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等级
analytical standard
质量水平
方案
≥98.0% (GC)
保质期
limited shelf life, expiry date on the label
折射率
n20/D 1.451
密度
0.915 g/mL at 20 °C
应用
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
包装形式
neat
储存温度
2-8°C
SMILES字符串
CC(S)(C)CCOC
InChI
1S/C6H14OS/c1-6(2,8)4-5-7-3/h8H,4-5H2,1-3H3
InChI key
XVHGKKGBUDMTIQ-UHFFFAOYSA-N
一般描述
4-Methoxy-2-methyl-2-butanethiol is a sulfur-containing aroma compound belonging to the class of volatile thiols, capable of imparting a characteristic black-currant like odor in olive oils.
应用
4-Methoxy-2-methyl-2-butanethiol may be used as an analytical reference standard for the determination of the analyte in roasted coffee, lipid model system (triolein) and virgin olive oil (VOO) by chromatography-based techniques.
推荐产品
Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.
警示用语：
Warning
危险声明
危险分类
Acute Tox. 4 Oral - Flam. Liq. 3
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
73.4 °F
闪点(°C)
23 °C
法规信息
危险化学品
Qi Meng et al.
Bioscience, biotechnology, and biochemistry, 81(1), 168-172 (2016-10-04)
The cooked meat-like aroma compound, 2-methyl-3-furanthiol (2M3F), was detected in fermented soy sauce (FSS) by GC-olfactometry and GC-MS. 2M3F was present in FSS at a concentration considerably greater than the perception threshold, and the 2M3F concentration increased with heating temperature.
Determination of volatile thiols in lipid matrix by simultaneous derivatization/extraction and liquid chromatography-high resolution mass spectrometric analysis. Application to virgin olive oil
Vichi S, et al.
Journal of Chromatography A, 1318(1), 180-188 (2013)
Laura Chasseriaud et al.
Applied microbiology and biotechnology, 102(8), 3779-3791 (2018-03-09)
Non-Saccharomyces yeast species, naturally found in grape must, may impact wine quality positively or negatively. In this study, a mixture of five non-Saccharomyces species (Torulaspora delbrueckii, Metschnikowia spp., Starmerella bacillaris (formerly called Candida zemplinina), Hanseniaspora uvarum, Pichia kluyveri), mimicking the
Determination of volatile thiols in roasted coffee by derivatization and liquid chromatography-high resolution mass spectrometric analysis
Vichi S, et al.
Food Research International, 64(1), 610-617 (2014)
Determination of volatile thiols in virgin olive oil by derivatisation and LC-HRMS, and relation with sensory attributes
Vichi S, et al.
Food Chemistry, 149(1), 313-318 (2014)
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