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W274704

Sigma-Aldrich

甲硫基丙醛

≥97%, FG

别名:

3-(甲硫基)丙醛, 3-(甲基巯基)丙醛, 3-（甲硫基）丙醛, NSC 15874, 甲硫基丙醛

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About This Item

线性分子式:
CH3SCH2CH2CHO
CAS号:
3268-49-3
分子量:
104.17
FEMA號碼:
2747
Beilstein:
1739289
EC號碼:
221-882-5
歐洲委員會號碼:
125
MDL號碼:
MFCD00007022
分類程式碼代碼:
12164502
PubChem物質ID:
24901307
Flavis號碼:
12.001
NACRES:
NA.21

生物源

synthetic

品質等級

400

等級

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

法律遵循

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

蒸汽密度

>1 (vs air)

蒸汽壓力

760 mmHg ( 165 °C)

化驗

≥97%

折射率

n20/D 1.483 (lit.)

bp

165-166 °C (lit.)

密度

1.043 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

香料過敏原

no known allergens

感官的

creamy; vegetable; earthy; potato; tomato

SMILES 字串

CSCCC=O

InChI

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

InChI 密鑰

CLUWOWRTHNNBBU-UHFFFAOYSA-N

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相关类别

一般說明

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

應用


  • 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).

生化／生理作用

0.1% 时的气味
5ppb-5ppm 时的味道

其他說明

天然存在：芦笋、烤马铃薯、豆子、啤酒、切达奶酪、熟鸡肉、夏威夷果、花生和薯片。

象形圖

CorrosionSkull and crossbones
GHS05,GHS06

訊號詞

Danger

危險分類

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

儲存類別代碼

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

水污染物質分類（WGK）

WGK 1

閃點（°F）

165.2 °F - closed cup

閃點（°C）

74 °C - closed cup

個人防護裝備

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

分析证书(COA)

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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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