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136954-20-6,MFCD00792516
Catalog No.:AA0012J1

136954-20-6 | 3-Mercaptohexyl acetate

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1g
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$19.00   $14.00
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5g
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  • Technical Information
  • Properties
  • Downstream Synthesis Route
  • Literature
  • Request for Quotation
  • Download SDS
  • Technical Information
  • Properties
  • Downstream Synthesis Route
  • Literature
Technical Information
Catalog Number:
AA0012J1
Chemical Name:
3-Mercaptohexyl acetate
CAS Number:
136954-20-6
Molecular Formula:
C8H16O2S
Molecular Weight:
176.2764
MDL Number:
MFCD00792516
SMILES:
CCCC(CCOC(=O)C)S
FEMA Number:
3851
Properties
Computed Properties
 
Complexity:
115  
Covalently-Bonded Unit Count:
1  
Heavy Atom Count:
11  
Hydrogen Bond Acceptor Count:
3  
Hydrogen Bond Donor Count:
1  
Rotatable Bond Count:
6  
Undefined Atom Stereocenter Count:
1  
XLogP3:
2.1  

Downstream Synthesis Route

[1]Heusinger,Georg;Mosandl,Armin[TetrahedronLetters,1984,vol.25,#5,p.507-510]

[1]Heusinger,Georg;Mosandl,Armin[TetrahedronLetters,1984,vol.25,#5,p.507-510]

3-mercapto-1-hexanol 
  75-36-5    136954-25-1    136954-20-6 

[1]Heusinger,Georg;Mosandl,Armin[TetrahedronLetters,1984,vol.25,#5,p.507-510]

[1]Heusinger,Georg;Mosandl,Armin[TetrahedronLetters,1984,vol.25,#5,p.507-510]

[1]Heusinger,Georg;Mosandl,Armin[TetrahedronLetters,1984,vol.25,#5,p.507-510]

Literature

Title: Hydrolysis and formation of volatile esters in New Zealand Sauvignon blanc wine.

Journal: Food chemistry 20121115

Title: Development of reliable analytical tools for evaluating the influence of reductive winemaking on the quality of Lugana wines.

Journal: Analytica chimica acta 20120630

Title: Evaluation of key odorants in sauvignon blanc wines using three different methodologies.

Journal: Journal of agricultural and food chemistry 20120627

Title: The winemaker's bug: From ancient wisdom to opening new vistas with frontier yeast science.

Journal: Bioengineered bugs 20120501

Title: Influence of grape-harvesting steps on varietal thiol aromas in Sauvignon blanc wines.

Journal: Journal of agricultural and food chemistry 20111012

Title: The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine.

Journal: Food microbiology 20110801

Title: Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3.

Journal: AMB Express 20110101

Title: Analysis, occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines.

Journal: Journal of agricultural and food chemistry 20100922

Title: Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments.

Journal: Journal of agricultural and food chemistry 20100623

Title: Effects of the nonvolatile matrix on the aroma perception of wine.

Journal: Journal of agricultural and food chemistry 20100512

Title: Selectivity and efficiency of different reversed-phase and mixed-mode sorbents to preconcentrate and isolate aroma molecules.

Journal: Journal of chromatography. A 20100305

Title: Selective preconcentration of volatile mercaptans in small SPE cartridges: quantitative determination of trace odor-active polyfunctional mercaptans in wine.

Journal: Journal of separation science 20091101

Title: Improved method to quantitatively determine powerful odorant volatile thiols in wine by headspace solid-phase microextraction after derivatization.

Journal: Journal of chromatography. A 20090724

Title: Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.

Journal: Journal of agricultural and food chemistry 20090408

Title: The influence of yeast on the aroma of Sauvignon Blanc wine.

Journal: Food microbiology 20090401

Title: Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines.

Journal: Journal of agricultural and food chemistry 20081126

Title: Hyphenated gas chromatography-mass spectrometry analysis of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine: Comparison with results of other sampling procedures via a robust regression.

Journal: Analytica chimica acta 20080721

Title: Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis.

Journal: Journal of agricultural and food chemistry 20080611

Title: Gas chromatography-mass spectrometry determination of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine: a comparison of headspace solid phase microextraction and solid phase extraction methods.

Journal: Analytica chimica acta 20070723

Title: Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma.

Journal: Yeast (Chichester, England) 20070701

Title: Modulation of volatile sulfur compounds by wine yeast.

Journal: Applied microbiology and biotechnology 20070401

Title: Optimization of a procedure for the selective isolation of some powerful aroma thiols. Development and validation of a quantitative method for their determination in wine.

Journal: Journal of chromatography. A 20070302

Title: Stereoisomeric distribution of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in dry and sweet white wines made from Vitis vinifera (Var. Sauvignon Blanc and Semillon).

Journal: Journal of agricultural and food chemistry 20060920

Title: Automated analysis of 2-methyl-3-furanthiol and 3-mercaptohexyl acetate at ng L(-1) level by headspace solid-phase microextracion with on-fibre derivatisation and gas chromatography-negative chemical ionization mass spectrometric determination.

Journal: Journal of chromatography. A 20060714

Title: Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines.

Journal: International journal of food microbiology 20060501

Title: Effect of screwcap and cork closures on SO2 levels and aromas in a Sauvignon Blanc wine.

Journal: Journal of agricultural and food chemistry 20051228

Title: Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data.

Journal: Journal of agricultural and food chemistry 20050713

Title: Quantitative determination of sulfur-containing wine odorants at sub parts per billion levels. 2. Development and application of a stable isotope dilution assay.

Journal: Journal of agricultural and food chemistry 20030521

Title: Impact odorants of different young white wines from the Canary Islands.

Journal: Journal of agricultural and food chemistry 20030521

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Tags:136954-20-6 Molecular Formula|136954-20-6 MDL|136954-20-6 SMILES|136954-20-6 3-Mercaptohexyl acetate