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W274704

Sigma-Aldrich

Methional

≥97%, FG

Synonyme(s) :

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

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About This Item

Formule linéaire :
CH3SCH2CH2CHO
Numéro CAS:
3268-49-3
Poids moléculaire :
104.17
Numéro FEMA:
2747
Numéro Beilstein :
1739289
Numéro CE :
221-882-5
Conseil de l'Europe Nº :
125
Numéro MDL:
MFCD00007022
Code UNSPSC :
12164502
ID de substance PubChem :
24901307
Numéro Flavis :
12.001
Nomenclature NACRES :
NA.21

Source biologique

synthetic

Niveau de qualité

400

Qualité

FG
Fragrance grade
Halal
Kosher

Agence

follows IFRA guidelines

Conformité réglementaire

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

Densité de vapeur

>1 (vs air)

Pression de vapeur

760 mmHg ( 165 °C)

Pureté

≥97%

Indice de réfraction

n20/D 1.483 (lit.)

Point d'ébullition

165-166 °C (lit.)

Densité

1.043 g/mL at 25 °C (lit.)

Application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

Allergène alimentaire

no known allergens

Allergène de parfum

no known allergens

Propriétés organoleptiques

creamy; vegetable; earthy; potato; tomato

Chaîne SMILES 

CSCCC=O

InChI

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

Clé InChI

CLUWOWRTHNNBBU-UHFFFAOYSA-N

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Description générale

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

Application


  • 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).

Actions biochimiques/physiologiques

Odor at 0.1%
Taste at 5 ppb-5 ppm

Autres remarques

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

Pictogrammes

Skull and crossbonesCorrosion
GHS06,GHS05

Mention d'avertissement

Danger

Classification des risques

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

Code de la classe de stockage

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

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

165.2 °F - closed cup

Point d'éclair (°C)

74 °C - closed cup

Équipement de protection individuelle

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

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Certificats d'analyse (COA)

Lot/Batch Number
SHBN5296
SHBN5302
SHBN2541
SHBN0709
SHBM8825

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Retrouvez la documentation relative aux produits que vous avez récemment achetés dans la Bibliothèque de documents.

Consulter la Bibliothèque de documents

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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