所有图片(1)
别名:
2-Mercapto-4-methoxy-2-methylbutane
经验公式（希尔记法）:
C6H14OS
CAS号:
分子量:
134.24
Beilstein:
15016270
EC 号:
MDL编号:
UNSPSC代码:
85151701
PubChem化学物质编号:
NACRES:
NA.24
推荐产品
等级
analytical standard
质量水平
检测方案
≥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
格式
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
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警示用语：
Warning
危险声明
危险分类
Acute Tox. 4 Oral - Flam. Liq. 3
WGK
WGK 3
闪点(°F)
73.4 °F
闪点(°C)
23 °C
法规信息
危险化学品
Concentration of 4-methoxy-2-methyl-2-butanethiol in Spanish virgin olive oils
Reiners J and Grosch, W
Food Chemistry, 64(1), 45-47 (1999)
Occurrence of 4-methoxy-2-methyl-2-butanethiol in blackcurrant (Ribes nigrum L.) berries
Jung K, et al.
Flavour and Fragrance Journal, 31(6), 438-441 (2016)
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 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)
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)
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