W334308
3-(甲硫基)丙酸乙酯
≥99%, FCC, FG
别名:
Ethyl 3-(methyl thio) propanoate, Ethyl methyl mercaptopropionate
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所有图片(1)
About This Item
线性分子式:
CH3SCH2CH2CO2C2H5
CAS号:
分子量:
148.22
FEMA编号:
3343
EC 号:
欧洲委员会编号:
11476
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
12.053
NACRES:
NA.21
性状检查:
fruity; pineapple; sulfurous
等级:
FG
Halal
Kosher
Halal
Kosher
生物来源:
synthetic
Agency:
meets purity specifications of JECFA
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
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 178/2002
FCC
方案
≥99%
折射率
n20/D 1.46 (lit.)
沸点
197 °C (lit.)
密度
1.032 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
fruity; pineapple; sulfurous
SMILES字符串
CCOC(=O)CCSC
InChI
1S/C6H12O2S/c1-3-8-6(7)4-5-9-2/h3-5H2,1-2H3
InChI key
YSNWHRKJEKWJNY-UHFFFAOYSA-N
应用
- Identification of new strawberry sulfur volatiles and changes during maturation.: Du et al. explore sulfur volatiles in strawberries, noting the presence of ethyl 3-(methylthio)propionate among new compounds discovered. The study provides insights into how these volatiles evolve during fruit maturation, impacting flavor and aroma profiles (Du et al., 2011).
储存分类代码
10 - Combustible liquids
WGK
WGK 3
闪点(°F)
177.8 °F - closed cup
闪点(°C)
81 °C - closed cup
个人防护装备
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
Justyna Aszyk et al.
Analytica chimica acta, 1038, 67-78 (2018-10-04)
Currently, there is lack of standardized conditions for the collection and analysis of e-cigarette (EC) aerosol. Considering the urgent need for the development of these guidelines, a procedure for EC aerosol analysis was developed. A novel automatic e-cigarette aerosol generator
Justyna Aszyk et al.
Journal of chromatography. A, 1547, 86-98 (2018-03-15)
Many flavour compounds that are present in e-liquids for e-cigarettes are responsible for specific tastes and smoking sensations for users. Data concerning content and specific types of flavours is often limited and unknown to users. The aim of the research
Urszula Dziekońska-Kubczak et al.
Molecules (Basel, Switzerland), 25(5) (2020-03-19)
Volatile sulfur compounds (VSCs) play an important role in the aroma profile of fermented beverages. However, because of their low concentration in samples, their analysis is difficult. The headspace solid-phase microextraction (HS-SPME) technique coupled with gas chromatography and mass spectrometry
Sha Sha et al.
Journal of agricultural and food chemistry, 65(1), 123-131 (2016-12-19)
The aroma profile of Chinese roasted sesame-like flavor type liquor was investigated by means of headspace solid phase microextraction-aroma extract dilution analysis (HS-SPME-AEDA). Sixty-three odor-active regions were detected by HS-SPME-AEDA with flavor dilution (FD) factors >5, and 58 of these
Shuang Chen et al.
Journal of food science, 82(12), 2816-2822 (2017-11-14)
This study investigated the aroma contribution of volatile sulfur compounds (VSCs) in Moutai liquors. The VSCs were analyzed using headspace solid-phase microextraction-gas chromatography-pulsed flame photometric detection (HS-SPME-GC-PFPD). The influences of SPME fibers, ethanol content in the sample, pre-incubation time, and
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