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类别 Category:flavor and fragrance agents
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
物理性质 Physical Properties:
| 出现 Appearance: | 无色透明液体（est） colorless clear liquid (est) |
| 化验 Assay: | 98.00至100.00 98.00 to 100.00
|
| 食品化学品法典列表 Food Chemicals Codex Listed: | No |
| 沸点 Boiling Point: | 198.00 °C. @ 760.00 mm 汞 Hg
|
| 蒸汽压力 Vapor Pressure: | 0.039000 毫米汞柱 mm汞 Hg @ 25.00 °C. (est) |
| 闪点 Flash Point: | 210.00 °F. tcc TCC ( 98.89 °C. )
|
| logp（o / w） logP (o/w): | 1.644（est） 1.644 (est) |
| 溶于 Soluble in: |
| | alcohol | | | heptane | | | 水 water, 3166 mg / l @ 25°c（est） 3166 mg/L @ 25 °C (est) |
| 不溶于 Insoluble in: |
| | 水 water |
感官特性 Organoleptic Properties:
| 气味类型 Odor Type: sulfurous |
气味强度 Odor Strength:high ,
建议在0.10％或更少的溶液中闻到 recommend smelling in a 0.10 % solution or less |
| sulfurous fruity fruit 热带水果 Tropical Fruits |
| 气味描述 Odor Description:at 0.10 % in 二丙烯 dipropylene glycol. sulfurous fruity tropical |
| sulfurous fruity savory chicken meaty coffee roasted coffee fruity |
气味描述 Odor Description:at 0.10 %. 含硫的 Sulfurous, 原来 initially fruity 然后 then 变得 becoming savory and chicken meaty with a 轻微 slight roasted coffee 细微差别 nuance and a 暗示 hint of 果味 fruitiness on 干燥 dry out
Mosciano, 杰拉德·普夫25 Gerard P&F 25, 4 No. 4, 71, (2000) |
| 风味类型 Flavor Type: sulfurous |
| fruit 热带水果 Tropical Fruits 百香果 passion fruit guava grapefruit sulfurous |
| 口味描述 Taste Description: 热带水果百香果番石榴葡萄果实含硫 tropical fruit passion fruit guava grape fruit sulphurous |
| sulfurous guava fruit 热带水果 Tropical Fruits fruity brothy savory eggy |
口味描述 Taste Description: at 0.05 - 10.00 百万分之几 ppm. 含硫的 Sulfurous, 番石榴热带果味 guava tropical fruity, with a 暗示 hint of brothy savory and egg
Mosciano, 杰拉德·普夫25 Gerard P&F 25, 4 No. 4, 71, (2000) |
| 来自其他 的气味和/或风味描述（如果找到）。 Odor and/or flavor descriptions from others (if found). |
| R C Treatt & Co Ltd |
| 3-巯基己醇清真 3-Mercaptohexanol Halal, 犹太洁食 KosherOdor |
| 气味描述 Odor Description:sulfurous, 热带水果;美味的 tropical fruit; savory, egg, broth |
口味描述 Taste Description:tropical
采用 Use: 0.5-1百万分之几 ppm的热带水果（百香果 , guava, 芒果 FLmango, 菠萝 FLpineapple, 桃子）;和烤鸡肉的咸味 peach); and for roasted savoury notes in chicken, 猪肉。 pork. |
| 弗鲁塔罗姆 Frutarom |
| 3-巯基己-1-醇 3-Mercaptohexan-1-ol |
气味描述 Odor Description:果味的 Fruity, 硫磺 Sulphurus, Tropical
建议用途 Suggested Uses: 榴莲 Durian, 芒果 FLmango, 菠萝 FLpineapple, 软水果 Soft Fruits, 热带水果 Tropical Fruits |
| Symrise |
| 硫己醇-3 5％三 Thiohexanole-3 5% TRI |
口味描述 Taste Description:百香果 passion fruit, 热带水果 Tropical Fruits, guava, sulfurous, grapefruit in 稀释 dilution
