推荐产品
生物来源
synthetic
质量水平
等级
FG
Kosher
管理合规性
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515
蒸汽密度
3.8 (vs air)
蒸汽压
1.4 mmHg ( 20 °C)
方案
≥98%
折射率
n20/D 1.588 (lit.)
沸点
169 °C (lit.)
mp
−15 °C (lit.)
密度
1.073 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
meaty; sulfurous
SMILES字符串
Sc1ccccc1
InChI
1S/C6H6S/c7-6-4-2-1-3-5-6/h1-5,7H
InChI key
RMVRSNDYEFQCLF-UHFFFAOYSA-N
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一般描述
苯硫醇是一种挥发性硫化合物，据报道，有助于形成肉的风味。
警示用语：
Danger
危险分类
Acute Tox. 1 Inhalation - Acute Tox. 2 Dermal - Acute Tox. 2 Oral - Aquatic Acute 1 - Aquatic Chronic 1 - Eye Dam. 1 - Flam. Liq. 3 - Repr. 2 - Skin Irrit. 2
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
122.0 °F - closed cup
闪点(°C)
50 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
Volatile alkylphenols and thiophenol in species?related characterizing flavors of red meats
a J & Lindsay RC
Journal of Food Science, 56(5), 1197-1202 (1991)
Volatile sulfur compounds contributing to meat flavour. Part. I. Components identified in boiled meat.
Garbusov V, et al.
Molecular Nutrition And Food Research, 20(3), 235-241 (1976)
Yi-Ge Zhou et al.
Chemical communications (Cambridge, England), 48(19), 2510-2512 (2012-01-27)
The use of particle-impact coulometry in identifying and quantifying nanoparticles tagged (or labelled) with electroactive molecules is demonstrated via the detection of 1,4-nitrothiophenol-tagged silver nanoparticles in aqueous dispersion at potentials more negative than -0.17 V (vs. Ag/AgCl, the reduction potential
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Environmental science & technology, 47(2), 1017-1023 (2012-12-12)
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Avelino Corma et al.
Nature chemistry, 5(9), 775-781 (2013-08-24)
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