W274711

3-(Methylthio)propionaldehyd

natural, ≥98%, FG

• Synonym(e): 3-(Methylmercapto)propionaldehyd, 3-(Methylthio)propanal, Methional, NSC 15874
• Lineare Formel: CH₃SCH₂CH₂CHO
• CAS-Nummer: 3268-49-3
• Molekulargewicht: 104.17
• FEMA-Nummer: 2747
• Beilstein: 1739289
• EG-Nummer: 221-882-5
• MDL-Nummer: MFCD00007022
• UNSPSC-Code: 12164502
• PubChem Substanz-ID: 329830528
• Flavis-Nummer: 12.001
• NACRES: NA.21

Eigenschaften

• Qualität: FG; Kosher; natural
• Einhaltung gesetzlicher Vorschriften: EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 172.515
• Dampfdichte: >1 (vs air)
• Dampfdruck: 760 mmHg ( 165 °C)
• Assay: ≥98%
• Grünere Alternativprodukt-Eigenschaften: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• Brechungsindex: n20/D 1.483 (lit.)
• bp: 165-166 °C (lit.)
• Dichte: 1.043 g/mL at 25 °C (lit.)
• Anwendung(en): flavors and fragrances
• Dokumentation: see Safety & Documentation for available documents
• Nahrungsmittelallergen: no known allergens
• Grünere Alternativprodukt-Kategorie: Aligned,
• Organoleptisch: creamy; earthy; vegetable; potato; tomato
• Lagertemp.: 2-8°C
• SMILES String: CSCCC=O
• InChI: 1S/C4H8OS/c1-6-4-2-3-5/h3H,2,4H2,1H3
• InChIKey: CLUWOWRTHNNBBU-UHFFFAOYSA-N

Beschreibung

Allgemeine Beschreibung

Natural occurence: Asparagus, baked potato, beer, cheddar cheese, cooked chicken, tomato and pumpkin

Methional is the main sulfur-containing flavor compound in potatoes.

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Anwendung

The nature of this compound will complement many savory flavors, including cooked vegetables like potato, muchroom, tomato, sauerkraut, asparagus, and onion; chicken, pork, bacon, fish, beef, stew, broth, and gravy; soy sauce; and some aged cheeses, especially cheddar. At very low levels, it will add an appetizing, cooked quality to fruits like apples, pineapple, and pear.

Biochem./physiol. Wirkung

Odor at 1%

Taste at 0.5-1ppm

Sicherheitshinweise

• Piktogramme: GHS06,GHS05
• Signalwort: Danger
• H-Sätze: H302 + H332,H311,H315,H317,H318,H412
• P-Sätze: P273 - P280 - P301 + P312 - P302 + P352 + P312 - P304 + P340 + P312 - P305 + P351 + P338
• Gefahreneinstufungen: Acute Tox. 3 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 3 - Eye Dam. 1 - Skin Irrit. 2 - Skin Sens. 1
• Lagerklassenschlüssel: 6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
• WGK: WGK 1
• Flammpunkt (°F): 165.2 °F - closed cup
• Flammpunkt (°C): 74 °C - closed cup