S-(methyl thio) butyrate
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Product Description
Product
S-(methyl thio) butyrate
CAS
2432-51-1
Formula
C5H10OS
Synonym
Butanethioic acid, S-methyl ester; cheese butyrate; methane thiol butyrate; S-methyl butanethioate
Typical Product Specifications
Very Soluble
ry pungent, over ripe fruit odor
Appearence
colorless to pale yellow clear liquid
Assay
98.00 to 100.00 %
Refractive Index
1.45700 to 1.46900 @ 20.00 °C
Boiling Point
142.00 to 143.00 °C. @ 757.00 mm Hg
Boiling Point
38.00 to 40.00 °C. @ 12.00 mm Hg
Acid Value
1.00 max. KOH/g
Flash Point
94.00 °F. TCC
logP (o/w)
1.79
Odor Type
cheesy
Taste
Musty, sulfureous, Limburger-type cheese top notes, metallic cheese body
Vapor Pressure
5.870000 mm/Hg @ 25.00 °C
Vapor Density
4.0
Specific gravity
0.96000 to 0.97500 @ 25.00 °C
Pounds/Gallon
7.988 to 8.113
Odor
Sulfurous, egg and cheese notes, tomato, tropical-fruit top notes
Insolubility
in water
Molecular weight
118.2
Color
colorless liquid
Solubility
most org. solvs.
Notes
FEMA# 3310
Class
S-(methyl thio) butyrate
Product Description
Product
S-(methyl thio) butyrate
CAS
2432-51-1
Formula
C5H10OS
Synonym
Butanethioic acid, S-methyl ester; cheese butyrate; methane thiol butyrate; S-methyl butanethioate
Typical Product Specifications
Very Soluble
ry pungent, over ripe fruit odor
Appearence
colorless to pale yellow clear liquid
Assay
98.00 to 100.00 %
Refractive Index
1.45700 to 1.46900 @ 20.00 °C
Boiling Point
142.00 to 143.00 °C. @ 757.00 mm Hg
Boiling Point
38.00 to 40.00 °C. @ 12.00 mm Hg
Acid Value
1.00 max. KOH/g
Flash Point
94.00 °F. TCC
logP (o/w)
1.79
Odor Type
cheesy
Taste
Musty, sulfureous, Limburger-type cheese top notes, metallic cheese body
Vapor Pressure
5.870000 mm/Hg @ 25.00 °C
Vapor Density
4.0
Specific gravity
0.96000 to 0.97500 @ 25.00 °C
Pounds/Gallon
7.988 to 8.113
Odor
Sulfurous, egg and cheese notes, tomato, tropical-fruit top notes
Insolubility
in water
Molecular weight
118.2
Color
colorless liquid
Solubility
most org. solvs.
Notes
FEMA# 3310
Class
