sulfuryl acetate
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Product Description
Product
sulfuryl acetate
CAS
656-53-1
Formula
C8H11NO2S
Synonym
4-Methyl-5-(2-acetoxyethyl)thiazole; 4-Methyl-5-Thiazolylethanol Acetate; 5-Thiazoleethanol, 4-methyl-, 5-acetate; Sulfurol Acetate
Typical Product Specifications
Assay
98.00 to 100.00 %
Pounds/Gallon
9.652 to 9.736
Optical Rotation
-5.00 to +5.00
Boiling Point
117.00 to 118.00 °C. @ 6.00 mm Hg
Flash Point
> 230.00 °F. TCC
Taste
Meaty, brothy, bready, brown, with a beefy bloody and chicken note
Appearance
colorless to yellow clear liquid
Specific gravity
1.16000 to 1.17000 @ 25.00 °C
Refractive Index
1.50500 to 1.51200 @ 20.00 °C
Boiling Point
259.00 to 260.00 °C. @ 760.00 mm Hg
Vapor Density
6.3
logP (o/w)
0.98
Odor
Brown, brothy, meaty, with a bready hyp-like nuance
Vapor Pressure
0.011600 mm/Hg @ 25.00 °C
Odor Type
meaty
Insolubility
in water
Molecular weight
185.24
Notes
FEMA# 3205
Class
Organic Intermediates and Compounds , Chemical Intermediates , Flavor and Fragrance Chemical Compounds
Industry
Functions
sulfuryl acetate
Product Description
Product
sulfuryl acetate
CAS
656-53-1
Formula
C8H11NO2S
Synonym
4-Methyl-5-(2-acetoxyethyl)thiazole; 4-Methyl-5-Thiazolylethanol Acetate; 5-Thiazoleethanol, 4-methyl-, 5-acetate; Sulfurol Acetate
Typical Product Specifications
Assay
98.00 to 100.00 %
Pounds/Gallon
9.652 to 9.736
Optical Rotation
-5.00 to +5.00
Boiling Point
117.00 to 118.00 °C. @ 6.00 mm Hg
Flash Point
> 230.00 °F. TCC
Taste
Meaty, brothy, bready, brown, with a beefy bloody and chicken note
Appearance
colorless to yellow clear liquid
Specific gravity
1.16000 to 1.17000 @ 25.00 °C
Refractive Index
1.50500 to 1.51200 @ 20.00 °C
Boiling Point
259.00 to 260.00 °C. @ 760.00 mm Hg
Vapor Density
6.3
logP (o/w)
0.98
Odor
Brown, brothy, meaty, with a bready hyp-like nuance
Vapor Pressure
0.011600 mm/Hg @ 25.00 °C
Odor Type
meaty
Insolubility
in water
Molecular weight
185.24
Notes
FEMA# 3205
Class
Organic Intermediates and Compounds , Chemical Intermediates , Flavor and Fragrance Chemical Compounds
Industry
Functions
