所有图片(1)
About This Item
经验公式（希尔记法）:
C5H10OS
CAS号:
分子量:
118.20
FEMA號碼:
3787
EC號碼:
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
13.160
NACRES:
NA.21
推荐产品
生物源
synthetic
品質等級
等級
FG
Halal
Kosher
agency
meets purity specifications of JECFA
法律遵循
EU Regulation 1334/2008 & 178/2002
化驗
≥97%
折射率
n20/D 1.488 (lit.)
bp
160-168 °C (lit.)
密度
1.04 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
meaty; sulfurous
SMILES 字串
CC1OCCC1S
InChI
1S/C5H10OS/c1-4-5(7)2-3-6-4/h4-5,7H,2-3H2,1H3
InChI 密鑰
DBPHPBLAKVZXOY-UHFFFAOYSA-N
一般說明
2-Methyl-3-tetrahydrofuranthiol is a sulfur-containing flavor compound mainly used in meat flavorings.
Natural occurrence: Beef.
生化／生理作用
0.1% PG 时的气味
0.5ppm 时的味道
0.5ppm 时的味道
訊號詞
Warning
危險分類
Eye Irrit. 2 - Flam. Liq. 3 - 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）
123.8 °F - closed cup
閃點（°C）
51 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
Sulfur-containing furans in commercial meat flavorings.
Ruther J & Baltes W.
Journal of Agricultural and Food Chemistry, 42(10), 2254-2259 (1994)
Yuping Liu et al.
Molecules (Basel, Switzerland), 15(8), 5104-5111 (2010-08-18)
Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesized compounds are 3-(methylthio)propyl 4-ethyloctanoate, 2-methyl-3-tetrahydro-furanthiol 4-ethyloctanoate, 4-methyl-5-thiazoleethanol 4-ethyloctanoate, 2-furan-methanethiol 4-ethyloctanoate and 2-methyl-3-furanthiol 4-ethyloctanoate. These five synthetic sulfur-containing
Mosciano, G.
Perfumer & Flavorist, 26, 68-68 (2001)
Sílvia Petronilho et al.
Molecules (Basel, Switzerland), 25(2) (2020-01-16)
Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain
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