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Merck

W272000

Sigma-Aldrich

3-甲硫基丙酸甲酯

≥98%, FG

别名:

3-(硫代甲基)丙酸甲酯

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About This Item

线性分子式:
CH3SCH2CH2COOCH3
CAS号:
分子量:
134.20
FEMA號碼:
2720
Beilstein:
1745077
EC號碼:
歐洲委員會號碼:
428
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
12.002
NACRES:
NA.21

生物源

synthetic

品質等級

等級

FG
Fragrance grade
Halal
Kosher

agency

(EU Regulation 1223/2009)
(follows IFRA guidelines)
meets purity specifications of JECFA

法律遵循

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

化驗

≥98%

折射率

n20/D 1.465 (lit.)

bp

74-75 °C/13 mmHg (lit.)

密度

1.077 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

香料過敏原

no known allergens

感官的

garlic; onion; vegetable; sulfurous; tomato

SMILES 字串

COC(=O)CCSC

InChI

1S/C5H10O2S/c1-7-5(6)3-4-8-2/h3-4H2,1-2H3

InChI 密鑰

DMMJVMYCBULSIS-UHFFFAOYSA-N

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一般說明

Methyl 3-(methylthio)propionate is a sulfur-containing flavor compound found in pineapple, muskmelon and strawberries.

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 3

閃點(°F)

161.6 °F - closed cup

閃點(°C)

72 °C - closed cup

個人防護裝備

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)


分析证书(COA)

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在文件库中查找您最近购买产品的文档。

访问文档库

The significance of volatile sulfur compounds in food flavors: An overview.
McGorrin RJ.
ACS Symp. Ser., 1068, 3-31 (2011)
High-impact sulfur-containing flavor compounds [J].
Bao-Guo S.
Food Sci. Technol., 7, 063-063 (2006)
Changes in strawberry volatile sulfur compounds due to genotype, fruit maturity and sample preparation.
Du X, et al.
Flavour and Fragrance Journal, 27(6), 398-404 (2012)
Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O.
Jordan MJ, et al.
Journal of Agricultural and Food Chemistry, 49(12), 5929-5933 (2001)
Yuwadee Ackarabanpojoue et al.
Journal of food science, 80(5), E998-1004 (2015-04-02)
This study aimed at investigating the effect of nitrate removal from pineapple juice by electrodialysis (ED) on selected properties of the ED-treated juice. Single-strength pineapple juice with reduced pulp content was treated by ED to reduce the nitrate concentration to

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