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W274711

Sigma-Aldrich

Methional

greener alternative

natural, ≥98%, FG

Sinónimos:

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

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About This Item

Fórmula lineal:
CH3SCH2CH2CHO
Número de CAS:
3268-49-3
Peso molecular:
104.17
Número de FEMA:
2747
Beilstein:
1739289
Número CE:
221-882-5
Número MDL:
MFCD00007022
Código UNSPSC:
12164502
ID de la sustancia en PubChem:
329830528
Número Flavis:
12.001
NACRES:
NA.21

grado

FG
Kosher
natural

cumplimiento norm.

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

densidad de vapor

>1 (vs air)

presión de vapor

760 mmHg ( 165 °C)

Análisis

≥98%

características de los productos alternativos más sostenibles

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

sustainability

Greener Alternative Product

índice de refracción

n20/D 1.483 (lit.)

bp

165-166 °C (lit.)

densidad

1.043 g/mL at 25 °C (lit.)

aplicaciones

flavors and fragrances

Documentación

see Safety & Documentation for available documents

alérgeno alimentario

no known allergens

categoría alternativa más sostenible

Aligned,

Organoléptico

creamy; earthy; vegetable; potato; tomato

temp. de almacenamiento

2-8°C

cadena SMILES

CSCCC=O

InChI

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

Clave InChI

CLUWOWRTHNNBBU-UHFFFAOYSA-N

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Categorías relacionadas

Descripción general

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”.

Aplicación

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.

Acciones bioquímicas o fisiológicas

Odor at 1%
Taste at 0.5-1ppm

Pictogramas

Skull and crossbonesCorrosion
GHS06,GHS05

Palabra de señalización

Danger

Clasificaciones de peligro

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

Código de clase de almacenamiento

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

Clase de riesgo para el agua (WGK)

WGK 1

Punto de inflamabilidad (°F)

165.2 °F - closed cup

Punto de inflamabilidad (°C)

74 °C - closed cup

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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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
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
Organoleptic Characteristics of Flavor Materials
Michalski, J.
Perfumer & Flavorist, 39(4), 52-52 (2014)
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
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