W337404
3-(甲硫基)丁醛
≥96%, FG
别名:
3-methylsulfanylbutanal, Potato butyraldehyde
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关于此项目
线性分子式:
CH3CH(SCH3)CH2CHO
化学文摘社编号:
分子量:
118.20
FEMA Number:
3374
Council of Europe no.:
11687
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
12.056
NACRES:
NA.21
MDL number:
Organoleptic:
green; vegetable; potato; sulfurous
Grade:
FG
Halal
Kosher
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
3-(甲硫基)丁醛, ≥96%, FG
SMILES string
CSC(C)CC=O
InChI
1S/C5H10OS/c1-5(7-2)3-4-6/h4-5H,3H2,1-2H3
InChI key
NCBDFIPMWRKPDU-UHFFFAOYSA-N
biological source
synthetic
grade
FG
Halal
Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002
vapor density
4.1 (vs air)
vapor pressure
60 mmHg ( 20 °C)
description
may contain approx. 3% Crotonaldehyde
assay
≥96%
impurities
<4% 2-butenal
refractive index
n20/D 1.476 (lit.)
bp
62-64 °C/10 mmHg (lit.)
density
1.001 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
green; vegetable; potato; sulfurous
storage temp.
2-8°C
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 3 Inhalation - Aquatic Acute 1 - Eye Dam. 1 - Flam. Liq. 3 - Muta. 2
存储类别
3 - Flammable liquids
wgk
WGK 3
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Wei Dong et al.
Food research international (Ottawa, Ont.), 125, 108546-108546 (2019-09-27)
The roasted and mud-like aromas in Chinese strong-aroma types of base Baijiu (base SAB) and the interactions among the corresponding key compounds causing these two characteristic aromas were investigated. A total of 68 and 64 odorants were identified in the
Yasuka Toda et al.
Scientific reports, 8(1), 11796-11796 (2018-08-09)
Taste is a vital sensation for vertebrates, enabling the detection of nutritionally important substances or potential toxins. A heteromeric complex of two class C GPCRs, T1R1 and T1R3, was identified as the umami (savory) taste receptor. Amino acids and 5'-ribonucleotides
Xinyi Zhang et al.
Journal of agricultural and food chemistry, 67(12), 3502-3510 (2019-02-28)
This work outlines a rapid novel methodology for the direct quantitation of 12 volatile aldehyde compounds related to oxidative off-flavors in wine, by measuring the combined free and hydrogen-sulfite-bound forms of each aldehyde compound, consisting of four general aldehydes, four
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