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W274704

Sigma-Aldrich

Methional

≥97%, FG

Sinónimos:

3-(Methylthio)propionaldehyde, 3-(Methylmercapto)propionaldehyde, 3-(Methylthio)propanal, Methional, NSC 15874

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About This Item

Fórmula lineal:
CH3SCH2CH2CHO
Número de CAS:
3268-49-3
Peso molecular:
104.17
Número de FEMA:
2747
Beilstein:
1739289
Número CE:
221-882-5
nº del Consejo Europeo:
125
Número MDL:
MFCD00007022
Código UNSPSC:
12164502
ID de la sustancia en PubChem:
24901307
Número Flavis:
12.001
NACRES:
NA.21

origen biológico

synthetic

Nivel de calidad

400

grado

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines

cumplimiento norm.

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

densidad de vapor

>1 (vs air)

presión de vapor

760 mmHg ( 165 °C)

Ensayo

≥97%

índice de refracción

n20/D 1.483 (lit.)

bp

165-166 °C (lit.)

densidad

1.043 g/mL at 25 °C (lit.)

aplicaciones

flavors and fragrances

Documentación

see Safety & Documentation for available documents

alérgeno alimentario

no known allergens

alérgeno de la fragancia

no known allergens

Organoléptico

creamy; vegetable; earthy; potato; tomato

cadena SMILES

CSCCC=O

InChI

1S/C4H8OS/c1-6-4-2-3-5/h3H,2,4H2,1H3

Clave InChI

CLUWOWRTHNNBBU-UHFFFAOYSA-N

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Descripción general

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

Aplicación


  • Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes.: This study identifies the key aroma compounds in fried pepper sauce, highlighting methional′s role in contributing to the sauce′s overall flavor profile. The research underscores methional′s importance in food chemistry and its potential applications in flavor enhancement and food product development (Luo et al., 2024).

Acciones bioquímicas o fisiológicas

Odor at 0.1%
Taste at 5 ppb-5 ppm

Otras notas

Natural occurrence: Asparagus, baked potato, beans, beer, cheddar cheese, cooked chicken, macadamia nut, peanuts and potato chips.

Pictogramas

Skull and crossbonesCorrosion
GHS06,GHS05

Palabra de señalización

Danger

Clasificaciones de peligro

Acute Tox. 3 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 3 - Eye Dam. 1 - Skin Irrit. 2 - Skin Sens. 1

Código de clase de almacenamiento

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

Clase de riesgo para el agua (WGK)

WGK 1

Punto de inflamabilidad (°F)

165.2 °F - closed cup

Punto de inflamabilidad (°C)

74 °C - closed cup

Equipo de protección personal

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

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Certificados de análisis (COA)

Lot/Batch Number
SHBN5296
SHBN5302
SHBN2541
SHBN0709
SHBM8825

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F Amárita et al.
FEMS microbiology letters, 204(1), 189-195 (2001-10-30)
Lactic acid bacteria were screened for methional production from 4-methylthio-2-ketobutanoate. Only Lactococcus lactis IFPL730 produced high amounts of methional. It was demonstrated that production of this compound was an exclusively enzymatic reaction. The present work describes for the first time
A Vallet et al.
Journal of applied microbiology, 104(6), 1833-1840 (2008-01-26)
Determination of pathways involved in synthesis of volatile sulphur compounds (VSC) from methionine by Oenococcus oeni isolated from wine. Production of VSC by O. oeni from methionine was investigated during bacterial cultures and in assays performed in the presence of
Kerstin Burseg et al.
Journal of agricultural and food chemistry, 57(19), 9086-9090 (2009-09-19)
A novel technology (Olfactoscan screening) was applied to screen for volatiles including saturated aldehydes that mask the perception of methional, an off-flavor commonly found in orange juice. For the screening experiment, methional odor pulses were generated by an olfactometer and
A Escudero et al.
Journal of agricultural and food chemistry, 48(9), 4268-4272 (2000-09-20)
A young white wine that had undergone spontaneous oxidation and showed a strong off-flavor reminiscent of cooked vegetables was demixed by salting out to obtain an ethanolic extract that retained the off-flavor of the wine, as was demonstrated by sensory
S Le Guen et al.
Journal of agricultural and food chemistry, 48(4), 1307-1314 (2000-04-25)
Three olfactometric methods (olfactometry global analysis, OSME, and AEDA) were compared to evaluate the main impact odorants of cooked mussels. The results obtained from these methods were very similar and well correlated. On the basis of the three techniques, 42
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