推荐产品
生物来源
synthetic
质量水平
Agency
meets purity specifications of JECFA
检测方案
≥98%
折射率
n20/D 1.458 (lit.)
bp
116 °C (lit.)
密度
0.979 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
性状检查
garlic; onion; fruity; sulfurous
SMILES字符串
CCSC(C)=O
InChI
1S/C4H8OS/c1-3-6-4(2)5/h3H2,1-2H3
InChI key
APTGPWJUOYMUCE-UHFFFAOYSA-N
一般描述
Ethyl thioacetate is a volatile sulfur compound that is reported to occur in durian fruit and wine.
免责声明
For R&D or non-EU Food use. Not for retail sale.
警示用语：
Danger
危险分类
Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
WGK
WGK 3
闪点(°F)
64.4 °F
闪点(°C)
18 °C
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
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)
Sulfur-containing volatiles of durian fruits (Durio zibethinus Murr.).
Weenen H, et al.
Journal of Agricultural and Food Chemistry, 44(10), 3291-3293 (1996)
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
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
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