(R,S)-2-mercapto-3-butanol

Full Material List
N/A

Identifiers

FEMA 3502
CAS 37887-04-0
EINECS 253-701-0
Synonyms
  • (R,S)-2- butanol, 3-mercapto-
  • (R,S)-3- hydroxy-2-butane thiol
  • (R,S)-2- hydroxy-3-butane thiol
  • (R,S)-2- hydroxy-3-butanethiol
  • (R,S)-2- mercapto 3-butanol
  • (R,S)-3- mercapto-2-butanol
  • (theta,S)-3- mercapto-2-butanol
  • 2- mercapto-3-butanol
  • (R*,S*)-3- mercaptobutan-2-ol
  • (2R,3S)-3- sulfanylbutan-2-ol
  • thionol-935 (IFF)
JECFA Food Flavoring 546
JECFA Food Additive N/A
DG SANTE Food Flavourings 12.024 2-mercapto-3-butanol
DG SANTE Food Contact Materials N/A
FDA UNII 82S57584XS
CoE Number 760
XlogP3-AA N/A
Molecular Weight 106.1879
Molecular Formula C4 H10 O S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: sulfurous sulfurous roasted onion garlic meaty
  • Odor Description:at 0.10 % in propylene glycol. sulfury roasted onion garlic meaty
  • sulfurous meaty roasted meaty alliaceous onion garlic
  • Odor Description:SuIfureous, roasted meat, alliaceous, sauteed onion and garlicMosciano, Gerard P&F 21, No. 3, 51, (1996)
Odor sulfurous
sulfurous, roasted, onion, garlic, meaty, alliaceous
Flavor meaty
meaty, savory, onion, garlic,

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 97.00 to 100.00 sum of isomers
Specific Gravity 1.00500 to 1.02000 @ 25.00 °C.
Lbs/Gal (est) 8.363 to 8.487
Refractive Index 1.47500 to 1.49000 @ 20.00 °C.
Melting Point N/A
Boiling Point N/A
Flash Point 134.00 °F. TCC ( 56.67 °C. )
Acid Value N/A
Vapor Pressure 0.750000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 0.477 (est)
Soluble In
  • alcohol
  • fats
  • water, 3.195e+004 mg/L @ 25 °C (est)
  • water
Occurrence
  • not found in nature