4-巯基-2-戊酮1%乙酰 4-mercapto-2-pentanone 1% in acetoin
4,2-硫戊酮1%乙酰 2-thiopentanone 1% in acetoin

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    92585-08-5 4-巯基-2-戊酮95% 92585-08-5 4-Mercapto-2-pentanone 95%
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    需要这个物品来调味吗?您可以联系化学来源协会。 Need This Item for Flavor? You can contact the Chemical Sources Association.
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CAS号 CAS Number: 92585-08-5Picture of molecule3D/INCHI
来自的% % from:1.00%
FDA UNII:8646NA32I8
nikkaji网站 Nikkaji Web:J1.716.667K
XlogP3-AA: 0.60(估 est)
分子量 Molecular Weight:118.19890000
式 Formula:c5 h10 o s C5 H10 O S
核磁共振预测器 NMR Predictor:预测(适用于Chrome或Firefox) Predict (works with chrome or firefox)
也可以包含 Also(can) Contains:acetoin 99.00%
efsa / jecfa评论 EFSA/JECFA Comments:
规格(调味品行业 Specifications (Flavour Industry, 2006x)。外消旋体(effa 2006x). Racemate (EFFA, 2010a)。 2010a).
类别 Category:flavoring agents
 
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
谷歌学术 Google Scholar:搜索 Search
谷歌书 Google Books:搜索 Search
谷歌学术 Google Scholar: with word "volatile"搜索 Search
谷歌学术 Google Scholar: with word "flavor"搜索 Search
谷歌学术 Google Scholar: with word "odor"搜索 Search
调香师和调味师 Perfumer and Flavorist:搜索 Search
谷歌专利 Google Patents:搜索 Search
美国专利 US Patents:搜索 Search
欧盟专利 EU Patents:搜索 Search
pubchem专利 Pubchem Patents:搜索 Search
jecfa食品调味料 JECFA Food Flavoring:1670 4-巯基-2-戊酮1%的乙酰 1670 4-mercapto-2-pentanone 1% in acetoin
Flavis号码 FLAVIS Number:12.264(旧) 12.264 (Old)
dg sante食品调味料 DG SANTE Food Flavourings:12.264 4,2-硫戊酮1%乙酰 2-thiopentanone 1% in acetoin
fema号 FEMA Number:4157 4-巯基-2-戊酮1%乙酰 4-mercapto-2-pentanone 1% in acetoin
自由贸易区 FDA:不再提供这七种合成调味剂的使用 No longer provide for the use of these seven synthetic flavoring substances
fda mainterm(satf) FDA Mainterm (SATF):92585-08-5 ; 4-MERCAPTO-2-PENTANONE
 
物理性质 Physical Properties:
出现 Appearance: 无色至黄澄清液体(估 est)
化验 Assay: 95.00至100.00 95.00 to 100.00
食品化学品法典列表 Food Chemicals Codex Listed: No
比重 Specific Gravity:1.15400 to 1.15800 @ 25.00 °C.
磅每加仑-(估 est)。 : 9.602 to 9.636
折光率 Refractive Index:1.43700 to 1.44300 @ 20.00 °C.
沸点 Boiling Point: 258.00 to 260.00 °C. @ 760.00 mm 汞 Hg
蒸汽压力 Vapor Pressure:1.297000 毫米汞柱 mm汞 Hg @ 25.00 °C. (估 est)
闪点 Flash Point: 137.00 °F. tcc TCC ( 58.33 °C. )
logp(o / w) logP (o/w): 1.021(估 est)
溶于 Soluble in:
 alcohol
 水 water, 3.026e + 004 mg / l @ 25°c(估 est)
不溶于 Insoluble in:
 水 water
 
感官特性 Organoleptic Properties:
气味类型 Odor Type: meaty
气味强度 Odor Strength:高 high ,
建议在0.01%或更少的溶液中闻到 recommend smelling in a 0.01 % solution or less
pungent meaty
气味描述 Odor Description:at 0.01 % in propylene glycol. 辛辣的肉 pungent meaty
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).
 
