所有图片(1)
About This Item
线性分子式:
CH3S(CH2)3OH
CAS号:
分子量:
106.19
FEMA编号:
3415
EC 号:
欧洲委员会编号:
11554
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
12.062
NACRES:
NA.21
性状检查:
meaty; onion; vegetable; sulfurous; sweet
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
方案
≥98%
折射率
n20/D 1.49 (lit.)
沸点
89-90 °C/13 mmHg (lit.)
密度
1.03 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; vegetable; sulfurous; sweet
SMILES字符串
CSCCCO
InChI
1S/C4H10OS/c1-6-4-2-3-5/h5H,2-4H2,1H3
InChI key
CZUGFKJYCPYHHV-UHFFFAOYSA-N
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一般描述
3-（甲硫基）-1-丙醇是一种挥发性的硫风味化合物，主要存在于酒和酱油中。
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
10 - Combustible liquids
WGK
WGK 3
闪点(°F)
195.8 °F - closed cup
闪点(°C)
91 °C - closed cup
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Shoyu (soy sauce) flavor components: neutral fraction.
Nunomura N, et al.
Agricultural and Biological Chemistry, 48(7), 1753-1762 (1984)
Analysis of organic sulfur compounds in wine aroma.
Mestres M, et al.
Journal of Chromatography A, 881(1), 569-581 (2000)
David A Camarena-Pozos et al.
Plant, cell & environment, 42(4), 1368-1380 (2018-11-01)
The plant microbiota can affect host fitness via the emission of microbial volatile organic compounds (mVOCs) that influence growth and development. However, evidence of these molecules and their effects in plants from arid ecosystems is limited. We screened the mVOCs
JianCai Zhu et al.
Journal of agricultural and food chemistry, 63(34), 7499-7510 (2015-08-11)
The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic
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