3-甲硫基丙醇
3-甲硫基丙醇结构式
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常用名 | 3-甲硫基丙醇 | 英文名 | methionol |
|---|---|---|---|---|
| CAS号 | 505-10-2 | 分子量 | 106.187 | |
| 密度 | 1.0±0.1 g/cm3 | 沸点 | 189.3±0.0 °C at 760 mmHg | |
| 分子式 | C4H10OS | 熔点 | N/A | |
| MSDS | 中文版 美版 | 闪点 | 90.6±0.0 °C | |
| 符号 |
GHS07 |
信号词 | Warning |
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Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS.
J. Agric. Food Chem. 63 , 7499-510, (2015) The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active comp... |
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Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.
J. Food Sci. 80 , C1476-89, (2015) Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to ... |
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