16630-55-0,MFCD00053113
Catalog No.:AA001WJH

16630-55-0 | 3-(Methylthio)propyl acetate

Pack Size
Purity
Availability
Price(USD)
Quantity
  
1g
95%
in stock  
$18.00   $13.00
- +
5g
98%
in stock  
$23.00   $16.00
- +
25g
98%
in stock  
$61.00   $43.00
- +
  • Technical Information
  • Properties
  • Downstream Synthesis Route
  • Literature
  • Request for Quotation
  • Download SDS
Technical Information
Catalog Number:
AA001WJH
Chemical Name:
3-(Methylthio)propyl acetate
CAS Number:
16630-55-0
Molecular Formula:
C6H12O2S
Molecular Weight:
148.2233
MDL Number:
MFCD00053113
SMILES:
CSCCCOC(=O)C
FEMA Number:
3883
Properties
Computed Properties
 
Complexity:
83.1  
Covalently-Bonded Unit Count:
1  
Defined Atom Stereocenter Count:
0  
Defined Bond Stereocenter Count:
0  
Formal Charge:
0  
Heavy Atom Count:
9  
Hydrogen Bond Acceptor Count:
3  
Hydrogen Bond Donor Count:
0  
Isotope Atom Count:
0  
Rotatable Bond Count:
5  
Undefined Atom Stereocenter Count:
0  
Undefined Bond Stereocenter Count:
0  
XLogP3:
1.1  

Downstream Synthesis Route
Literature

Title: Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeasts.

Journal: Applied microbiology and biotechnology 20120801

Title: Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.

Journal: International journal of food microbiology 20080610

Title: Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures.

Journal: Applied microbiology and biotechnology 20070701

Title: Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.

Journal: International journal of food microbiology 20050915

Title: Investigation of volatiles in Charentais cantaloupe melons (Cucumis melo Var. cantalupensis). Characterization of aroma constituents in some cultivars.

Journal: Journal of agricultural and food chemistry 20040714

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SDS
Tags:16630-55-0 Molecular Formula|16630-55-0 MDL|16630-55-0 SMILES|16630-55-0 3-(Methylthio)propyl acetate
Catalog No.: AA001WJH
16630-55-0,MFCD00053113
16630-55-0 | 3-(Methylthio)propyl acetate
Pack Size: 1g
Purity: 95%
in stock
$18.00 $13.00
Pack Size: 5g
Purity: 98%
in stock
$23.00 $16.00
Pack Size: 25g
Purity: 98%
in stock
$61.00 $43.00
Quantity
- +
Add to Card
Order Now
bulk Quotation Request
Technical Information
Catalog Number: AA001WJH
Chemical Name: 3-(Methylthio)propyl acetate
CAS Number: 16630-55-0
Molecular Formula: C6H12O2S
Molecular Weight: 148.2233
MDL Number: MFCD00053113
SMILES: CSCCCOC(=O)C
FEMA Number: 3883
Properties
Complexity: 83.1  
Covalently-Bonded Unit Count: 1  
Defined Atom Stereocenter Count: 0  
Defined Bond Stereocenter Count: 0  
Formal Charge: 0  
Heavy Atom Count: 9  
Hydrogen Bond Acceptor Count: 3  
Hydrogen Bond Donor Count: 0  
Isotope Atom Count: 0  
Rotatable Bond Count: 5  
Undefined Atom Stereocenter Count: 0  
Undefined Bond Stereocenter Count: 0  
XLogP3: 1.1  
Downstream Synthesis Route
Literature fold

Title: Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeasts.

Journal: Applied microbiology and biotechnology20120801

Title: Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.

Journal: International journal of food microbiology20080610

Title: Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures.

Journal: Applied microbiology and biotechnology20070701

Title: Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.

Journal: International journal of food microbiology20050915

Title: Investigation of volatiles in Charentais cantaloupe melons (Cucumis melo Var. cantalupensis). Characterization of aroma constituents in some cultivars.

Journal: Journal of agricultural and food chemistry20040714

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