化妆品信息 Cosmetic Information:
没找到 None found
 
供应商 Suppliers:
BOC Sciences
仅供实验/研究使用。 For experimental / research use only.
4-巯基-2-戊酮95% 4-Mercapto-2-pentanone 95%
Parchem Parchem
4-巯基-2-戊酮1%乙酰 4-mercapto-2-pentanone 1% in acetoin
化学资源协会 Chemical sources Association Inc
需要这个物品来调味/食用吗? Need This Item for Flavor/Food?: 您 You can contact the 化学资源协会 Chemical sources Association Inc
 
安全信息 Safety Information:
 
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
吸入毒性 Inhalation Toxicity:
未定 Not determined
 
使用安全信息 Safety in Use Information:
类别 Category: flavoring agents
推荐使用4-巯基-2-戊酮的乙酰丙酮用量不超过1% Recommendation for 4-mercapto-2-pentanone 1% in acetoin usage levels up to:
 不用于香水。 not for fragrance use.
 
最大化源自调查的每日摄入量(ms di- di- eu) : 0.12(微克/ 均/天) 0.12 (μg/capita/day)
最大化源自调查的每日摄入量(ms di- di- usa) : 0.07(微克/ 均/天) 0.07 (μg/capita/day)
修改后的理论增加的最大每日摄入量(mtamdi) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 2000(微克/ /天) 2000 (μg/person/day)
关注点 Threshold of Concern:1800(微克/ /天) 1800 (μg/person/day)
结构类 Structure Class: I
采用 Use 等级 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 generally 公认的 recognized as safe (GRAS).
The 专家 Expert 面板 Panel 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: 22
点击这里查看出版物22 Click here to view publication 22
 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: 10.0000030.00000
饮料(不含醇) beverages(nonalcoholic): 1.000005.00000
醇饮料 beverages(alcoholic): 5.0000010.00000
早餐麦片 breakfast cereal: --
起司 cheese: 1.0000010.00000
口香糖 chewing gum: --
调味品/调味品 condiments / relishes: 2.0000010.00000
糖果烧烤 confectionery froastings: --
蛋制品 egg products: --
脂肪/油 fats / oils: 5.0000020.00000
鱼产品 fish products: --
冷冻乳制品 frozen dairy: 5.0000010.00000
水果冰 fruit ices: --
明胶/布丁 gelatins / puddings: --
砂糖 granulated sugar: --
肉汁 gravies: 2.0000010.00000
硬糖 hard candy: 5.0000020.00000
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: 3.0000020.00000
奶制品 milk products: --
坚果产品 nut products: --
其他谷物 other grains: --
家禽 poultry: --
加工水果 processed fruits: --
加工蔬菜 processed vegetables: 2.0000010.00000
重构蔬菜 reconstituted vegetables: --
调味料 seasonings / flavors: 5.0000030.00000
休闲食品 snack foods: 5.0000030.00000
软糖 soft candy: --
汤类 soups: 1.0000010.00000
糖替代品 sugar substitutes: --
甜酱 sweet sauces: --
 
