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57074-34-7

57074-34-7

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57074-34-7 Usage

Chemical Properties

A flavor ingredient for use in blends, fermented, floral, fruits, meat, milk and dairy, mint and vegetable flavors.

Occurrence

Reported present in buchu leaf oil.

Check Digit Verification of cas no

The CAS Registry Mumber 57074-34-7 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 5,7,0,7 and 4 respectively; the second part has 2 digits, 3 and 4 respectively.
Calculate Digit Verification of CAS Registry Number 57074-34:
(7*5)+(6*7)+(5*0)+(4*7)+(3*4)+(2*3)+(1*4)=127
127 % 10 = 7
So 57074-34-7 is a valid CAS Registry Number.
InChI:InChI=1/C12H20O2S/c1-8-5-6-10(11(14)7-8)12(3,4)15-9(2)13/h8,10H,5-7H2,1-4H3

57074-34-7SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 17, 2017

Revision Date: Aug 17, 2017

1.Identification

1.1 GHS Product identifier

Product name (1R,4R)-8-acetylthio-para-menthan-3-one

1.2 Other means of identification

Product number -
Other names S-[2-(4-methyl-2-oxocyclohexyl)propan-2-yl] ethanethioate

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only. Food additives -> Flavoring Agents
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:57074-34-7 SDS

57074-34-7Downstream Products

57074-34-7Relevant articles and documents

Flavouring and odorant thiols from renewable natural resources by InIII-catalysed hydrothioacetylation and lipase-catalysed solvolysis

Dia, Reine-Marie,Belaqziz, Rim,Romane, Abderrahmane,Antoniotti, Sylvain,Du?ach, Elisabet

scheme or table, p. 2164 - 2167 (2010/06/13)

A chemoenzymatic access to thiol compounds, including ethyl 3-thiobutanoate, 3-thio-p-menthene and 8-thio-p-menthan-2-one, three compounds of interest in flavour and fragrance chemistry presenting various fruity notes, is proposed. It involves an indium(III)-catalysed hydrothioacetylation of renewable precursors followed by an enzymatic solvolysis of the obtained thioesters by lipases in aqueous or organic solvents.

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