ETHYL (METHYLTHIO)ACETATE

[ Density]:
1.043 g/mL at 25 °C(lit.)

[ Boiling Point ]:
70-72 °C25 mm Hg(lit.)

[ Molecular Formula ]:
C₅H₁₀O₂S

[ Molecular Weight ]:
134.19700

[ Flash Point ]:
139 °F

[ Exact Mass ]:
134.04000

[ PSA ]:
51.60000

[ LogP ]:
0.91250

[ Index of Refraction ]:
n20/D 1.459(lit.)

Click to get detail MSDS

[ Symbol ]:

GHS02, GHS07

[ Signal Word ]:
Warning

[ Hazard Statements ]:
H226-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 ]:
R10

[ Safety Phrases ]:
S26-S36

[ RIDADR ]:
UN 3272 3/PG 3

[ WGK Germany ]:
3

[ Packaging Group ]:
III

[ Hazard Class ]:
3

[ HS Code ]:
2930909090

Click to get detail synthetic route

[ 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%

Sulfur volatiles in Cucumis melo cv. Makdimon (Muskmelon) aroma. Wyllie SG, et al.

Sulfur Compounds in Foods , 36-48, (1994)

Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines.

J. Agric. Food Chem. 51(3) , 727-32, (2003)

Volatile sulfur compounds of 15 young port wines and 12 old port wines were determined. As there is a great difference in the pool of sulfur compounds between the two groups of wines, an experimental ...

Organoleptic Characteristics of Flavor Materials Mosciano, G.

Perfum. Flavor. 6th ed., 30 , 39, (2005)

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