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W274704

Sigma-Aldrich

Methional

≥97%, FG

Sinonimo/i:

3-(Methylthio)propionaldehyde, 3-(Methylmercapto)propionaldehyde, 3-(Methylthio)propanal, Methional, NSC 15874

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W274704-SAMPLE-K
CHF 62.10
1 KG
CHF 247.00
5 KG
CHF 846.00
25 KG
CHF 3’330.00

CHF 62.10

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Cambia visualizzazione
W274704-SAMPLE-K
CHF 62.10
1 KG
CHF 247.00
5 KG
CHF 846.00
25 KG
CHF 3’330.00

About This Item

Formula condensata:
CH3SCH2CH2CHO
Numero CAS:
3268-49-3
Peso molecolare:
104.17
Numero FEMA:
2747
Beilstein:
1739289
Numero CE:
221-882-5
N° CoE:
125
Numero MDL:
MFCD00007022
Codice UNSPSC:
12164502
ID PubChem:
24901307
Numero Flavis:
12.001
NACRES:
NA.21

CHF 62.10

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Origine biologica

synthetic

Livello qualitativo

400

Grado

FG
Fragrance grade
Halal
Kosher

agenzia

follows IFRA guidelines

Conformità normativa

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

Densità del vapore

>1 (vs air)

Tensione di vapore

760 mmHg ( 165 °C)

Saggio

≥97%

Indice di rifrazione

n20/D 1.483 (lit.)

P. ebollizione

165-166 °C (lit.)

Densità

1.043 g/mL at 25 °C (lit.)

applicazioni

flavors and fragrances

Documentazione

see Safety & Documentation for available documents

Allergene alimentare

no known allergens

Allergene in fragranze

no known allergens

Organolettico

creamy; vegetable; earthy; potato; tomato

Stringa SMILE

CSCCC=O

InChI

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

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Categorie correlate

Descrizione generale

Methional is the main sulfur-containing flavor compound in potatoes.[1]

Applicazioni


  • 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).

Azioni biochim/fisiol

Odor at 0.1%
Taste at 5 ppb-5 ppm

Altre note

Natural occurrence: Asparagus, baked potato, beans, beer, cheddar cheese, cooked chicken, macadamia nut, peanuts and potato chips.

Pittogrammi

Skull and crossbonesCorrosion
GHS06,GHS05

Avvertenze

Danger

Classi di pericolo

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

Codice della classe di stoccaggio

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

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

165.2 °F - closed cup

Punto d’infiammabilità (°C)

74 °C - closed cup

Dispositivi di protezione individuale

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

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Certificati d'analisi (COA)

Lot/Batch Number
SHBR7544
SHBS2625
SHBR9775
SHBR1650
SHBQ9123

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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
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
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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