W274711

Methional

natural, ≥98%, FG

• Synonym(s): 3-(Methylthio)propionaldehyde, 3-(Methylthio)propanal, 3-(Methylmercapto)propionaldehyde, Methional, NSC 15874
• Linear Formula: CH₃SCH₂CH₂CHO
• CAS Number: 3268-49-3
• Molecular Weight: 104.17
• FEMA Number: 2747
• Beilstein: 1739289
• EC Number: 221-882-5
• MDL number: MFCD00007022
• UNSPSC Code: 12164502
• PubChem Substance ID: 329830528
• Flavis number: 12.001
• NACRES: NA.21
• grade: FG; Kosher; natural
• food allergen: no known allergens

Properties

• grade: FG; Kosher; natural
• Quality Level: 300
• reg. compliance: EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 172.515
• vapor density: >1 (vs air)
• vapor pressure: 760 mmHg ( 165 °C)
• Assay: ≥98%
• greener alternative product characteristics: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• 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
• greener alternative category: Aligned,
• Organoleptic: creamy; earthy; vegetable; potato; tomato
• storage temp.: 2-8°C
• SMILES string: CSCCC=O
• InChI: 1S/C4H8OS/c1-6-4-2-3-5/h3H,2,4H2,1H3
• InChI key: CLUWOWRTHNNBBU-UHFFFAOYSA-N

Description

General description

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”.

Application

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.

Biochem/physiol Actions

Odor at 1%

Taste at 0.5-1ppm

Safety Information

• Pictograms: GHS06,GHS05
• Signal Word: Danger
• Hazard Statements: H302 + H332,H311,H315,H317,H318,H412
• Precautionary Statements: P273 - P280 - P301 + P312 - P302 + P352 + P312 - P304 + P340 + P312 - P305 + P351 + P338
• 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 Code: 6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
• WGK: WGK 1
• Flash Point(F): 165.2 °F - closed cup
• Flash Point(C): 74 °C - closed cup