根据委员会法规ec EC号的食品类别。 1565/2000(ec , 2000)在fge.06(efsa 2000) in FGE.06 (EFSA, 2002a). 根据 According to the Industry the "正常 normal" use is 定义的 defined as the 平均 average of 已报告 reported 用法 用法 usages and "最大 maximum use" is 定义的 defined as the 95th 百分位 percentile of 已报告 reported 用法 用法 usages (e (EFSA, 2002i)。 2002i).
注意 Note: 毫克/千克= 0.001 / 1000 = 0.000001 = 1/1000000 = 百万分之几 ppm
 平均 average 用法 usage mg/kg kg最大 maximum 用法 usage mg/kg kg
乳制品 Dairy products, 不包括02.0(01.0)类产品 excluding products of category 02.0 (01.0): 5.0000010.00000
脂肪和油脂 Fats and oils, 和脂肪乳液(油包水型)(02.0) and fat emulsions (type water-in-oil) (02.0): 5.0000020.00000
食用冰 Edible ices, 包括果子露和果汁冰糕(03.0) including sherbet and sorbet (03.0): --
加工水果(04.1) Processed fruit (04.1): 2.0000010.00000
加工蔬菜(包括蘑菇和真菌) Processed vegetables (incl. mushrooms & fungi, 根与根块茎 roots & tubers, 豆类和豆类) pulses and legumes), 和坚果种子(04.2) and nuts & seeds (04.2): 2.0000010.00000
糖果(05.0) Confectionery (05.0): --
谷物和谷物产品 Cereals and cereal products, 含税面粉根和淀粉块茎 incl. flours & starches from roots & tubers, 脉冲和豆类 pulses & legumes, 不包括面包店(06.0) excluding bakery (06.0): --
烘焙用具(07.0) Bakery wares (07.0): 10.0000030.00000
肉和肉制品 Meat and meat products, 包括家禽和野味(08.0) including poultry and game (08.0): 3.0000020.00000
鱼和鱼制品 Fish and fish products, 包括软体动物 including molluscs, 甲壳类和棘皮类动物(麦克 MCE)(09.0) : --
鸡蛋和蛋制品(10.0) Eggs and egg products (10.0): --
甜味剂 Sweeteners, 包括蜂蜜(11.0) including honey (11.0): --
盐 Salts, 香料 spices, 汤类 soups, 酱料 sauces, 色拉 salads, 蛋白产品 protein products, 等(12.0) etc. (12.0): 5.0000030.00000
用于特定营养用途的食品(13.0) Foodstuffs intended for particular nutritional uses (13.0): --
不含醇 Non-酒鬼 alcoholic ("柔软的 soft") 饮料 beverages, 不包括乳制品(14.1) excl. dairy products (14.1): 1.000005.00000
含醇的饮料 Alcoholic beverages, 含税无醇和低醇的对口(14.2) incl. alcohol-free and low-alcoholic counterparts (14.2): 5.0000010.00000
即食美味(15.0) Ready-to-eat savouries (15.0): 5.0000030.00000
复合食品(例如砂锅菜) Composite foods (e.g. casseroles, 肉馅饼 meat pies, 百果馅)-无法放在01.0-15.0(16.0)类别中的食物 mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
 
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...

欧洲食品安全局(efsa EFSA)参考 :

调味组评估91(fge.91) Flavouring Group Evaluation 91 (FGE.91): jecfa(第五十三次和第六十八次会议)评估的与脂族和脂环族单-结构相关的简单脂族和芳族硫化物和硫醇的考虑 Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups 已评估 evaluated by by efsa EFSA in ge FGE.08Rev1 (2009)
视图 View page or 视图 View pdf

调味品组评价的科学意见91 Scientific Opinion on Flavouring Group Evaluation 91, 版本1(fge.91rev1) Revision 1 (FGE.91Rev1): jecfa(第五十三次和第六十八次会议)评估的与脂族和脂环族单-结构相关的简单脂族和芳族硫化物和硫醇的考虑 Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups 已评估 evaluated by by efsa EFSA in ge FGE.08Rev3 (2011)
视图 View page or 视图 View pdf

调味品组评价的科学意见91 Scientific Opinion on Flavouring Group Evaluation 91, 修订2(fge.91rev2) Revision 2 (FGE.91Rev2): jecfa(第五十三次和第六十八次会议)评估的与脂族和脂环族单链结构相关的简单脂族和芳族硫化物和硫醇的考虑 Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups 已评估 evaluated by by efsa EFSA in ge FGE.08Rev5 (2012)
视图 View page or 视图 View pdf

Epi系统 EPI System: 视图 View
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 :527393
国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:Data
乙酰丁酸酯中的4-硫烷基戊烷-2-酮1% 4-sulfanylpentan-2-one 1% in acetoin
chemidplus Chemidplus:0092585085
 
参考资料 References:
 乙酰丁酸酯中的4-硫烷基戊烷-2-酮1% 4-sulfanylpentan-2-one 1% in acetoin
NIST化学网络书籍 NIST Chemistry WebBook: 搜索INCHI
pubchem(cid) Pubchem (cid):527393
pubchem(sid) Pubchem (sid):135359631
 
其他资料 Other Information:
(iupac) (IUPAC):元素的原子量2009 Atomic Weights of the Elements 2009
(iupac) (IUPAC):元素的原子量2009(pdf) Atomic Weights of the Elements 2009 (pdf)
影片 Videos:元素周期表 The Periodic Table of Videos
RBC :本网站使用的原子量 Atomic Weights use for this web site
(iupac) (IUPAC):元素周期表 Periodic Table of the Elements
食品中添加的fda物质(以前为af) FDA Substances Added to Food (formerly EAFUS):视图 View
hmdb(人类代谢组数据库) HMDB (The Human Metabolome Database):HMDB32376
食物 FooDB:FDB009793
vcf在线 VCF-Online:食品中的挥发性有机化合物 VCF Volatile Compounds in Food
化学蜘蛛 ChemSpider:视图 View
 
