๋ชจ๋ ์ฌ์ง(1)
About This Item
์คํ์(Hill ํ๊ธฐ๋ฒ):
C5H6OS
CAS Number:
Molecular Weight:
114.17
EC Number:
MDL number:
UNSPSC ์ฝ๋:
12352100
PubChem Substance ID:
NACRES:
NA.22
์ถ์ฒ ์ ํ
Grade
technical grade
Quality Level
vapor density
>1 (vs air)
์์
liquid
refractive index
n20/D 1.518 (lit.)
bp
57-60 ยฐC/44 mmHg (lit.)
density
1.145 g/mL at 25 ยฐC
SMILES string
Cc1occc1S
InChI
1S/C5H6OS/c1-4-5(7)2-3-6-4/h2-3,7H,1H3
InChI key
RUYNUXHHUVUINQ-UHFFFAOYSA-N
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์ ํธ์ด
Danger
์ ํด ๋ฐ ์ํ ์ฑ๋ช ์
์๋ฐฉ์กฐ์น ์ฑ๋ช ์
Hazard Classifications
Acute Tox. 3 Oral - Flam. Liq. 3
Storage Class Code
3 - Flammable liquids
WGK
WGK 3
Flash Point (ยฐF)
98.6 ยฐF - closed cup
Flash Point (ยฐC)
37 ยฐC - closed cup
๊ฐ์ธ ๋ณดํธ ์ฅ๋น
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
๊ฐ์ฅ ์ต์ ๋ฒ์ ์ค ํ๋๋ฅผ ์ ํํ์ธ์:
์ด ์ ํ์ ์ด๋ฏธ ๊ฐ์ง๊ณ ๊ณ์ญ๋๊น?
๋ฌธ์ ๋ผ์ด๋ธ๋ฌ๋ฆฌ์์ ์ต๊ทผ์ ๊ตฌ๋งคํ ์ ํ์ ๋ํ ๋ฌธ์๋ฅผ ์ฐพ์๋ณด์ธ์.
Quantification of 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pentanone in heated meat.
Kerscher R and Grosch W.
Journal of Agricultural and Food Chemistry, 46(5), 1954-1958 (1998)
Caroline Thomas et al.
Food chemistry, 173, 790-795 (2014-12-04)
This study shows that thiamine plays a major role in the formation of three key odorants of cooked ham: 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, and bis(2-methyl-3-furyl)disulphide. Analyses revealed that under identical cooking conditions, the productions of these three aroma compounds increase in a
Caroline Thomas et al.
Food chemistry, 155, 207-213 (2014-03-07)
The aim of this work was to identify and gain further knowledge on the origin of sulfur compounds present in the volatile fraction of cooked ham, and on their role in the aroma of this product. To this end, we
Identification of 2-Methyl-3-Furanthiol in the Steam Distillate from Canned Tuna Fish.
WITHYCOMBE D and MUSSINAN CYJ.
Journal of Food Science, 53(2), 658-658 (1988)
Y Bezman et al.
Journal of agricultural and food chemistry, 49(11), 5425-5432 (2001-11-21)
The occurrence of methional in fresh orange juice, and possible occurrence of beta-damascenone in heated orange juice, has been previously suggested. Here we report on the occurrence of 2-methyl-3-furanthiol in the headspace, collected by solid-phase micro-extraction, of fresh, pasteurized, and
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