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W328200

Sigma-Aldrich

Ethyl thioacetate

≥98%

Synonym(s):

S-Ethyl acetothioate, S-Ethyl ethanethioate, S-Ethyl thioacetate

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About This Item

Linear Formula:
CH3COSC2H5
CAS Number:
625-60-5
Molecular Weight:
104.17
FEMA Number:
3282
EC Number:
210-904-9
Council of Europe no.:
11665
MDL number:
MFCD00015178
UNSPSC Code:
12164502
PubChem Substance ID:
24901606
Flavis number:
12.018
NACRES:
NA.21

biological source

synthetic

agency

meets purity specifications of JECFA

assay

≥98%

refractive index

n20/D 1.458 (lit.)

bp

116 °C (lit.)

density

0.979 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

garlic; onion; fruity; sulfurous

SMILES string

CCSC(C)=O

InChI

1S/C4H8OS/c1-3-6-4(2)5/h3H2,1-2H3

InChI key

APTGPWJUOYMUCE-UHFFFAOYSA-N

Related Categories

General description

Ethyl thioacetate is a volatile sulfur compound that is reported to occur in durian fruit and wine.

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

signalword

Danger

Hazard Classifications

Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

64.4 °F - closed cup

flash_point_c

18 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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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)
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
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)
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)
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