methionol

[ Density]:
1.0±0.1 g/cm3

[ Boiling Point ]:
189.3±0.0 °C at 760 mmHg

[ Molecular Formula ]:
C₄H₁₀OS

[ Molecular Weight ]:
106.187

[ Flash Point ]:
90.6±0.0 °C

[ Exact Mass ]:
106.045235

[ PSA ]:
45.53000

[ LogP ]:
0.40

[ Vapour Pressure ]:
0.2±0.7 mmHg at 25°C

[ Index of Refraction ]:
1.480

[ Storage condition ]:
Refrigerator

Click to get detail MSDS

[ Symbol ]:

GHS07

[ Signal Word ]:
Warning

[ Hazard Statements ]:
H315-H319-H335

[ Precautionary Statements ]:
P261-P305 + P351 + P338

[ Personal Protective Equipment ]:
Eyeshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter

[ Hazard Codes ]:
Xi: Irritant;

[ Risk Phrases ]:
R36/37/38

[ Safety Phrases ]:
S26-S24/25-S36/37/39

[ RIDADR ]:
UN 3334

[ WGK Germany ]:
3

[ HS Code ]:
2930909090

Click to get detail synthetic route

Precursor

DownStream

[ HS Code ]: 2930909090

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

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...

More Articles