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 Number:
3949
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.152
NACRES:
NA.21
MDL number:
Organoleptic:
cheese; meaty; spicy; sulfurous
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Halal, Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 110
assay
≥98%
refractive index
n20/D 1.5090 (lit.)
bp
132 °C (lit.)
density
1.057 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
cheese; meaty; spicy; sulfurous
SMILES string
CSc1ccoc1C
InChI
1S/C6H8OS/c1-5-6(8-2)3-4-7-5/h3-4H,1-2H3
InChI key
OQVAOEIMSKZGAL-UHFFFAOYSA-N
General description
天然存在：熟牛肉和茶叶。
Biochem/physiol Actions
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
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W394904-25G-K | 04061837890888 |
| W394904-SAMPLE-K | 04061837890895 |
| W394904-100G-K | 04061837890871 |