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Merck

W385101

Sigma-Aldrich

3-Mercaptohexyl acetate

≥98%, FG

別名:

3-sulfanylhexyl acetate

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About This Item

実験式(ヒル表記法):
C8H16O2S
CAS番号:
分子量:
176.28
FEMA番号:
3851
MDL番号:
UNSPSCコード:
12164502
PubChem Substance ID:
Flavis 番号:
12.234
NACRES:
NA.21

由来生物

synthetic

品質水準

グレード

FG
Fragrance grade
Halal
Kosher

認証

follows IFRA guidelines
meets purity specifications of JECFA

法規制遵守

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

アッセイ

≥98%

アプリケーション

flavors and fragrances

文書

see Safety & Documentation for available documents

食物アレルゲン

no known allergens

香料中のアレルゲン

no known allergens

官能

green; fruity; alliaceous; tropical

SMILES記法

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

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保管分類コード

10 - Combustible liquids

WGK

WGK 3

引火点(°F)

163.4 °F

引火点(℃)

73 °C


適用法令

試験研究用途を考慮した関連法令を主に挙げております。化学物質以外については、一部の情報のみ提供しています。 製品を安全かつ合法的に使用することは、使用者の義務です。最新情報により修正される場合があります。WEBの反映には時間を要することがあるため、適宜SDSをご参照ください。

消防法

第4類:引火性液体
第三石油類
危険等級III
非水溶性液体

Jan Code

W385101-100G-K:4548173358925
W385101-VAR-K:
W385101-BULK-K:
W385101-SAMPLE-K:
W385101-1KG-K:


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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

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