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W328200

Sigma-Aldrich

Ethyl thioacetate

≥98%

Synonym(s):
S-Ethyl ethanethioate, S-Ethyl acetothioate, S-Ethyl thioacetate
Linear Formula:
CH3COSC2H5
CAS Number:
Molecular Weight:
104.17
FEMA Number:
3282
EC Number:
Council of Europe no.:
11665
MDL number:
PubChem Substance ID:
Flavis number:
12.018
NACRES:
NA.21

Quality Level

biological source

synthetic

assay

≥98%

refractive index

n20/D 1.458 (lit.)

bp

116 °C (lit.)

density

0.979 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Organoleptic

garlic; onion; fruity; sulfurous

application(s)

flavors and fragrances

food allergen

no known allergens

SMILES string

CCSC(C)=O

InChI

1S/C4H8OS/c1-3-6-4(2)5/h3H2,1-2H3

InChI key

APTGPWJUOYMUCE-UHFFFAOYSA-N

Related Categories

General description

Ethyl thioacetate is a volatile sulfur compound that is reported to occur in durian fruit and wine.

Packaging

25, 100 g in glass bottle
1 kg in glass bottle

Signal Word

Danger

Hazard Classifications

Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

64.4 °F - closed cup

Flash Point(C)

18 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

Analysis of low-volatility organic sulphur compounds in wines by solid-phase microextraction and gas chromatography.
Mestres M, et al.
Journal of Chromatography A, 881(1), 583-590 (2000)
Sulfur-containing volatiles of durian fruits (Durio zibethinus Murr.).
Weenen H, et al.
Journal of Agricultural and Food Chemistry, 44(10), 3291-3293 (1996)
Antonio G Cordente et al.
Applied and environmental microbiology, 85(6) (2019-01-20)
During alcoholic fermentation of grape sugars, wine yeasts produce a range of secondary metabolites that play an important role in the aroma profile of wines. In this study, we have explored the ability of a large number of wine yeast
Stéphanie Rollero et al.
Food microbiology, 94, 103650-103650 (2020-12-07)
The positive impact of certain non-Saccharomyces yeasts on the aromatic profile of wines has been well documented in literature and their industrial use in association with S. cerevisiae is now recommended. Competition between non-Saccharomyces species and Saccharomyces cerevisiae for various
Peter M Davis et al.
Molecules (Basel, Switzerland), 24(18) (2019-09-25)
The analysis of volatile sulfur compounds using headspace solid-phase microextraction (HS-SPME) is heavily influenced by matrix effects. The effects of a wine matrix, both non-volatile and volatile components (other than ethanol) were studied on the analysis of several common sulfur

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