W328200
Ethyl thioacetate
≥98%
동의어(들):
S-Ethyl acetothioate, S-Ethyl ethanethioate, S-Ethyl thioacetate
로그인조직 및 계약 가격 보기
모든 사진(1)
About This Item
Linear Formula:
CH3COSC2H5
CAS Number:
Molecular Weight:
104.17
FEMA Number:
3282
EC Number:
유럽평의회 번호:
11665
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
12.018
NACRES:
NA.21
추천 제품
생물학적 소스
synthetic
Quality Level
Agency
meets purity specifications of JECFA
분석
≥98%
refractive index
n20/D 1.458 (lit.)
bp
116 °C (lit.)
density
0.979 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; fruity; sulfurous
SMILES string
CCSC(C)=O
InChI
1S/C4H8OS/c1-3-6-4(2)5/h3H2,1-2H3
InChI key
APTGPWJUOYMUCE-UHFFFAOYSA-N
일반 설명
Ethyl thioacetate is a volatile sulfur compound that is reported to occur in durian fruit and wine.
면책조항
For R&D or non-EU Food use. Not for retail sale.
신호어
Danger
유해 및 위험 성명서
Hazard Classifications
Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3
표적 기관
Respiratory system
Storage Class Code
3 - Flammable liquids
WGK
WGK 3
Flash Point (°F)
64.4 °F - closed cup
Flash Point (°C)
18 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Analysis of low-volatility organic sulphur compounds in wines by solid-phase microextraction and gas chromatography.
Mestres M, et al.
Journal of Chromatography A, 881(1), 583-590 (2000)
Marlize Z Bekker et al.
Food chemistry, 207, 148-156 (2016-04-16)
The effects of pH and Cu(2+) treatment on the formation of volatile sulfur compounds (VSCs) were investigated in Chardonnay and Shiraz wine samples. Four VSCs were significantly affected by pH, with lower wine pH associated with decreased hydrogen sulfide (H2S)
Stéphanie Rollero et al.
Food microbiology, 94, 103650-103650 (2020-12-07)
The positive impact of certain non-Saccharomyces yeasts on the aromatic profile of wines has been well documented in literature and their industrial use in association with S. cerevisiae is now recommended. Competition between non-Saccharomyces species and Saccharomyces cerevisiae for various
Antonio G Cordente et al.
Applied and environmental microbiology, 85(6) (2019-01-20)
During alcoholic fermentation of grape sugars, wine yeasts produce a range of secondary metabolites that play an important role in the aroma profile of wines. In this study, we have explored the ability of a large number of wine yeast
Sulfur-containing volatiles of durian fruits (Durio zibethinus Murr.).
Weenen H, et al.
Journal of Agricultural and Food Chemistry, 44(10), 3291-3293 (1996)
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