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W334308

Sigma-Aldrich

Ethyl 3-(methylthio)propionate

≥99%, FCC, FG

Synonym(s):

Ethyl 3-(methyl thio) propanoate, Ethyl methyl mercaptopropionate

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About This Item

Linear Formula:
CH3SCH2CH2CO2C2H5
CAS Number:
13327-56-5
Molecular Weight:
148.22
FEMA Number:
3343
EC Number:
236-370-7
Council of Europe no.:
11476
MDL number:
MFCD00039900
UNSPSC Code:
12164502
PubChem Substance ID:
24901653
Flavis number:
12.053
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC

Assay

≥99%

refractive index

n20/D 1.46 (lit.)

bp

197 °C (lit.)

density

1.032 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

fruity; pineapple; sulfurous

SMILES string

CCOC(=O)CCSC

InChI

1S/C6H12O2S/c1-3-8-6(7)4-5-9-2/h3-5H2,1-2H3

InChI key

YSNWHRKJEKWJNY-UHFFFAOYSA-N

Application


  • Identification of new strawberry sulfur volatiles and changes during maturation.: Du et al. explore sulfur volatiles in strawberries, noting the presence of ethyl 3-(methylthio)propionate among new compounds discovered. The study provides insights into how these volatiles evolve during fruit maturation, impacting flavor and aroma profiles (Du et al., 2011).

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

177.8 °F - closed cup

Flash Point(C)

81 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Journal of agricultural and food chemistry, 65(1), 123-131 (2016-12-19)
The aroma profile of Chinese roasted sesame-like flavor type liquor was investigated by means of headspace solid phase microextraction-aroma extract dilution analysis (HS-SPME-AEDA). Sixty-three odor-active regions were detected by HS-SPME-AEDA with flavor dilution (FD) factors >5, and 58 of these
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Journal of food science, 82(12), 2816-2822 (2017-11-14)
This study investigated the aroma contribution of volatile sulfur compounds (VSCs) in Moutai liquors. The VSCs were analyzed using headspace solid-phase microextraction-gas chromatography-pulsed flame photometric detection (HS-SPME-GC-PFPD). The influences of SPME fibers, ethanol content in the sample, pre-incubation time, and

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