3-甲硫基丙醇

3-甲硫基丙醇用途

【用途一】
用作食用香精
【用途二】
GB 2760--1996规定为暂时允许使用的食品用香料。
【用途三】
该品有强烈的圆葱、肉臭味，稀释会出现酱油气味，主要用于酱调味，日本《食品添加物公定书》规定，作为食品添加剂，该品不得用于加香以外的目的。3-甲巯基-1-丙醇还可用于液化气的加臭，添加量以ppm计。

3-甲硫基丙醇名称

[ CAS 号 ]:
505-10-2

[ 中文名 ]:
3-甲硫基丙醇

[ 英文名 ]:
methionol

[中文别名 ]:

[英文别名 ]:

3-(Methylsulfanyl)-1-propanol
3-(Methylsulfanyl)propan-1-ol
3-Methyl thiopropaol
EINECS 208-004-6
MFCD00036560
3-Methylmercaptopropyl Alcohol
1-Propanol, 3-(methylthio)-
3-methylthio-1-propanol
3-methylsulfanylpropan-1-ol
3-Methylthiopropanol

3-甲硫基丙醇物理化学性质

[ 密度 ]:
1.0±0.1 g/cm3

[ 沸点 ]:
189.3±0.0 °C at 760 mmHg

[ 分子式 ]:
C₄H₁₀OS

[ 分子量 ]:
106.187

[ 闪点 ]:
90.6±0.0 °C

[ 精确质量 ]:
106.045235

[ PSA ]:
45.53000

[ LogP ]:
0.40

[ 外观性状 ]:
无色液体

[ 蒸汽压 ]:
0.2±0.7 mmHg at 25°C

[ 折射率 ]:
1.480

[ 储存条件 ]:
Refrigerator

3-甲硫基丙醇MSDS

3-甲硫基丙醇安全信息

[ 符号 ]:

GHS07

[ 信号词 ]:
Warning

[ 危害声明 ]:
H315-H319-H335

[ 警示性声明 ]:
P261-P305 + P351 + P338

[ 个人防护装备 ]:
Eyeshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter

[ 危害码 (欧洲) ]:
Xi: Irritant;

[ 风险声明 (欧洲) ]:
R36/37/38

[ 安全声明 (欧洲) ]:
S26-S24/25-S36/37/39

[ 危险品运输编码 ]:
UN 3334

[ WGK德国 ]:
3

[ 海关编码 ]:
2930909090

3-甲硫基丙醇合成路线

3-甲硫基丙醇上下游产品

3-甲硫基丙醇上游产品

3-甲硫基丙醇下游产品

3-甲硫基丙醇制备

在紫外线照射下，烯丙醇与甲硫醇经催化氧化（用氧气氧化），制得3-甲巯基-1-丙醇。

3-甲硫基丙醇海关

[ 海关编码 ]: 2930909090

[ 中文概述 ]:
2930909090. 其他有机硫化合物. 增值税率:17.0%. 退税率:13.0%. 监管条件:无. 最惠国关税:6.5%. 普通关税:30.0%

[ 申报要素 ]: 品名, 成分含量, 用途

[ Summary ]:
2930909090. other organo-sulphur compounds. VAT:17.0%. Tax rebate rate:13.0%. . MFN tariff:6.5%. General tariff:30.0%

3-甲硫基丙醇文献

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 inten...

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 volatil...

更多文献