有用的 Useful in: 咸肉 savory meat, 果味柑橘 fruity citrus, 果黄 fruity yellow, 果味热带。 fruity tropical. |
化妆品信息 Cosmetic Information:
供应商 Suppliers:
| Advanced Biotech |
| 百香果硫醇1％乙二胺天然 PASSION FRUIT MERCAPTAN 1% ETOH NATURAL
|
| Advanced Biotech |
| 百香果硫醇1％pg天然 PASSION FRUIT MERCAPTAN 1% PG NATURAL
|
| Augustus Oils |
| 3巯基1己醇 3 Mercapto 1 Hexanol
|
| 服务 Services |
| Augustus Oils |
| 三醋精中的3硫代己醇5％ 3 Thiohexanol 5% In Triacetin
|
| Axxence Aromatic |
| 3-巯基己醇 3-Mercapto-hexanol, Natural
犹太洁食 KosherOdor |
| 可持续性 Sustainability |
| Beijing Lys Chemicals |
| 3-巯基己-1-醇 3-Mercaptohexan-1-ol
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| BOC Sciences |
| 仅供实验/研究使用。 For experimental / research use only. |
| 3-mercapto-1-hexanol
|
| Charkit Chemical |
| 巯基己醇-1-醇 MERCAPTOHEXAN-1-OL, 3- fema 3850 3- FEMA 3850
|
| DeLong Chemicals America |
| 3-巯基己醇 3-Mercapto-hexanol, 犹太洁食 KosherOdor
|
| Endeavour Specialty Chemicals |
| 3-巯基-1-己醇96％f＆amp; f 3-Mercapto-1-hexanol 96% F&F
|
| 特种化工产品组 Speciality Chemical Product Groups |
| Excellentia International |
| 天然3-巯基己醇 3-Mercapto Hexanol Natural
|
| 弗鲁塔罗姆 Frutarom |
| 3-巯基己-1-醇 3-Mercaptohexan-1-ol
气味 For Odor: 果味的 Fruity, 硫磺 Sulphurus, Tropical 采用 Use: 建议用途 Suggested Uses: 榴莲 Durian, 芒果 FLmango, 菠萝 FLpineapple, 软水果 Soft Fruits, 热带水果 Tropical Fruits |
| 济南启蒙化工技术（梧桐香气） Jinan Enlighten Chemical Technology(Wutong Aroma ) |
| 3-巯基己醇 3-Mercapto-hexanol
|
| Natural Advantage |
| 巯基-1-己醇 Mercapto-1-Hexanol , 3一 3- Nat, pg的1％ 1% in PG
味道 Flavor: chicken, coffee, roasted, fruity, meaty, roasted, savory, 含硫的 sulphurous, tropical |
| 里弗赛德芳烃有限公司是英国在欧洲的独家分销商，可用于任何非美国的查询 Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries |
| Natural Advantage |
| 巯基-1-己醇 Mercapto-1-Hexanol, 3一 3- Nat, 1％的三醋精钠 1% in Triacetin Nat USOC
味道 Flavor: chicken, coffee, roasted, fruity, meaty, roasted, savory, 含硫的 sulphurous, tropical |
| Natural Advantage |
| 巯基-1-己醇 Mercapto-1-Hexanol, 3一 3- Nat, 三醋精中1％ 1% in Triacetin
味道 Flavor: chicken, coffee, roasted, fruity, meaty, roasted, savory, 含硫的 sulphurous, tropical |
| Penta International |
| 天然3-巯基-1-己醇（纯净） 3-MERCAPTO-1-HEXANOL NATURAL (NEAT)
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| Penta International |
| 3-巯基-1-己醇 3-MERCAPTO-1-HEXANOL
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| Penta International |
| 3-巯基己醇 3-Mercapto-hexanol 自然 NATURAL 1% in IN 乙醇 ETHANOL
|
| R C Treatt & Co Ltd |
| 3-巯基己醇 3-Mercapto-hexanol
