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Merck
CN

W385101

3-Mercaptohexyl acetate

≥98%, FG

Synonym(s):

3-sulfanylhexyl acetate

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About This Item

Empirical Formula (Hill Notation):
C8H16O2S
CAS Number:
Molecular Weight:
176.28
FEMA Number:
3851
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
12.234
NACRES:
NA.21
MDL number:
Organoleptic:
green; fruity; alliaceous; tropical
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117

assay

≥98%

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

green; fruity; alliaceous; tropical

SMILES string

CCCC(S)CCOC(C)=O

InChI

1S/C8H16O2S/c1-3-4-8(11)5-6-10-7(2)9/h8,11H,3-6H2,1-2H3

InChI key

JUCARGIKESIVLB-UHFFFAOYSA-N



Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

163.4 °F

flash_point_c

73 °C



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Alvaro Lezaeta et al.
Food research international (Ottawa, Ont.), 108, 595-603 (2018-05-08)
We developed a sensory-based methodology to aromatically enrich wines using different aromatic fractions recovered during fermentations of Sauvignon Blanc must. By means of threshold determination and generic descriptive analysis using a trained sensory panel, the aromatic fractions were characterized, selected
Toru Kishimoto et al.
Journal of bioscience and bioengineering, 126(3), 330-338 (2018-04-24)
Gas chromatography-olfactometry (GC-O) analyses of the aroma components extracted from Pilsner-type beer were performed. The concentrations of all 76 components, that were identified after the GC-O analyses, were accurately quantitated. The aroma compounds were then used in the following aroma
JianCai Zhu et al.
Food chemistry, 245, 775-785 (2017-12-31)
The volatile compounds of mulberries obtained from three cultivars (M. nigra, Y1, M. Macroura, Y2 and M. Alba, Y3) were investigated by gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD). The results



Global Trade Item Number

SKUGTIN
W385101-100G-K04061837537585
W385101-SAMPLE-K04061837537608