441163
2-甲基-3-呋喃硫醇
technical grade
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关于此项目
经验公式（希尔记法）:
C5H6OS
化学文摘社编号:
分子量:
114.17
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
249-094-7
MDL number:
Form:
liquid
grade
technical grade
Quality Level
vapor density
>1 (vs air)
form
liquid
refractive index
n20/D 1.518 (lit.)
bp
57-60 °C/44 mmHg (lit.)
density
1.145 g/mL at 25 °C
SMILES string
Cc1occc1S
InChI
1S/C5H6OS/c1-4-5(7)2-3-6-4/h2-3,7H,1H3
InChI key
RUYNUXHHUVUINQ-UHFFFAOYSA-N
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signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 3 Oral - Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
98.6 °F - closed cup
flash_point_c
37 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Quantification of 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pentanone in heated meat.
Kerscher R and Grosch W.
Journal of Agricultural and Food Chemistry, 46(5), 1954-1958 (1998)
Caroline Thomas et al.
Food chemistry, 173, 790-795 (2014-12-04)
This study shows that thiamine plays a major role in the formation of three key odorants of cooked ham: 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, and bis(2-methyl-3-furyl)disulphide. Analyses revealed that under identical cooking conditions, the productions of these three aroma compounds increase in a
Caroline Thomas et al.
Food chemistry, 155, 207-213 (2014-03-07)
The aim of this work was to identify and gain further knowledge on the origin of sulfur compounds present in the volatile fraction of cooked ham, and on their role in the aroma of this product. To this end, we
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| 441163-1G | 04061837714665 |