Saltar al contenido
Merck

W274704

Sigma-Aldrich

Methional

≥97%, FG

Sinónimos:

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

Iniciar sesiónpara Ver la Fijación de precios por contrato y de la organización


About This Item

Fórmula lineal:
CH3SCH2CH2CHO
Número de CAS:
Peso molecular:
104.17
FEMA Number:
2747
Beilstein/REAXYS Number:
1739289
EC Number:
Council of Europe no.:
125
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
12.001
NACRES:
NA.21
organoleptic:
creamy; vegetable; earthy; potato; tomato
grade:
FG
Fragrance grade
Halal
Kosher
biological source:
synthetic
agency:
follows IFRA guidelines
food allergen:
no known allergens

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

reg. compliance

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

vapor density

>1 (vs air)

vapor pressure

760 mmHg ( 165 °C)

assay

≥97%

refractive index

n20/D 1.483 (lit.)

bp

165-166 °C (lit.)

density

1.043 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

creamy; vegetable; earthy; potato; tomato

SMILES string

CSCCC=O

InChI

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

InChI key

CLUWOWRTHNNBBU-UHFFFAOYSA-N

¿Está buscando productos similares? Visita Guía de comparación de productos

General description

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).

Biochem/physiol Actions

Odor at 0.1%
Taste at 5 ppb-5 ppm

Other Notes

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

pictograms

Skull and crossbonesCorrosion

signalword

Danger

Hazard Classifications

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

Storage Class

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

wgk_germany

WGK 1

flash_point_f

165.2 °F - closed cup

flash_point_c

74 °C - closed cup

ppe

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


Elija entre una de las versiones más recientes:

Certificados de análisis (COA)

Lot/Batch Number

It looks like we've run into a problem, but you can still download Certificates of Analysis from our Documentos section.

Si necesita más asistencia, póngase en contacto con Atención al cliente

¿Ya tiene este producto?

Encuentre la documentación para los productos que ha comprado recientemente en la Biblioteca de documentos.

Visite la Librería de documentos

Nuestro equipo de científicos tiene experiencia en todas las áreas de investigación: Ciencias de la vida, Ciencia de los materiales, Síntesis química, Cromatografía, Analítica y muchas otras.

Póngase en contacto con el Servicio técnico