所有图片(1)
About This Item
经验公式（希尔记法）:
C8H16O2S
CAS号:
分子量:
176.28
FEMA编号:
3851
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
12.234
NACRES:
NA.21
性状检查:
green; fruity; alliaceous; tropical
等级:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
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
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets purity specifications of JECFA
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
方案
≥98%
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
green; fruity; alliaceous; tropical
SMILES字符串
CCCC(S)CCOC(C)=O
InChI
1S/C8H16O2S/c1-3-4-8(11)5-6-10-7(2)9/h8,11H,3-6H2,1-2H3
InChI key
JUCARGIKESIVLB-UHFFFAOYSA-N
正在寻找类似产品? 访问 产品对比指南
储存分类代码
10 - Combustible liquids
WGK
WGK 3
闪点(°F)
163.4 °F
闪点(°C)
73 °C
Alvaro Lezaeta et al.
Food research international (Ottawa, Ont.), 108, 595-603 (2018-05-08)
We developed a sensory-based methodology to aromatically enrich wines using different aromatic fractions recovered during fermentations of Sauvignon Blanc must. By means of threshold determination and generic descriptive analysis using a trained sensory panel, the aromatic fractions were characterized, selected
JianCai Zhu et al.
Food chemistry, 245, 775-785 (2017-12-31)
The volatile compounds of mulberries obtained from three cultivars (M. nigra, Y1, M. Macroura, Y2 and M. Alba, Y3) were investigated by gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD). The results
Toru Kishimoto et al.
Journal of bioscience and bioengineering, 126(3), 330-338 (2018-04-24)
Gas chromatography-olfactometry (GC-O) analyses of the aroma components extracted from Pilsner-type beer were performed. The concentrations of all 76 components, that were identified after the GC-O analyses, were accurately quantitated. The aroma compounds were then used in the following aroma
Xiaotong Lyu et al.
Food chemistry, 346, 128914-128914 (2021-01-09)
The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing. The chemical composition and sensory profile of Sauvignon Blanc, Pinot Gris and Chardonnay wines were examined, made from grapes collected at three
Leandro Dias Araujo et al.
Food research international (Ottawa, Ont.), 98, 79-86 (2017-06-15)
Elemental sulfur is a fungicide traditionally used to control Powdery Mildew in the production of grapes. The presence of sulfur residues in grape juice has been associated with increased production of hydrogen sulfide during fermentation, which could take part in
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系技术服务部门