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安全信息

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:
3268-49-3
分子量:
104.17
FEMA编号:
2747
Beilstein:
1739289
EC 号:
221-882-5
MDL编号:
MFCD00007022
UNSPSC代码:
12164502
PubChem化学物质编号:
329830528
Flavis编号:
12.001
NACRES:
NA.21
性状检查:
creamy; earthy; vegetable; potato; tomato
等级:
FG
Kosher
natural
食品过敏原:
no known allergens

等级

FG
Kosher
natural

质量水平

400

管理合规性

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

≥98%

环保替代产品特性

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.)

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

环保替代产品分类

Aligned,

性状检查

creamy; earthy; vegetable; potato; tomato

储存温度

2-8°C

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

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”.

应用

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

法规信息

危险化学品

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBS4157
SHBR6691
SHBR8265
SHBQ7618
SHBQ5708

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Shiho Ohnishi et al.
Biochemical and biophysical research communications, 290(2), 778-782 (2002-01-12)
Carcinogenic benzo[a]pyrene (BP) is generally considered to show genotoxicity by forming DNA adducts of its metabolite, BP-7,8-diol-9,10-epoxide. We investigated oxidative DNA damage and its sequence specificity induced by BP-7,8-dione, another metabolite of BP, using (32)P-5'-end-labeled DNA. Formamidopyrimidine-DNA glycosylase treatment induced
M Soares da Costa et al.
Journal of agricultural and food chemistry, 52(26), 7911-7917 (2004-12-23)
This work attempts to measure the importance of methional and phenylacetaldehyde on the flavor stability of beer, as direct participants or as indicators of aroma deterioration. A trained sensory panel identified the most important descriptors related to the typical aroma
Rong Di et al.
Journal of agricultural and food chemistry, 51(19), 5695-5702 (2003-09-04)
The primary flavor compound in potato, methional, is synthesized from methionine by the Strecker degradation reaction. A major problem associated with potato processing is the loss of methional. Methional or its precursor, methionine, is not added back during potato processing
M Murata et al.
Japanese journal of cancer research : Gann, 90(3), 268-275 (1999-06-08)
Adduct formation has been considered to be a major causal factor of DNA damage by carcinogenic heterocyclic amines. By means of experiments with 32P-labeled DNA fragments and an electrochemical detector coupled to a high-pressure liquid chromatograph, we investigated whether the
Florian Mayer et al.
Journal of agricultural and food chemistry, 56(10), 3749-3757 (2008-05-08)
Three tasty (BR-139, FA-624, and FA-612) and two less tasty (R-144 and R-175) fresh greenhouse tomato cultivars, which significantly differ in their flavor profiles, were screened for potent odorants using aroma extract dilution analysis (AEDA). On the basis of AEDA
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