W316008
Furfuryl methyl sulfide
≥97%, FG
동의어(들):
2-(methylsulfanylmethyl)furan, Methyl furfuryl sulfide
로그인조직 및 계약 가격 보기
모든 사진(1)
About This Item
실험식(Hill 표기법):
C6H8OS
CAS Number:
Molecular Weight:
128.19
FEMA Number:
3160
EC Number:
유럽평의회 번호:
11482
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
13.053
NACRES:
NA.21
감각 수용성의:
garlic; onion; pungent; alliaceous; sulfurous
Grade:
FG
Halal
Kosher
Halal
Kosher
생물학적 소스:
synthetic
Agency:
meets purity specifications of JECFA
식품 알레르기항원:
no known allergens
추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
규정 준수
EU Regulation 1334/2008 & 178/2002
FDA
분석
≥97%
refractive index
n20/D 1.521 (lit.)
bp
64-65 °C/15 mmHg (lit.)
density
1.07 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
감각 수용성의
garlic; onion; pungent; alliaceous; sulfurous
SMILES string
CSCc1ccco1
InChI
1S/C6H8OS/c1-8-5-6-3-2-4-7-6/h2-4H,5H2,1H3
InChI key
SKSFHXVDHVKIBN-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
애플리케이션
- RIFM fragrance ingredient safety assessment, furfuryl methyl sulfide, CAS Registry Number 1438-91-1.: This paper presents a safety assessment of furfuryl methyl sulfide, identifying it as a key component in fragrances and exploring its toxicological profile and safe use levels (Api et al., 2024).
신호어
Warning
유해 및 위험 성명서
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
표적 기관
Respiratory system
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
Flash Point (°F)
145.4 °F - closed cup
Flash Point (°C)
63 °C - closed cup
개인 보호 장비
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
이미 열람한 고객
Xuebo Song et al.
Food chemistry, 297, 124959-124959 (2019-06-30)
Volatile sulfur-containing compounds (VSCs) often exist at extremely low concentrations, making them difficult to be determined. The VSCs in Laobaigan (LBG) Baijiu were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with GC × GC-SCD, by which 12 VSCs were identified. Among the 65
Wentian Chen et al.
Journal of food science and technology, 56(2), 937-950 (2019-03-25)
Anthocyanin-rich concentrates from different red radish can be used as natural food colorants. However, the development of off-flavor during extraction has been major challenge in processing industries. This work aimed to evaluate the effect of sodium chloride (NaCl) concentration in
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