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Merck
CN

W337404

Sigma-Aldrich

3-(甲硫基)丁醛

≥96%, FG

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别名:
3-methylsulfanylbutanal, Potato butyraldehyde
线性分子式:
CH3CH(SCH3)CH2CHO
CAS号:
分子量:
118.20
FEMA编号:
3374
欧洲委员会编号:
11687
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
12.056
NACRES:
NA.21

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

蒸汽密度

4.1 (vs air)

蒸汽压

60 mmHg ( 20 °C)

描述

may contain approx. 3% Crotonaldehyde

检测方案

≥96%

杂质

<4% 2-butenal

折射率

n20/D 1.476 (lit.)

bp

62-64 °C/10 mmHg (lit.)

密度

1.001 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

green; vegetable; potato; sulfurous

储存温度

2-8°C

SMILES字符串

CSC(C)CC=O

InChI

1S/C5H10OS/c1-5(7-2)3-4-6/h4-5H,3H2,1-2H3

InChI key

NCBDFIPMWRKPDU-UHFFFAOYSA-N

警示用语:

Danger

危险分类

Acute Tox. 3 Inhalation - Aquatic Acute 1 - Eye Dam. 1 - Flam. Liq. 3 - Muta. 2

WGK

WGK 3

个人防护装备

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


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Taste is a vital sensation for vertebrates, enabling the detection of nutritionally important substances or potential toxins. A heteromeric complex of two class C GPCRs, T1R1 and T1R3, was identified as the umami (savory) taste receptor. Amino acids and 5'-ribonucleotides
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Journal of agricultural and food chemistry, 67(12), 3502-3510 (2019-02-28)
This work outlines a rapid novel methodology for the direct quantitation of 12 volatile aldehyde compounds related to oxidative off-flavors in wine, by measuring the combined free and hydrogen-sulfite-bound forms of each aldehyde compound, consisting of four general aldehydes, four

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