Gas Mixtures

General description 1-Butanethiol is a volatile sulfur-containing odorous compound that is reported to occur in skunk oil.

General description 1-Butanethiol is a volatile sulfur-containing odorous compound that is reported to occur in skunk oil.

Synonyms: Propyl mercaptan Chemical Formula: CH₃CH₂CH₂SH Hill Formula: C₃H₈S CAS Number: 107-03-9 UN Number: UN2402

2,5-Dimethyltetrahydrofuran, mixture of cis and trans

2,6-Dinitrotoluene

2,6-Dinitrotoluene

2-Chloro-4-methylpyridine (2-Chloro-4-picoline) reacts with 3,5-bis(trifluoromethyl)phenylboronic acid to form 2-(3,5-bis(trifluoromethyl)phenyl)-4-methylpyridine by palladium-catalyzed cross-coupling reaction . 2-Chloro-4-picoline

2-Chloro-4-methylpyridine (2-Chloro-4-picoline) reacts with 3,5-bis(trifluoromethyl)phenylboronic acid to form 2-(3,5-bis(trifluoromethyl)phenyl)-4-methylpyridine by palladium-catalyzed cross-coupling reaction . 2-Chloro-4-picoline

General description 2-Ethylpyrazine is a volatile aroma compound that is mainly formed in food products such as roasted coffee beans or roasted sesame seeds due to the Maillard reaction between sugars and proteins during the roasting process.

General description 2-Ethylpyrazine is a volatile aroma compound that is mainly formed in food products such as roasted coffee beans or roasted sesame seeds due to the Maillard reaction between sugars and proteins during the roasting process.

General description 2-Ethylpyrazine is a volatile aroma compound that is mainly formed in food products such as roasted coffee beans or roasted sesame seeds due to the Maillard reaction between sugars and proteins during the roasting process.

General description 2-Ethylpyrazine is a volatile aroma compound that is mainly formed in food products such as roasted coffee beans or roasted sesame seeds due to the Maillard reaction between sugars and proteins during the roasting process.