清真 Halal, 犹太洁食 KosherOdor 气味 For Odor: sulfurous, 热带水果;美味的 tropical fruit; savory, egg, broth 味道 Flavor: tropical 采用 Use: 0.5-1百万分之几 ppm的热带水果（百香果 , guava, 芒果 FLmango, 菠萝 FLpineapple, 桃子）;和烤鸡肉的咸味 peach); and for roasted savoury notes in chicken, 猪肉。 pork. |
| Riverside Aromatics |
| 3-巯基-1-己醇 3-MERCAPTO-1-HEXANOL, 自然 NATURAL, pg的1％ 1% in PG
|
| Robinson Brothers |
| 3-巯基-1-己醇f＆amp; f 3-Mercapto-1-hexanol F&F
|
| https: //www.robinsonbrothers.uk/化学能力 chemistry-competences |
| 西格玛·奥尔德里奇 Sigma-Aldrich: 奥尔德里奇 Aldrich |
| 仅供实验/研究使用。 For experimental / research use only. |
| 3-巯基-1-己醇 3-MERCAPTO-1-HEXANOL
|
| Symrise |
| 硫己醇-3 5％三 Thiohexanole-3 5% TRI
味道 Flavor: 百香果 passion fruit, 热带水果 Tropical Fruits, guava, sulfurous, grapefruit in 稀释 dilution 有用的 Useful in: 咸肉 savory meat, 果味柑橘 fruity citrus, 果黄 fruity yellow, 果味热带。 fruity tropical. |
| Taytonn |
| 3-巯基己-1-醇 3-Mercaptohexan-1-ol
气味 For Odor: 含硫的 sulphurous, 果味的 Fruity, Tropical |
| TCI AMERICA |
| 仅供实验/研究使用。 For experimental / research use only. |
| 3-巯基-1-己醇> 98.0％（gc） 3-Mercapto-1-hexanol >98.0%(GC)
|
| United International |
| 3-巯基-1-己醇 3-MERCAPTO-1-HEXANOL
|
| WholeChem |
| 3-巯基己-1-醇 3-Mercaptohexan-1-ol
|
安全信息 Safety Information:
| 首选SDS Preferred SDS: 视图 View |
| 欧洲信息 European information : |
| 最重要的危害 Most important hazard(s): | | xi-刺激性 Xi - Irritant |
R 36/38 - 烦 的 Irritating to skin 皮 and 眼睛 眼睛 eyes.
S 02 - 保持 Keep out of the 达到 reach of 孩子们 children.
S 26 - In 案件 case of contact with 眼睛 眼睛 eyes, 冲洗 rinse 立即 immediately with 充裕 plenty of 水 water and 寻求 seek 医疗 medical advice.
S 36/39 - 穿 我们 Wear 适当 suitable 服装 clothing and 眼睛 eye/face 保护 protection.
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| 危害识别 Hazards identification |
| |
| 物质或混合物的分类 Classification of the substance or mixture |
| 根据29 cfr 1910（osha hcs）进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| 没有找到。 None found. |
| ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements |
| |
| 象形图 Pictogram | |
| |
| 危险说明 Hazard statement(s) |
| 没有找到。 None found. |
| 防范说明 Precautionary statement(s) |
| 没有找到。 None found. |
| 口服/肠胃外毒性 Oral/Parenteral Toxicity: |
|
未定 Not determined
|
| 皮肤毒性 Dermal Toxicity: |
|
未定 Not determined
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| 吸入毒性 Inhalation Toxicity: |
|
未定 Not determined
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使用安全信息 Safety in Use Information:
| 类别 Category: | | flavor and fragrance agents |
| IFRA IFRA 码 Code of 实践 Practice 通知 not Notification of the 49th 修正案 Amendment to the IFRA IFRA 码 Code of 实践 Practice |
| 推荐的3-硫代己醇用量不超过 Recommendation for 3-thiohexanol usage levels up to: | | | 香料浓缩物中的0.0500％。 0.0500 % in the fragrance concentrate.
