推荐产品
生物源
synthetic
品質等級
agency
meets purity specifications of JECFA
化驗
≥98%
折射率
n20/D 1.458 (lit.)
bp
116 °C (lit.)
密度
0.979 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
感官的
garlic; onion; fruity; sulfurous
SMILES 字串
CCSC(C)=O
InChI
1S/C4H8OS/c1-3-6-4(2)5/h3H2,1-2H3
InChI 密鑰
APTGPWJUOYMUCE-UHFFFAOYSA-N
一般說明
Ethyl thioacetate is a volatile sulfur compound that is reported to occur in durian fruit and wine.
免責聲明
For R&D or non-EU Food use. Not for retail sale.
訊號詞
Danger
危險分類
Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
64.4 °F - closed cup
閃點（°C）
18 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Analysis of low-volatility organic sulphur compounds in wines by solid-phase microextraction and gas chromatography.
Mestres M, et al.
Journal of Chromatography A, 881(1), 583-590 (2000)
Marlize Z Bekker et al.
Food chemistry, 207, 148-156 (2016-04-16)
The effects of pH and Cu(2+) treatment on the formation of volatile sulfur compounds (VSCs) were investigated in Chardonnay and Shiraz wine samples. Four VSCs were significantly affected by pH, with lower wine pH associated with decreased hydrogen sulfide (H2S)
Antonio G Cordente et al.
Applied and environmental microbiology, 85(6) (2019-01-20)
During alcoholic fermentation of grape sugars, wine yeasts produce a range of secondary metabolites that play an important role in the aroma profile of wines. In this study, we have explored the ability of a large number of wine yeast
Stéphanie Rollero et al.
Food microbiology, 94, 103650-103650 (2020-12-07)
The positive impact of certain non-Saccharomyces yeasts on the aromatic profile of wines has been well documented in literature and their industrial use in association with S. cerevisiae is now recommended. Competition between non-Saccharomyces species and Saccharomyces cerevisiae for various
Sulfur-containing volatiles of durian fruits (Durio zibethinus Murr.).
Weenen H, et al.
Journal of Agricultural and Food Chemistry, 44(10), 3291-3293 (1996)
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系技术服务部门