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Principaux documents

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W274711

Sigma-Aldrich

Methional

greener alternative

natural, ≥98%, FG

Synonyme(s) :

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

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About This Item

Formule linéaire :
CH3SCH2CH2CHO
Numéro CAS:
3268-49-3
Poids moléculaire :
104.17
Numéro FEMA:
2747
Numéro Beilstein :
1739289
Numéro CE :
221-882-5
Numéro MDL:
MFCD00007022
Code UNSPSC :
12164502
ID de substance PubChem :
329830528
Numéro Flavis :
12.001
Nomenclature NACRES :
NA.21

Qualité

FG
Kosher
natural

Niveau de qualité

400

Conformité réglementaire

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

Densité de vapeur

>1 (vs air)

Pression de vapeur

760 mmHg ( 165 °C)

Pureté

≥98%

Caractéristiques du produit alternatif plus écologique

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

sustainability

Greener Alternative Product

Indice de réfraction

n20/D 1.483 (lit.)

Point d'ébullition

165-166 °C (lit.)

Densité

1.043 g/mL at 25 °C (lit.)

Application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

Allergène alimentaire

no known allergens

Autre catégorie plus écologique

Aligned,

Propriétés organoleptiques

creamy; earthy; vegetable; potato; tomato

Température de stockage

2-8°C

Chaîne SMILES 

CSCCC=O

InChI

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

Clé InChI

CLUWOWRTHNNBBU-UHFFFAOYSA-N

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Description générale

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”.

Application

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.

Actions biochimiques/physiologiques

Odor at 1%
Taste at 0.5-1ppm

Pictogrammes

Skull and crossbonesCorrosion
GHS06,GHS05

Mention d'avertissement

Danger

Classification des risques

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

Code de la classe de stockage

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

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

165.2 °F - closed cup

Point d'éclair (°C)

74 °C - closed cup

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Certificats d'analyse (COA)

Lot/Batch Number
SHBR6691
SHBR8265
SHBQ7618
SHBQ5708
SHBR2663

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Retrouvez la documentation relative aux produits que vous avez récemment achetés dans la Bibliothèque de documents.

Consulter la Bibliothèque de documents

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
D Perrin et al.
Archives of biochemistry and biophysics, 377(2), 266-272 (2000-06-14)
Both peroxynitrous acid and peroxynitrite react with methionine, k(acid) = (1.7 +/- 0.1) x 10(3) M(-1) s(-1) and k(anion) = 8.6 +/- 0.2 M(-1) s(-1), respectively, and with N-acetylmethionine k(acid) = (2.8 +/- 0.1) x 10(3) M(-1) s(-1) and k(anion)
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 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
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
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