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Merck
CN

W317713

Sigma-Aldrich

对薄荷-8-硫醇-3-酮

greener alternative

mixture of cis and trans, natural, ≥95%, FG

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别名:
8-巯基薄荷酮, 2-(1-巯基-1-甲基乙基)-5-甲基环己酮
经验公式(希尔记法):
C10H18OS
CAS号:
分子量:
186.31
FEMA编号:
3177
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
12.038
NACRES:
NA.21

等级

FG
Fragrance grade
Halal
Kosher
natural

质量水平

Agency

follows IFRA guidelines

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

检测方案

≥95%

旋光性

[α]20/D −21°, neat

组成

may contain trace Pulegone

环保替代产品特性

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

折射率

n20/D 1.495 (lit.)

bp

56 °C/0.1 mmHg (lit.)

密度

1 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

环保替代产品分类

性状检查

berry; tropical; minty; fruity; sulfurous

SMILES字符串

CC1CCC(C(=O)C1)C(C)(C)S

InChI

1S/C10H18OS/c1-7-4-5-8(9(11)6-7)10(2,3)12/h7-8,12H,4-6H2,1-3H3

InChI key

RVOKNSFEAOYULQ-UHFFFAOYSA-N

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一般描述

p-Mentha-8-thiol-3-one is a volatile sulfur-containing flavor compound reported in buchu leaf oil. It is generally used for its potent blackcurrant flavor.

应用


  • RIFM fragrance ingredient safety assessment, p-mentha-8-thiol-3-one, CAS Registry Number 38462-22-5.: This review provides a comprehensive safety assessment of p-Mentha-8-thiol-3-one, focusing on its applications in fragrance formulations. The study evaluates the compound′s toxicological profile and discusses its safe usage levels in consumer products. The research highlights the compound′s potential as a fragrance ingredient due to its unique olfactory properties. (Api et al., 2021).

象形图

Exclamation mark

警示用语:

Warning

危险声明

危险分类

Skin Sens. 1

WGK

WGK 3

闪点(°F)

closed cup

闪点(°C)

closed cup


分析证书(COA)

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访问文档库

Thiol?ene (Click) Reaction as Efficient Tools for Terpene Modification.
Firdaus M.
Asian Journal of Organic Chemistry, 6(12), 1702?1714-1702?1714 (2017)
Study on development of a fresh peach flavor.
Zhu GY, et al.
Advanced Materials Research, 781, 1570-1573 (2013)

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