所有图片(1)
About This Item
线性分子式:
(NH4)2S
CAS号:
分子量:
68.14
FEMA编号:
2053
欧洲委员会编号:
482
MDL编号:
UNSPSC代码:
12164502
eCl@ss:
38030205
PubChem化学物质编号:
Flavis编号:
16.002
NACRES:
NA.21
性状检查:
sulfurous
等级:
Halal
Kosher
Kosher
生物来源:
synthetic
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
Halal
Kosher
管理合规性
FDA 21 CFR 172.515
浓度
20 wt. % in H2O
折射率
n20/D 1.388
密度
0.997 g/mL at 25 °C
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
sulfurous
SMILES字符串
N.N.S
InChI
1S/2H3N.H2S/h2*1H3;1H2
InChI key
UXXGWUQNRMPNKH-UHFFFAOYSA-N
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一般描述
硫化铵是一种有机硫化合物，它具有特征性硫磺气味，因此，主要用作香料成分。 在硫化铵与异戊醛反应过程中产生的油炸培根香气来自于反应过程中形成的2,4,6-三异丁基-4H-1,3,5-二噻嗪和3,5-二异丁基-1,2,4-三硫环戊烷。
免责声明
仅供R&D或非EU食品使用不用于零售。
警示用语：
Danger
危险声明
危险分类
Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B
补充剂危害
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
90.0 °F - closed cup
闪点(°C)
32.2 °C - closed cup
个人防护装备
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
法规信息
危险化学品
Burdock GA
Encyclopedia of Food and Color Additives, 1, 146-146 (1997)
Characterization of bacon odor and other flavor components from the reaction of isovaleraldehyde and ammonium sulfide.
Shu CK, et al.
Journal of Agricultural and Food Chemistry, 33(1), 130-132 (1985)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 146-146 (1997)
Shuxia Xu et al.
Luminescence : the journal of biological and chemical luminescence, 25(4), 294-299 (2009-07-07)
In the present work, Fe(3)O(4)-carbon nanotubes (CNTs) composite was explored as a sensing material candidate for ammonium sulfide. Intense chemiluminescence emission can be observed during the catalytic oxidation of ammonium sulfide on the surface of Fe(3)O(4)-CNTs composite. Based on this
J M Zdolsek et al.
Free radical biology & medicine, 15(1), 1-11 (1993-07-01)
The objective of this study was to develop a sensitive cytochemical method for the visualization of iron, both at light microscopical (LM) and at electron microscopical (EM) levels, in glutaraldehyde-fixed cultured cells with reasonable morphological preservation. The method is based
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