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주요 문서

W204218

Sigma-Aldrich

Allyl sulfide

≥97%, FG

동의어(들):

Thioallyl ether, 3,3′-Thiobis-1-propene, Diallyl sulfide, NSC 20947

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크기 선택

W204218-SAMPLE-K
₩83,636
100 G
₩91,756
1 KG
₩686,648
4 KG
₩2,109,170

₩83,636


구입 가능 여부는 고객센터에 문의하십시오.

벌크 견적 요청추가 정보 요청

크기 선택

보기 변경
W204218-SAMPLE-K
₩83,636
100 G
₩91,756
1 KG
₩686,648
4 KG
₩2,109,170

About This Item

Linear Formula:
(CH2=CHCH2)2S
CAS Number:
Molecular Weight:
114.21
FEMA Number:
2042
Beilstein:
1736016
EC Number:
유럽평의회 번호:
2174
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
12.088
NACRES:
NA.21

₩83,636


구입 가능 여부는 고객센터에 문의하십시오.

벌크 견적 요청추가 정보 요청

생물학적 소스

synthetic

Quality Level

Grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

규정 준수

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515

vapor density

3.9 (vs air)

vapor pressure

7 mmHg ( 20 °C)

분석

≥97%

refractive index

n20/D 1.490 (lit.)

bp

138 °C (lit.)

mp

−83 °C (lit.)

density

0.887 g/mL at 25 °C (lit.)

응용 분야

flavors and fragrances

문건

see Safety & Documentation for available documents

식품 알레르기항원

no known allergens

향수 알레르기항원

no known allergens

감각 수용성의

garlic; horseradish; onion; sulfurous

SMILES string

C=CCSCC=C

InChI

1S/C6H10S/c1-3-5-7-6-4-2/h3-4H,1-2,5-6H2

InChI key

UBJVUCKUDDKUJF-UHFFFAOYSA-N

유사한 제품을 찾으십니까? 방문 제품 비교 안내

일반 설명

Allyl sulfide is a volatile flavor compound naturally found in Allium species such as garlic and onion.[1] It is has a characteristic garlic odor and is used as a flavoring agent in meat and condiments.[2]

애플리케이션


  • Diallylsulfide attenuates excessive collagen production and apoptosis in a rat model of bleomycin induced pulmonary fibrosis through the involvement of protease activated receptor-2.: The research highlights the protective effects of diallyl sulfide against pulmonary fibrosis, focusing on its ability to modulate protease activated receptor-2 and reduce collagen production (Kalayarasan et al., 2013).

픽토그램

Flame

신호어

Warning

유해 및 위험 성명서

Hazard Classifications

Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point (°F)

114.8 °F - closed cup

Flash Point (°C)

46 °C - closed cup

개인 보호 장비

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


가장 최신 버전 중 하나를 선택하세요:

시험 성적서(COA)

Lot/Batch Number

적합한 버전을 찾을 수 없으신가요?

특정 버전이 필요한 경우 로트 번호나 배치 번호로 특정 인증서를 찾을 수 있습니다.

이 제품을 이미 가지고 계십니까?

문서 라이브러리에서 최근에 구매한 제품에 대한 문서를 찾아보세요.

문서 라이브러리 방문

Burdock GA
Encyclopedia of Food and Color Additives, 1, 101-101 (1997)
Fenaroli's Handbook of Flavor Ingredients, Fifth Edition, 1971, 25-25 null
Chong-Kuei Lii et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 50(3-4), 478-484 (2011-12-06)
Garlic and its organosulfur compounds display hypolipidemic effects by inhibiting fatty acid and cholesterol synthesis. We investigated the anti-adipogenic effect of diallyl trisulfide (DATS), the second most abundant organosulfide in garlic oil. We studied the effects of DATS in 3T3-L1
Zhi Zhu et al.
Journal of the science of food and agriculture, 93(3), 560-567 (2012-08-14)
Garlic oil (GO) has blood lipid-lowering effects. Milk fatty acid (FA) originates partly from plasma, and can be affected by the mammary lipogenesis. This study aimed to investigate GO effects on milk FA profile and mammary lipogenesis-related gene expression. Early-lactation
Xiaonan Lu et al.
The Journal of antimicrobial chemotherapy, 67(8), 1915-1926 (2012-05-03)
Bacterial biofilms pose significant food safety risks because of their attachment to fomites and food surfaces, including fresh produce surfaces. The purpose of this study was to systematically investigate the activity of selected antimicrobials on Campylobacter jejuni biofilms. C. jejuni

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