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W274711

Sigma-Aldrich

Methional

greener alternative

natural, ≥98%, FG

Sinonimo/i:

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

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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
Numero MDL:
MFCD00007022
Codice UNSPSC:
12164502
ID PubChem:
329830528
Numero Flavis:
12.001
NACRES:
NA.21

Grado

FG
Kosher
natural

Conformità normativa

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

≥98%

Caratteristiche più verdi

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

sustainability

Greener Alternative Product

Indice di rifrazione

n20/D 1.483 (lit.)

P. eboll.

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

Categoria alternativa più verde

Aligned,

Organolettico

creamy; earthy; vegetable; potato; tomato

Temperatura di conservazione

2-8°C

Stringa SMILE

CSCCC=O

InChI

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

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Descrizione generale

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”.

Applicazioni

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.

Azioni biochim/fisiol

Odor at 1%
Taste at 0.5-1ppm

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

Certificati d'analisi (COA)

Cerca il Certificati d'analisi (COA) digitando il numero di lotto/batch corrispondente. I numeri di lotto o di batch sono stampati sull'etichetta dei prodotti dopo la parola ‘Lotto’ o ‘Batch’.

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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
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
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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