S-Propyl Thioacetate
≥98%
- Product Code: 122998
CAS:
2307-10-0
| Molecular Weight: | 118.19 g./mol | Molecular Formula: | C₅H₁₀OS |
|---|---|---|---|
| EC Number: | MDL Number: | MFCD00039937 | |
| Melting Point: | Boiling Point: | 137°C(lit.) | |
| Density: | Storage Condition: | room temperature |
Product Description:
S-Propyl thioacetate is primarily used as a flavoring agent in the food industry due to its distinctive aroma and taste. It imparts a garlic-like or onion-like flavor, making it a valuable additive in savory food products such as sauces, seasonings, and processed meats. Additionally, it finds application in the fragrance industry, where it is incorporated into perfumes and scented products to provide a unique, pungent note. Its chemical properties also make it useful in organic synthesis as an intermediate for producing other sulfur-containing compounds.
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 1.000 | 10-20 days | ฿351.00 |
+
-
|
| 5.000 | 10-20 days | ฿1,197.00 |
+
-
|
S-Propyl Thioacetate
S-Propyl thioacetate is primarily used as a flavoring agent in the food industry due to its distinctive aroma and taste. It imparts a garlic-like or onion-like flavor, making it a valuable additive in savory food products such as sauces, seasonings, and processed meats. Additionally, it finds application in the fragrance industry, where it is incorporated into perfumes and scented products to provide a unique, pungent note. Its chemical properties also make it useful in organic synthesis as an intermediate for producing other sulfur-containing compounds.
| Mechanism | - |
| Appearance | - |
| Longevity | - |
| Strength | - |
| Storage | - |
| Shelf Life | - |
| Allergen(s) | - |
| Dosage (Range) | - |
| Recommended Dosage | - |
| Dosage (Per Day) | - |
| Recommended Dosage (Per Day) | - |
| Mix Method | - |
| Heat Resistance | - |
| Stable in pH range | - |
| Solubility | - |
| Product Types | - |
| INCI | - |
Cart
No products
Subtotal:
฿0.00
฿0.00
Total :