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| 最大化源自调查的每日摄入量（ms di- di- eu） : | nd（微克/ 均/天） ND (μg/capita/day) |
| 结构类 Structure Class: | I |
| 采用 Use 等级 水平 levels for FEMA GRAS flavoring 物质 substances on 哪一个 which the FEMA 专家 Expert 面板 Panel 基于 based its its 判断 judgments that the 物质 substances are 通常 基因 generally 公认的 recognized as safe (GRAS). |
| The 专家 Expert 面板 Panel 也 also 发表 publishes 分离 separate 广泛 extensive 评论 reviews of scientific information on all FEMA GRAS flavoring 物质 substances and can be 发现 found at FEMA 味道 Flavor Ingredient 图书馆 Library |
| 出版编号 publication number: 18 |
| 点击这里查看出版物18 Click here to view publication 18 |
| | 平均 average 通常 usual 百万分之几 ppm | 平均 average 最大 maximum 百万分之几 ppm |
| 焙烤食品 baked goods: | 0.05000 | 0.20000 |
| 饮料（不含醇） beverages(nonalcoholic): | 0.00500 | 0.05000 |
| 醇饮料 beverages(alcoholic): | 0.01000 | 0.10000 |
| 早餐麦片 breakfast cereal: | - | - |
| 起司 cheese: | - | - |
| 口香糖 chewing gum: | 0.05000 | 0.30000 |
| 调味品/调味品 condiments / relishes: | - | - |
| 糖果烧烤 confectionery froastings: | 0.01000 | 0.10000 |
| 蛋制品 egg products: | - | - |
| 脂肪/油 fats / oils: | - | - |
| 鱼产品 fish products: | - | - |
| 冷冻乳制品 frozen dairy: | 0.01000 | 0.10000 |
| 水果冰 fruit ices: | 0.01000 | 0.10000 |
| 明胶/布丁 gelatins / puddings: | 0.01000 | 0.10000 |
| 砂糖 granulated sugar: | - | - |
| 肉汁 gravies: | - | - |
| 硬糖 hard candy: | 0.01000 | 0.10000 |
| 仿乳制品 imitation dairy: | - | - |
| 速溶咖啡/茶 instant coffee / tea: | - | - |
| 果酱/果冻 jams / jellies: | - | - |
| 肉制品 meat products: | - | - |
| 奶制品 milk products: | 0.01000 | 0.10000 |
| 坚果产品 nut products: | - | - |
| 其他谷物 other grains: | - | - |
| 家禽 poultry: | - | - |
| 加工水果 processed fruits: | 0.01000 | 0.10000 |
| 加工蔬菜 processed vegetables: | - | - |
| 重构蔬菜 reconstituted vegetables: | - | - |
| 调味料 seasonings / flavors: | - | - |
| 休闲食品 snack foods: | - | - |
| 软糖 soft candy: | - | - |
| 汤类 soups: | - | - |
| 糖替代品 sugar substitutes: | - | - |
| 甜酱 sweet sauces: | - | - |
安全参考 Safety references:
欧洲食品安全法规（efsa） European Food Safety Athority(efsa):风味使用水平；亚急性 Flavor usage levels; Subacute, 亚慢性 Subchronic, 慢性和致癌性研究；发育/ 毒性研究；遗传毒性研究... Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
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欧洲食品安全局（efsa EFSA）参考 :
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调味组评估8（fge.08）[1] Flavouring Group Evaluation 8 (FGE.08)[1]: 脂族和脂环族单- Aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 polysulphides with or 没有 without 额外 加成 additional 充氧 氧 oxygenated 功能性 functional groups from chemical group 20
视图 View page or 视图 View pdf
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调味组评估8 Flavouring Group Evaluation 8, 版本1（fge.08rev1） Revision 1 (FGE.08Rev1): 脂族和脂环族单- Aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 polysulphides with or 没有 without 额外 加成 additional 充氧 氧 oxygenated 功能性 functional groups from chemical groups 20 and 30
视图 View page or 视图 View pdf
