推荐产品
生物源
synthetic
品質等級
等級
Halal
Kosher
agency
meets purity specifications of JECFA
法律遵循
FDA 21 CFR 172.515
蒸汽密度
2.54 (vs air)
蒸汽壓力
122 mmHg ( 20 °C)
化驗
≥97%
折射率
n20/D 1.426 (lit.)
bp
67-68 °C (lit.)
mp
−113 °C (lit.)
密度
0.820 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
onion; alliaceous
SMILES 字串
CCCS
InChI
1S/C3H8S/c1-2-3-4/h4H,2-3H2,1H3
InChI 密鑰
SUVIGLJNEAMWEG-UHFFFAOYSA-N
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一般說明
丙醇硫醇是一种挥发性硫化合物，据报道其存在于洋葱、土豆 和葡萄酒中。
免責聲明
仅供R&D或非EU食品使用不用于零售。
訊號詞
Danger
危險分類
Acute Tox. 4 Oral - Aquatic Acute 1 - Aquatic Chronic 1 - Flam. Liq. 2 - Skin Sens. 1B
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
-4.0 °F - closed cup
閃點（°C）
-20 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
Food flavors and odors, volatile sulfur compounds in potatoes.
Gumbmann MR & Burr HK.
Journal of Agricultural and Food Chemistry, 12(5), 404-408 (1964)
Estimation of volatile sulphur compounds in beer.
Walker MD
Journal of the Institute of Brewing, 98(4), 283-287 (1992)
An improved gas chromatographic method for the detection and quantitation of mercaptans in blood.
H A Mardini et al.
Clinica chimica acta; international journal of clinical chemistry, 113(1), 35-41 (1981-06-02)
Onion flavor and odor, the volatile flavor components of onions.
Carson JF & Wong FF
Journal of Agricultural and Food Chemistry, 9(2), 140-143 (1961)
E Meschkat et al.
Chemical research in toxicology, 14(1), 110-117 (2001-02-15)
The potent skin sensitizers hex-1-ene- and hexane-1,3-sultone have been synthesized isotopically labeled with (13)C at reactive sites. The reactivity of 2-[(13)C]- and 3-[(13)C]hex-1-ene-1,3-sultones and of 3-[(13)C]hexane-1,3-sultone toward a series of model nucleophiles for protein amino acid residues, i.e., butylamine, diethylamine
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