모든 사진(1)
About This Item
Linear Formula:
CH3S(CH2)3OH
CAS Number:
Molecular Weight:
106.19
FEMA Number:
3415
EC Number:
유럽평의회 번호:
11554
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
12.062
NACRES:
NA.21
감각 수용성의:
meaty; onion; vegetable; sulfurous; sweet
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
분석
≥98%
refractive index
n20/D 1.49 (lit.)
bp
89-90 °C/13 mmHg (lit.)
density
1.03 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
meaty; onion; vegetable; sulfurous; sweet
SMILES string
CSCCCO
InChI
1S/C4H10OS/c1-6-4-2-3-5/h5H,2-4H2,1H3
InChI key
CZUGFKJYCPYHHV-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
3-(Methylthio)-1-propanol is a volatile sulfur flavor compound mainly found in wine and soy sauce.
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)
195.8 °F - closed cup
Flash Point (°C)
91 °C - closed cup
개인 보호 장비
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
이미 열람한 고객
Shoyu (soy sauce) flavor components: neutral fraction.
Nunomura N, et al.
Agricultural and Biological Chemistry, 48(7), 1753-1762 (1984)
Analysis of organic sulfur compounds in wine aroma.
Mestres M, et al.
Journal of Chromatography A, 881(1), 569-581 (2000)
David A Camarena-Pozos et al.
Plant, cell & environment, 42(4), 1368-1380 (2018-11-01)
The plant microbiota can affect host fitness via the emission of microbial volatile organic compounds (mVOCs) that influence growth and development. However, evidence of these molecules and their effects in plants from arid ecosystems is limited. We screened the mVOCs
JianCai Zhu et al.
Journal of agricultural and food chemistry, 63(34), 7499-7510 (2015-08-11)
The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic
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