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调味品组评价的科学见解8 Scientific Opinion on Flavouring Group Evaluation 8, 版本3（fge.08rev3） Revision 3 (FGE.08Rev3): 脂族和脂环族单- Aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 polysulphides with or 没有 without 额外 加成 additional 充氧 氧 oxygenated 功能性 functional groups from chemical groups 20 and 30
视图 View page or 视图 View pdf
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调味品组评价的科学见解08 Scientific Opinion on Flavouring Group Evaluation 08, 修订版4（fge.08rev4） Revision 4 (FGE.08Rev4): 脂族和脂环族单- Aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 polysulphides with or 没有 without 额外 加成 additional 充氧 氧 oxygenated 功能性 functional groups from chemical groups 20 and 30
视图 View page or 视图 View pdf
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| Epi系统 EPI System: 视图 View |
| EPA物质注册服务（tsca TSCA） :51755-83-0 |
| EPA ACToR:毒理学资料 Toxicology Data |
| EPA物质注册服务（SRS） :注册表 Registry |
| 实验室化学安全摘要 Laboratory Chemical Safety Summary :521348 |
| 国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:Data |
| 德国wgk WGK Germany:3 |
| 3-硫烷基己-1-醇 3-sulfanylhexan-1-ol |
| chemidplus Chemidplus:0051755830 |
参考资料 References:
其他资料 Other Information:
潜在搅拌机 Potential Blenders and core 组件 components note
潜在用途 Potential Uses:
存在（自然 Occurrence (nature, food, 其他） other): note
同义词 Synonyms:
| | 己醇-1-醇 hexan-1-ol, 3-mercapto- | | 1- | hexanol, 3-mercapto- | | 3- | mercapto-1-hexanol | | 3- | mercapto-1-hexanol natural (整齐 neat) | | 3- | mercapto己醇-1-醇 hexan-1-ol | | 3- | mercaptohexanol | | 3- | mercaptohexanol natural 1% in ethanol | | 3- | mercaptohexyl alcohol | | 3- | mercaptohexyl alcohol 0.1% in etoh ETOH natural | | 3- | mercaptohexyl alcohol natural | | | 百香果 passion fruit mercaptan | | | 百香果 passionfruit mercaptan | | 3- | sulfanyl hexanol | | 3- | sulfanyl己醇-1-醇 hexan-1-ol | | 3- | thio己醇-1-醇 hexan-1-ol | | 3- | thiohexanol 5% in triacetin | | 3- | thiohexanol natural | | | thiohexanole-3 5% 三 TRI |
文章 Articles:
| 调香师调味师 Perfumer & Flavorist:调味料的感官特性 Organoleptic Characteristics of Flavor Materials |
| 已发布 PubMed:发酵前添加葡萄单宁会增加葡萄酒中各种硫醇的含量。 Pre-fermentation addition of grape tannin increases the varietal thiols content in wine. |
| 调香师调味师 Perfumer & Flavorist:成分简介 Ingredient Profile: 3-巯基己醇 3-Mercapto-hexanol |
| 已发布 PubMed:新的搅拌棒吸附萃取方法的开发用于测定葡萄酒中中等含量的挥发性硫醇。 Development of a new stir bar sorptive extraction method for the determination of medium-level volatile thiols in wine. |
| 已发布 PubMed:超高效液相色谱-质谱联用技术可直接准确地测定芥子气中4-巯基-4-甲基-2-戊酮和3-巯基己酮-1-醇的半胱氨酸和谷胱甘肽化的前体 Direct accurate analysis of cysteinylated and glutathionylated precursors of 4-mercapto-4-methyl-2-pentanone and 3-mercaptohexan-1-ol in must by ultrahigh performance liquid chromatography coupled to mass spectrometry. |
| 已发布 PubMed:挥发性硫醇对红酒中黑醋栗香气形成的影响。 Influence of volatile thiols in the development of blackcurrant aroma in red wine. |
| 已发布 PubMed:在新西兰长相思葡萄酒中水解并形成挥发性酯。 Hydrolysis and formation of volatile esters in New Zealand Sauvignon blanc wine. |
| 已发布 PubMed:与葡萄酒相关的亲核试剂定量醌反应速率的方法 A method to quantify quinone reaction rates with wine relevant nucleophiles: 了解各种硫醇氧化损失的关键。 a key to the understanding of oxidative loss of varietal thiols. |