潜在搅拌机 Potential Blenders and core 组件 components note
气味 For Odor
胶质的 alliaceous
dimethyl trisulfide
FL/FR
烧了 burnt
rum ether
FL/FR
咖啡 coffee
咖啡 coffee difuran
FL/FR
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
泥土的 earthy
坚果 nutty pyrazine
FL/FR
发酵的 fermented
ethyl crotonate
FL/FR
果味的 fruity
热带 tropical thiazole
FL/FR
热带 tropical trithiane
FL/FR
绿 green
2-
heptyl furan
FL/FR
(e (E,Z)-2,6-
nonadienal
FL/FR
meaty
meaty dithiane
FL/FR
4-
methyl nonanoic acid
FL/FR
sulfurol
FL/FR
硫磺基 sulfuryl acetate
FL/FR
发霉的 moldy
草莓 strawberry 呋喃酮 furanone methyl ether
FL/FR
发霉的 moldy
榛子坚果 hazel nut pyrazine
FL/FR
坚果 nutty
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
2-
methyl pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
酚醛的 phenolic
2,3-
dimethyl 苯并 benzofuran
FL/FR
ortho-
guaiacol
FL/FR
4-
vinyl phenol
FL/FR
烟 smoky
火成的 pyroligneous acids
FL/FR
含硫的 sulfurous
苯并 benzothiazole
FL/FR
ethyl 2-mercaptopropionate
FL/FR
ethyl 3-mercaptopropionate
FL/FR
鱼 fish 硫醇 thiol
FL/FR
2-
mercaptopropionic acid
FL/FR
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
2-(
methyl thio) phenol
FL/FR
1-
phenethyl mercaptan
FL/FR
烟草 tobacco
methyl 苯并 benzoxole
FL/FR
用于调味 For Flavor
找不到适合这些的口味组 No flavor group found for these
4-
acetyl-2-methyl pyrimidine
FL
gamma-
aminobutyric acid
FL
戊基 amyl mercaptan
FL
1,2-
butane 二硫醇 di硫醇 thiol
FL
2-(2-
butyl)-4,5-dimethyl-3-thiazoline
FL
环丙基(e cyclopropyl (E,Z)-2,6-nonadienamide
FL
2,5-
diethyl thiazole
FL
dihydro-2,4,6-trimethyl-1,3,5(4H)-dithiazine
FL
dimethyl tetrasulfide
FL
2,6-
dimethyl-3-((2-甲基-3- 2-methyl-3-furyl)thio)-4-heptanone
FL
bis(2 ,5-
dimethyl-3-furyl) disulfide
FL
(z + e)-2 (Z+E)-2,5-
dimethyl-3-tetrahydrofuran 硫醇 thiol
FL
(z + e)-2 (Z+E)-2,5-
dimethyl-3-thioacetoxytetrahydrofuran
FL
2,5-
dimethyl-3-thiofuroyl furan
FL
乙基(e ethyl (E,Z)-2,6-nonadienamide
FL
s- S-
ethyl 2-acetyl 氨基乙烷 amino乙烷 ethane thioate
FL
ethyl 3-mercaptopropionate
FL/FR
ethyl 4-(acetyl thio) butyrate
FL
2-
ethyl-3-methyl thiopyrazine
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
2-
hexyl thiophene
FL
1-(3-
hydroxy-5-methyl-2-thienyl) ethanone
FL
4-
mercapto-3-methyl-2-butanol
FL
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
methyl 二氢呋喃 dihydrofuran 硫醇 thiol
FL
2-
methyl thiazolidine
FL
2-(
methyl thio) ethanol
FL
2-
methyl-1-butane 硫醇 thiol
FL
4-
methyl-2-(methyl 硫代甲基 thiomethyl)-2-hexenal
FL
2-
methyl-2-thiazoline
FL
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-furyl tetrasulfide
FL
3-((2-
methyl-3-furyl)thio)-4-heptanone
FL
4-((2-
methyl-3-furyl)thio)-5-nonanone
FL
1,9-
nonane 二硫醇 di硫醇 thiol
FL
花生 pea坚果 nut dithiazine
FL
1-
phenethyl mercaptan
FL/FR
1,3-
propane 二硫醇 di硫醇 thiol
FL
propyl 2-甲基-3- 2-methyl-3-furyl disulfide
FL
异 iso
propyl disulfide
FL
thiazole
FL
3-
thienyl mercaptan
FL
硫代乙酸 thioacetic acid
FL
3,5-
diisopropyl-1,2,4-tri硫醇 thiolane
FL
n-(2-(3 N-(2-(3,4-
dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide
FL
3,5-
dimethyl-1,2,4-tri硫醇 thiolane
FL
3,7-
dimethyl-2,6-octadien-1-yl 环丙基 cyclopropyl carboxamide
FL
2,4-
dimethyl-3-oxazoline
FL
2-
methyl-1-methyl thio-2-butene
FL
