General Description
Colorless liquid with an unpleasant odor. Mp:-81°C; bp: 152-153°C. Density 0.838 g cm-3 (at 25°C).
Reactivity Profile
n-HEXANETHIOL is incompatible with oxidizing agents, strong acids and strong bases, alkali metals, and nitric acid. Can react with water, steam or acids to produce toxic and flammable vapors. Reacts violently with powerful oxidizing agents such as calcium hypochlorite(Ca(OCl)2) to generate SOx. Reacts with hydrides to form flammable H2 gas; reacts with halogenated hydrocarbons to yield HX. Reacts exothermically with aldehydes. Emits toxic compounds of sulfur when when heated to decomposition.
Chemical Properties
1-Hexanethiol has a burnt fat, sulfurous, meaty, fatty odor.
Chemical Properties
clear coloreless liquid
Occurrence
Reported found in cooked chicken, beef and pork
Definition
ChEBI: 1-Hexanethiol is an alkanethiol.
Aroma threshold values
Aroma characteristics at 0.01%: burnt fat, slight garlic, grilled meat, sulfurous, burnt and roasted, meaty
fatty, unpleasant burnt match
Taste threshold values
Taste characteristics at 0.05 to 1.0 ppm: charred pork skin, slightly bitter, lactonic fatty nuances, sulfurous,
roasted, burnt fat and coffee nuances
Synthesis
A method for synthesizing an advanced mercaptan, using liquid olefins and hydrogen sulfide as raw materials, the steps comprising:
(1) 1-hexene is added to an evaporator, adjusted steam flow is passed into a static mixer at a temperature of 160