| 已发布 PubMed:三种不同方法对长相思葡萄酒中的主要气味进行评估。 Evaluation of key odorants in sauvignon blanc wines using three different methodologies. |
| 已发布 PubMed:葡萄必须非酿酒酵母微生物群落 The grape must non-Saccharomyces microbial community: 对挥发性硫醇释放的影响。 impact on volatile thiol release. |
| 已发布 PubMed:葡萄收获步骤对长相思白葡萄酒中硫醇香气的影响。 Influence of grape-harvesting steps on varietal thiol aromas in Sauvignon blanc wines. |
| 已发布 PubMed:酵母irc7基因编码一个β-裂合酶，负责葡萄酒中硫醇4-巯基-4-甲基戊二-2-酮的生成。 The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine. |
| 已发布 PubMed:3-巯基己醇的演变 Evolution of 3-mercaptohexanol, 硫化氢 hydrogen sulfide, 和长相思瓶装葡萄酒中的甲硫醇。谷胱甘肽的作用 and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, 铜 copper, 氧气暴露 oxygen exposure, 和封闭来源的氧气。 and closure-derived oxygen. |
| 已发布 PubMed:3-硫烷基己醇前体在葡萄细胞中的生物发生 3-Sulfanylhexanol precursor biogenesis in grapevine cells: 灰葡萄孢的刺激作用。 the stimulating effect of Botrytis cinerea. |
| 已发布 PubMed:阐明1 Elucidation of the 1,3-硫烷基醇的氧化机理 3-sulfanylalcohol oxidation mechanism: 在 变色葡萄酒中对3-硫烷基己醇二硫化物的异常鉴定。 an unusual identification of the disulfide of 3-sulfanylhexanol in sauternes botrytized wines. |
| 已发布 PubMed:分析 Analysis, 存在 Occurrence, 白葡萄酒中五种多功能硫醇的合成和潜在的感官意义。 and potential sensory significance of five polyfunctional mercaptans in white wines. |
| 已发布 PubMed: dna中双链脱氧核糖核酸 DNA的可控取向是通过电化学阻抗谱成功确定dna杂交的关键。 |
| 已发布 PubMed:表面束缚的dna的熔化温度。 Melting temperature of surface-tethered DNA. |
| 已发布 PubMed:在酿酒条件下实验室和中试规模发酵的比较。 A comparison of laboratory and pilot-scale fermentations in winemaking conditions. |
| 已发布 PubMed:了解硫醇和二硫键自组装dna受体单层在生物传感应用中的作用。 Understanding the role of thiol and disulfide self-assembled DNA receptor monolayers for biosensing applications. |
| 已发布 PubMed:小型spe小柱中挥发性硫醇的选择性预浓缩 Selective preconcentration of volatile mercaptans in small SPE cartridges: 定量测定葡萄酒中的痕量气味活性多官能硫醇。 quantitative determination of trace odor-active polyfunctional mercaptans in wine. |
| 已发布 PubMed:衍生后通过顶空固相微萃取定量测定葡萄酒中强力气味挥发性硫醇的改进方法。 Improved method to quantitatively determine powerful odorant volatile thiols in wine by headspace solid-phase microextraction after derivatization. |
| 已发布 PubMed:通过表面增强拉曼散射光谱法快速检测葡萄糖。 Rapid glucose detection by surface enhanced Raman scattering spectroscopy. |
| 已发布 PubMed:长相思白葡萄酒中3-巯基己醇（3mh）生物发生的新见解 New insights on 3-mercaptohexanol (3MH) biogenesis in Sauvignon Blanc wines: cys-3mh和（e）-hexen-2-al不是主要的前体。 Cys-3MH and (E)-hexen-2-al are not the major precursors. |
| 已发布 PubMed:氮分解代谢物的阻抑在前体运输水平上调节长相思特有的芳香族硫醇的生成。 Nitrogen catabolite repression modulates the production of aromatic thiols characteristic of Sauvignon Blanc at the level of precursor transport. |
| 已发布 PubMed:氮分解代谢抑制可控制酿酒酵母在酿酒过程中释放挥发性硫醇。 Nitrogen catabolic repression controls the release of volatile thiols by Saccharomyces cerevisiae during wine fermentation. |
| 已发布 PubMed:合成3-巯基己醇（3-mh）的半胱氨酸结合物的各个非对映异构体。 Synthesis of the individual diastereomers of the cysteine conjugate of 3-mercaptohexanol (3-MH). |
| 已发布 PubMed:稳定同位素稀释分析法定量测定娇小牛藤的葡萄汁和葡萄酒中3-硫基己基-1-醇的半胱氨酸s-共轭物。 Quantification of cysteine S-conjugate of 3-sulfanylhexan-1-ol in must and wine of petite arvine vine by stable isotope dilution analysis. |
