추천 제품
Grade
analytical standard
Quality Level
분석
≥98.5% (GC)
유통기한
limited shelf life, expiry date on the label
기술
HPLC: suitable
gas chromatography (GC): suitable
refractive index
n20/D 1.602 (lit.)
bp
58 °C/15 mmHg (lit.)
mp
−68 °C (lit.)
density
1.202 g/mL at 25 °C (lit.)
응용 분야
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
형식
neat
SMILES string
CSSSC
InChI
1S/C2H6S3/c1-3-5-4-2/h1-2H3
InChI key
YWHLKYXPLRWGSE-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
Dimethyl trisulfide, belonging to the class of sulfur compounds, is a volatile aroma compound, reportedly identified in Parmigiano Reggiano cheese, roasted sesame seed oil, alcoholic beverages, Brussels sprout, cabbage, cauliflower, commercial rice cakes, etc. It is also reported to be identified as a potential marker for poultry spoilage.
애플리케이션
Dimethyl trisulfide may be used as an analytical reference standard
for the quantification of the analyte in the following:
for the quantification of the analyte in the following:
- Parmigiano Reggiano cheese using ion-exchange chromatography and gas chromatography coupled to mass spectrometry (GC-MS).
- Rabbit blood samples using gas chromatography coupled to mass spectrometry (GC-MS).
포장
Bottomless glass bottle. Contents are inside inserted fused cone.
신호어
Warning
유해 및 위험 성명서
Hazard Classifications
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
표적 기관
Respiratory system
Storage Class Code
3 - Flammable liquids
WGK
WGK 3
Flash Point (°F)
132.8 °F - closed cup
Flash Point (°C)
56 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
이미 열람한 고객
Determination of dimethyl trisulfide in rabbit blood using stir bar sorptive extraction gas chromatography-mass spectrometry
Journal of Chromatography A, 1461, 10-17 (2016)
Handbook of Meat, Poultry and Seafood Quality (2012)
Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability (2007)
Flavour Science: Recent Developments (1997)
Analysis of volatile components and the sensory characteristics of irradiated raw pork
Meat Science, 54(3), 209-215 (2000)
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