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W205303

Sigma-Aldrich

Ammonium sulfide solution

20 wt. % in H2O

Sinónimos:

Ammonium monosulfide, Diammonium sulphide, Diazanium sulfide

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About This Item

Fórmula lineal:
(NH4)2S
Número de CAS:
12135-76-1
Peso molecular:
68.14
FEMA Number:
2053
Council of Europe no.:
482
MDL number:
MFCD00010892
UNSPSC Code:
12164502
eCl@ss:
38030205
PubChem Substance ID:
24900820
Flavis number:
16.002
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

Halal
Kosher

reg. compliance

FDA 21 CFR 172.515

concentration

20 wt. % in H2O

refractive index

n20/D 1.388

density

0.997 g/mL at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

sulfurous

SMILES string

N.N.S

InChI

1S/2H3N.H2S/h2*1H3;1H2

InChI key

UXXGWUQNRMPNKH-UHFFFAOYSA-N

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General description

Ammonium sulfide is an organosulfur compound, mainly used as a flavor ingredient due to its characteristic sulfurous odor. The fried bacon aroma produced during the reaction of ammonium sulfide with isovaleraldehyde is due to 2,4,6-triisobutyl-4H-1,3,5-dithiazine and 3,5-diisobutyl-1,2,4-trithiolane formed during the reaction.

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

pictograms

FlameCorrosion
GHS02,GHS05

signalword

Danger

hcodes

H226,H314

Hazard Classifications

Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B

supp_hazards

EUH031

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

90.0 °F - closed cup

flash_point_c

32.2 °C - closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

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Certificados de análisis (COA)

Lot/Batch Number
SHBP0300
SHBP6129
SHBP1702
SHBN3867
SHBL6731

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Encuentre la documentación para los productos que ha comprado recientemente en la Biblioteca de documentos.

Visite la Librería de documentos

Burdock GA
Encyclopedia of Food and Color Additives, 1, 146-146 (1997)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 146-146 (1997)
Characterization of bacon odor and other flavor components from the reaction of isovaleraldehyde and ammonium sulfide.
Shu CK, et al.
Journal of Agricultural and Food Chemistry, 33(1), 130-132 (1985)
J Xi et al.
Journal of agricultural and food chemistry, 47(1), 245-248 (1999-11-24)
The reactions between 3-hydroxy-2-butanone and ammoniun sulfide at 25, 50, 75, 100, 125, and 150 degrees C were studied. Four well-known flavor compounds, 2,4,5-trimethyloxazole, 2,4, 5-trimethyl-3-oxazoline, 2,4,5-trimethylthiazole, and 2,4, 5-trimethyl-3-thiazoline, were identified. Another four interesting intermediate compounds, 2-(1-hydroxyethyl)-2,4, 5-trimethyl-3-oxazoline, 2-(1-mercaptoethyl)-2,4
Anat Arzi et al.
Chemical senses, 35(1), 31-40 (2009-11-18)
To assess the feasibility of using odors as a potential mechanism for treating sleep apnea, we set out to test the hypothesis that odorants delivered during sleep would modify respiratory patterns without inducing arousal or wake in healthy sleepers. We
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