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安全信息

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编号:
2747
Beilstein:
1739289
EC 号:
221-882-5
欧洲委员会编号:
125
MDL编号:
MFCD00007022
UNSPSC代码:
12164502
PubChem化学物质编号:
24901307
Flavis编号:
12.001
NACRES:
NA.21
性状检查:
creamy; vegetable; earthy; potato; tomato
等级:
FG
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
食品过敏原:
no known allergens

生物来源

synthetic

质量水平

400

等级

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines

管理合规性

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

蒸汽密度

>1 (vs air)

蒸汽压

760 mmHg ( 165 °C)

方案

≥97%

折射率

n20/D 1.483 (lit.)

沸点

165-166 °C (lit.)

密度

1.043 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

性状检查

creamy; vegetable; earthy; potato; tomato

SMILES字符串

CSCCC=O

InChI

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

InChI key

CLUWOWRTHNNBBU-UHFFFAOYSA-N

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相关类别

一般描述

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

应用


  • 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

其他说明

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。

象形图

Skull and crossbonesCorrosion
GHS06,GHS05

警示用语：

Danger

危险分类

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

储存分类代码

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

WGK

WGK 1

闪点(°F)

165.2 °F - closed cup

闪点(°C)

74 °C - closed cup

个人防护装备

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

法规信息

危险化学品

从最新的版本中选择一种：

分析证书(COA)

Lot/Batch Number
SHBR7544
SHBS2625
SHBR9775
SHBR1650
SHBQ9123

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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
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
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
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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