沸点	108-110 ºC (10 Torr)**
闪点	113.7±4.8 ºC, 计算值*
密度	0.9963 g/cm3 (20 ºC)**
折射率	1.4740 (589.3 nm 20 ºC)***

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来源	SDS样本
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Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production.Antonio G Cordente et al.Applied and environmental microbiology, 85(6) (2019-01-20) Analysis of low-volatility organic sulphur compounds in wines by solid-phase microextraction and gas chromatography.Mestres M, et al. Journal of Chromatography A, 881(1), 583-590 (2000) Effect of Wine Matrix Composition on the Quantification of Volatile Sulfur Compounds by Headspace Solid-Phase Microextraction-Gas Chromatography-Pulsed Flame Photometric Detection.Peter M Davis et al.Molecules (Basel, Switzerland), 24(18) (2019-09-25) The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling.Marlize Z Bekker et al.Food chemistry, 207, 148-156 (2016-04-16) Evaluation of putative precursors of key 'reductive' compounds in wines post-bottling.Marlize Z Bekker et al.Food chemistry, 245, 676-686 (2017-12-31) Sulfur-containing volatiles of durian fruits (Durio zibethinus Murr.).Weenen H, et al. Journal of Agricultural and Food Chemistry, 44(10), 3291-3293 (1996) Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy with the Use of HS-SPME/GC-MS.Urszula Dziekońska-Kubczak et al.Molecules (Basel, Switzerland), 25(5) (2020-03-19)

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