所有图片(1)
About This Item
线性分子式:
CH3CH(SH)COCH3
CAS号:
分子量:
104.17
FEMA编号:
3298
EC 号:
欧洲委员会编号:
11497
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
12.047
NACRES:
NA.21
性状检查:
meaty; onion; roasted; sulfurous
等级:
FG
Halal
Kosher
Halal
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
FG
Halal
Kosher
管理合规性
EU Regulation 1334/2008 & 872/2012
方案
≥95%
沸点
48-49 °C/15 mmHg (lit.)
密度
1.035 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
meaty; onion; roasted; sulfurous
储存温度
2-8°C
SMILES字符串
CC(S)C(C)=O
InChI
1S/C4H8OS/c1-3(5)4(2)6/h4,6H,1-2H3
InChI key
XLMPYCGSRHSSSX-UHFFFAOYSA-N
一般描述
3-Mercapto-2-butanone is a sulfur-containing flavor compound mainly found in meat and meat products. It is formed by the Maillard reaction between sugars and cysteine or thiamin, which are known precursors for meat-like flavorings.
生化/生理作用
0.3-1.0ppm 时的味道
警示用语：
Warning
危险分类
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
117.0 °F - closed cup
闪点(°C)
47.2 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
Aroma volatiles from meatlike Maillard systems.
Mottram DS & Whitfield FB.
ACS Symp. Ser., 543, 180?191-180?191 (1994)
Important sulfur-containing aroma volatiles in meat.
Mottram DS & Madruga MS
ACS Symp. Ser., 564, 180?187-180?187 (1994)
Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine
Cerny C.
LWT--Food Science and Technology, 40(8), 1309-1315 (2007)
Flavour formation in meat and meat products: a review.
Mottram DS
Food Chemistry, 62(4), 415-424 (1998)
Mosciano, G.
Perfumer & Flavorist, 26, 70-70 (2001)
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