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Merck

W274711

Sigma-Aldrich

甲硫基丙醛

greener alternative

natural, ≥98%, 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:
分子量:
104.17
FEMA號碼:
2747
Beilstein:
1739289
EC號碼:
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
12.001
NACRES:
NA.21
感官的:
creamy; earthy; vegetable; potato; tomato
等級:
FG
Kosher
natural
食物過敏原:
no known allergens

等級

FG
Kosher
natural

品質等級

法律遵循

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

≥98%

環保替代產品特色

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

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

環保替代類別

感官的

creamy; earthy; vegetable; potato; tomato

儲存溫度

2-8°C

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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一般說明

Natural occurence: Asparagus, baked potato, beer, cheddar cheese, cooked chicken, tomato and pumpkin
Methional is the main sulfur-containing flavor compound in potatoes.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

應用

The nature of this compound will complement many savory flavors, including cooked vegetables like potato, muchroom, tomato, sauerkraut, asparagus, and onion; chicken, pork, bacon, fish, beef, stew, broth, and gravy; soy sauce; and some aged cheeses, especially cheddar. At very low levels, it will add an appetizing, cooked quality to fruits like apples, pineapple, and pear.

生化/生理作用

Odor at 1%
Taste at 0.5-1ppm

象形圖

Skull and crossbonesCorrosion

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


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分析证书(COA)

Lot/Batch Number

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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
Eva-Maria Kroener et al.
Frontiers in chemistry, 6, 149-149 (2018-06-06)
Horseradish (Armoracia rusticana) is consumed and valued for the characteristic spicy aroma of its roots in many countries all over the world. In our present study we compare six different horseradish varieties that were grown under comparable conditions, with regard
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

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