(1 pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL
1-(2-
thienyl) butanone
FL
胶质的 alliaceous
胶质的 alliaceous
allyl disulfide
FL
1,3-
butane 二硫醇 di硫醇 thiol
FL
环戊基 cyclopentyl mercaptan
FL
dimethyl trisulfide
FL/FR
3-
mercapto-2-pentanone
FL
3-
tetrahydrothiophenone
FL
热带 tropical thiazole
FL/FR
烧了 burnt
培根 bacon dithiazine
FL
1,6-
hexane 二硫醇 di硫醇 thiol
FL
rum ether
FL/FR
chemical
2,3-
dimethyl 苯并 benzofuran
FL/FR
2,5-
dimethyl furan
FL
cocoa
butyraldehyde
FL
咖啡 coffee
咖啡 coffee difuran
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
泥土的 earthy
二糠基 difurfuryl sulfide
FL
1,8-
octane 二硫醇 di硫醇 thiol
FL
蛋黄 eggy
异 iso
propyl mercaptan
FL
脂肪的 fatty
2-
heptyl furan
FL/FR
4-
methyl nonanoic acid
FL/FR
2-
pentyl thiophene
FL
果味的 fruity
热带 tropical trithiane
FL/FR
绿 green
4-
methyl thiazole
FL
(e (E,Z)-2,6-
nonadienal
FL/FR
4-
penten-1-yl acetate
FL
meaty
4-
allyl-2,6-dimethoxyphenol
FL
苯并 benzothiazole
FL/FR
2,6-
dimethyl thiophenol
FL
2,5-
dimethyl-3-furan 硫醇 thiol
FL
1,1-
乙烷 ethane 二硫醇 di硫醇 thiol 1% in ethanol 94.5% / ethyl acetate 4%
FL
furfuryl 2-甲基-3- 2-methyl-3-furyl disulfide
FL
4-
furfuryl thio-2-pentanone
FL
meaty dithiane
FL/FR
3-
mercapto-2-butanone
FL
2-
mercaptomethyl pyrazine
FL
2-
mercaptopropionic acid
FL/FR
2-
methyl 3-(methyl thio) furan
FL
2-(
methyl thio) phenol
FL/FR
methyl 硫呋喃基 thiofuryl butanal
FL
12-
methyl tridecanal
FL
bis(2 -
methyl-3-furyl) disulfide
FL
s- S-(2-
methyl-3-furyl) 乙烷 ethane thioate
FL
2-
methyl-3-tetrahydrofuran 硫醇 thiol
FL
2-
methyl-3-thioacetoxytetrahydrofuran
FL
phenyl mercaptan
FL
propyl 2-mercaptopropionate
FL
吡嗪基 pyrazinyl 乙烷 ethane 硫醇 thiol
FL
2-
pyridinyl m乙烷 ethane 硫醇 thiol
FL
sulfurol
FL/FR
硫磺基 sulfuryl acetate
FL/FR
thialdine
FL
ortho-
thiocresol
FL
ortho-
thioguaiacol
FL
金属的 metallic
2,5-
dihydroxy-1,4-dithiane
FL
发霉的 moldy
草莓 strawberry 呋喃酮 furanone methyl ether
FL/FR
发霉的 moldy
榛子坚果 hazel nut pyrazine
FL/FR
坚果 nutty
3-
acetyl-2,5-dimethyl thiophene
FL
2-
acetyl-4-methyl thiazole
FL
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
methyl 苯并 benzoxole
FL/FR
2-
methyl pyrazine
FL/FR
坚果 nutty pyrazine
FL/FR
坚果 nutty thiazole
FL
洋葱 onion
ethyl 2-mercaptopropionate
FL/FR
furfuryl isopropyl sulfide
FL
酚醛的 phenolic
2-
ethylbenzene 硫醇 thiol
FL
4-
vinyl phenol
FL/FR
爆米花 popcorn
2-
propionyl-2-thiazoline
FL
萝卜 radish
3-(
methyl thio) propyl mercaptoacetate
FL
烤 roasted
hexyl mercaptan
FL
拉米 rummy
ethyl crotonate
FL/FR
savory
n-(2 N-(2,4-
dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide
FL
n- N-(
heptan-4-yl)苯并 benzo(D)(1,3)dioxole-5-carboxamide
FL
N1-(2-
methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide
FL
N1-(2-
methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide
FL
烟 smoky
prosopis juliflora 木 wood extract
FL
火成的 pyroligneous acids
FL/FR
含硫的 sulfurous
2,3-
butane 二硫醇 di硫醇 thiol
FL
ethyl methyl sulfide
FL
s- S-
ethyl thioacetate
FL
鱼 fish 硫醇 thiol
FL/FR
methyl 2-甲基-3- 2-methyl-3-furyl disulfide
FL
3-
methyl-2-butane 硫醇 thiol
FL
2-
naphthyl mercaptan
FL
烤 roasted butanol
FL
蔬菜 vegetable
tyramine
FL
芥末 wasabi
2-(
methyl thio) ethyl acetate
FL
木本 woody
ortho-
guaiacol
FL/FR
发酵母的 yeasty
faex 酵母 extracts
FL
 