| 已发布 PubMed:甜点和起泡白葡萄酒香气的化学表征（pedroximénez The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, 菲诺 Fino, 苏uter Sauternes, 和 （静脉 Cava）气相色谱-比色法和化学定量分析。 |
| 已发布 PubMed:电位的富翁根中甲醇提取物的乙酸乙酯可溶级分可诱导细胞凋亡并降低内源性谷胱甘肽水平。 Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans. Optimized procedure and analytical applications. |
| 已发布 PubMed:氧化产生的分光光度法，包括用电解生成的硫酸锰（iii）和二苯胺测定各种水果样品中的抗坏血酸 Quantitative determination of wine polyfunctional mercaptans at nanogram per liter level by gas chromatography-negative ion mass spectrometric analysis of their pentafluorobenzyl derivatives. |
| 已发布 PubMed:葡萄酒酵母对挥发性硫化合物的调节。 Modulation of volatile sulfur compounds by wine yeast. |
| 已发布 PubMed:优化了选择性分离某些强力芳香硫醇的程序。酒中定量方法的开发和验证。 Optimization of a procedure for the selective isolation of some powerful aroma thiols. Development and validation of a quantitative method for their determination in wine. |
| 已发布 PubMed:新鲜啤酒中多官能硫醇的存在。 Occurrence of polyfunctional thiols in fresh lager beers. |
| 已发布 PubMed: 原位扫描隧道显微镜鉴定单链脱氧核糖核酸 DNA。 |
| 已发布 PubMed:顶空固相微萃取与纤维上衍生化和气相色谱-负化学电离质谱法测定ngl（-1）水平的2-甲基-3-呋喃硫醇和乙酸3-巯基己酯自动分析 Automated analysis of 2-methyl-3-furanthiol and 3-mercaptohexyl acetate at ng L(-1) level by headspace solid-phase microextracion with on-fibre derivatisation and gas chromatography-negative chemical ionization mass spectrometric determination. |
| 已发布 PubMed: 盖和软木塞对长相思白葡萄酒中SO2含量和香气的影响。 Effect of screwcap and cork closures on SO2 levels and aromas in a Sauvignon Blanc wine. |
| 已发布 PubMed:十二烷硫醇/巯基己醇混合层促进了牛血浆中表面增强拉曼光谱的实时葡萄糖感测。 Real-time glucose sensing by surface-enhanced Raman spectroscopy in bovine plasma facilitated by a mixed decanethiol/mercaptohexanol partition layer. |
| 已发布 PubMed:通过2-（生物素亚氨基）乙硫醇的自组装单分子膜定向固定抗体，用于免疫阵列制备。 Oriented immobilization of antibodies by a self-assembled monolayer of 2-(biotinamido)ethanethiol for immunoarray preparation. |
| 已发布 PubMed:气相色谱-嗅觉法和化学定量研究六种优质西班牙陈年红葡萄酒的香气。 Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines. |
| 已发布 PubMed:β-裂合酶催化的半胱氨酸结合物裂解产生3-巯基己醛和3-巯基己醇的立体化学过程。 Stereochemical course of the generation of 3-mercaptohexanal and 3-mercaptohexanol by beta-lyase-catalyzed cleavage of cysteine conjugates. |
| 已发布 PubMed:通过脂肪酶催化的3-乙酰基硫酯水解生成3-巯基己醛和3-巯基己醇的立体选择性。 Stereoselectivity of the generation of 3-mercaptohexanal and 3-mercaptohexanol by lipase-catalyzed hydrolysis of 3-acetylthioesters. |
| 已发布 PubMed:巯基伯醇及其类似物的组合合成和感官特性。 Combinatorial synthesis and sensorial properties of mercapto primary alcohols and analogues. |
| 已发布 PubMed:影响来自加那利群岛的各种年轻白葡萄酒的气味。 Impact odorants of different young white wines from the Canary Islands. |
| 已发布 PubMed:歌海娜桃红葡萄酒香气的化学表征 Chemical characterization of the aroma of Grenache rosé wines: 香精提取物稀释分析 aroma extract dilution analysis, 定量测定 quantitative determination, 和感觉重建研究。 and sensory reconstitution studies. |
| 已发布 PubMed:金属取代碳酸酐酶 Metal substitutions incarbonic anhydrase: 卤离子探针研究。 a halide ion probe study. |
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3D/INCHI