所有图片(1)
About This Item
线性分子式:
C6H5SH
CAS号:
分子量:
110.18
FEMA编号:
3616
Beilstein:
506523
EC 号:
欧洲委员会编号:
11585
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
12.080
NACRES:
NA.21
性状检查:
meaty; sulfurous
等级:
FG
Kosher
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
Kosher
管理合规性
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515
蒸汽密度
3.8 (vs air)
蒸汽压
1.4 mmHg ( 20 °C)
方案
≥98%
折射率
n20/D 1.588 (lit.)
沸点
169 °C (lit.)
mp
−15 °C (lit.)
密度
1.073 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; sulfurous
SMILES字符串
Sc1ccccc1
InChI
1S/C6H6S/c7-6-4-2-1-3-5-6/h1-5,7H
InChI key
RMVRSNDYEFQCLF-UHFFFAOYSA-N
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一般描述
苯硫醇是一种挥发性硫化合物，据报道，有助于形成肉的风味。
警示用语：
Danger
危险分类
Acute Tox. 1 Inhalation - Acute Tox. 2 Dermal - Acute Tox. 2 Oral - Aquatic Acute 1 - Aquatic Chronic 1 - Eye Dam. 1 - Flam. Liq. 3 - Repr. 2 - Skin Irrit. 2
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
122.0 °F - closed cup
闪点(°C)
50 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
监管及禁止进口产品
Volatile sulfur compounds contributing to meat flavour. Part. I. Components identified in boiled meat.
Garbusov V, et al.
Molecular Nutrition And Food Research, 20(3), 235-241 (1976)
Volatile alkylphenols and thiophenol in species?related characterizing flavors of red meats
a J & Lindsay RC
Journal of Food Science, 56(5), 1197-1202 (1991)
Yi-Ge Zhou et al.
Chemical communications (Cambridge, England), 48(19), 2510-2512 (2012-01-27)
The use of particle-impact coulometry in identifying and quantifying nanoparticles tagged (or labelled) with electroactive molecules is demonstrated via the detection of 1,4-nitrothiophenol-tagged silver nanoparticles in aqueous dispersion at potentials more negative than -0.17 V (vs. Ag/AgCl, the reduction potential
Mohammad Reza Nabid et al.
Journal of hazardous materials, 203-204, 93-100 (2011-12-31)
A new method which utilizes a multiwalled carbon nanotubes/poly(2-amino thiophenol) nanocomposites as an effective sorbents in solid-phase extraction has been developed for separation and preconcentration of Cd(II) and Pb(II) trace levels in environmental samples. The method is based on the
Yuka Ogata et al.
Environmental science & technology, 47(2), 1017-1023 (2012-12-12)
Recently, we showed that Sphingobium fuliginis OMI utilizes 4-tert-butylphenol as a sole carbon and energy source via phenolic ring hydroxylation followed by a meta-cleavage pathway, and that this strain can degrade various alkylphenols. Here, we showed that strain OMI effectively
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