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品質等級
化驗
98%
形狀
liquid
折射率
n20/D 1.531 (lit.)
bp
155 °C (lit.)
密度
1.132 g/mL at 25 °C (lit.)
SMILES 字串
SCc1ccco1
InChI
1S/C5H6OS/c7-4-5-2-1-3-6-5/h1-3,7H,4H2
InChI 密鑰
ZFFTZDQKIXPDAF-UHFFFAOYSA-N
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訊號詞
Warning
危險聲明
危險分類
Flam. Liq. 3
儲存類別代碼
3 - Flammable liquids
水污染物質分類(WGK)
WGK 3
閃點(°F)
113.0 °F - closed cup
閃點(°C)
45 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
Imre Blank et al.
Journal of agricultural and food chemistry, 50(8), 2356-2364 (2002-04-04)
The stability of the coffee flavor compound furfuryl mercaptan has been investigated in aqueous solutions under Fenton-type reaction conditions. The impact of hydrogen peroxide, iron, ascorbic acid, and ethylenediaminetetraacetic acid was studied in various combinations of reagents and temperature. Furfuryl
Segolene Leclercq et al.
Journal of agricultural and food chemistry, 55(22), 9189-9194 (2007-10-12)
The objective of this study was to investigate approaches to protect selected flavor compounds from deterioration when stored in an oil matrix. An aroma compound model mixture was prepared in a medium-chain triglyceride (MCT) or sunflower oil (SfO) matrix and
Brian G Lake et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 41(12), 1761-1770 (2003-10-18)
The metabolism of two thiofurans, namely furfuryl mercaptan (FM) and 2-methyl-3-furanthiol (MTF), to their corresponding methyl sulphide and methyl sulphoxide derivatives has been studied in male Sprague-Dawley rat hepatocytes and liver microsomes. Rat hepatocytes converted FM to furfuryl methyl sulphoxide
Luigi Poisson et al.
Journal of agricultural and food chemistry, 57(21), 9923-9931 (2009-10-13)
The formation of several key odorants, such as 2-furfurylthiol (FFT), alkylpyrazines, and diketones, was studied upon coffee roasting. The approach involved the incorporation of potential precursors in green coffee beans by means of biomimetic in-bean and spiking experiments. Both labeled
Christoph Müller et al.
Journal of agricultural and food chemistry, 53(7), 2623-2629 (2005-03-31)
The purpose of the following study was to investigate the influence of coffee roasting on the thiol-binding activity of coffee beverages, and to investigate the potential of various green bean compounds as precursors of thiol-binding sites by using promising "in
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