所有图片(1)
About This Item
经验公式（希尔记法）:
C6H8OS
CAS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
推荐产品
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
FDA 21 CFR 110
检测方案
≥98%
折射率
n20/D 1.5090 (lit.)
bp
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。
Mosciano, G.
Perfumer & Flavorist, 26, 68-68 (2001)
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
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系技术服务部门