潜在用途 Potential Uses:
FL培根 bacon
FL牛肉 beef
FL牛肉 beef 烤 roasted 牛肉 beef
FLchicken
FRhawthorn
FLlamb
FLliver
FLmeat
FLmeat 烤 grilled meat
FLmeat 烤 roasted meat
FLmeat 熏制 smoked meat
FLpork
FLsalami
FLturkey
 
存在(自然 Occurrence (nature, food, 其他) other):note
 beer
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 wine
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同义词 Synonyms:
4-mercapto-2-pentanone
4-mercaptopentan-2-one
4-mercaptopentan-2-one 1% in acetoin
 pentan-2-one, 4-mercapto-
2-pentanone, 4-mercapto-
4-sulfanylpentan-2-one
4-sulfanylpentan-2-one 1% in acetoin
4,2-thiopentanone 1% in acetoin
 

文章 Articles:

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已发布 PubMed:香槟霞多丽和黑比诺葡萄酒的化学感官表征。普通产品有两个截然不同的品种。 Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product.
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:瓜b氧化过程中s-半胱氨酸化和s-谷胱甘肽化的硫醇前体的演变和长相思葡萄干。 Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts.
已发布 PubMed:它们在八月开花期间收获,并从田间新鲜加工以充分保留材料的芬芳特性。我们的100%纯天然俄罗斯鼠尾草精华/精粹/精萃提取物是从开花植物的浸膏中提取的。它有一个温柔的 Validation of a nanoliquid chromatography-tandem mass spectrometry method for the identification and the accurate quantification by isotopic dilution of glutathionylated and cysteinylated precursors of 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one in white grape juices.
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:柚子皮(柚子皮)中的新特性冲击化合物。 Novel character impact compounds in Yuzu (Citrus junos Sieb. ex Tanaka) peel oil.
已发布 PubMed:表征马卡比奥葡萄酒的香气。具有低气味活性值的化合物起着关键作用。 Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values.
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: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:氯喹对培养的成纤维细胞的影响 Effect of chloroquine on cultured fibroblasts: 释放溶酶体水解酶并抑制其吸收。 release of lysosomal hydrolases and inhibition of their uptake.
 
笔记 Notes:
用作食品添加剂[eafus] Used as a food additive [EAFUS]
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