulfurous
SMILES字符串
CSc1ccoc1C
InChI
1S/C6H8OS/c1-5-6(8-2)3-4-7-5/h3-4H,1-2H3
InChI key
OQVAOEIMSKZGAL-UHFFFAOYSA-N
一般描述
天然存在：熟牛肉和茶叶。
生化/生理作用
0.10-0.40ppm 时的味道
1.0%PG 时的气味。
Nicolas Le Menn et al.
Journal of agricultural and food chemistry, 67(25), 7098-7109 (2019-06-15)
Wine aging bouquet is defined as a positive, complex evolution of aromas during bottle aging. The aim of this study was to look for the link between some of the vine status parameters and the development, during wine aging, of
Mosciano, G.
Perfumer & Flavorist, 26, 68-68 (2001)
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