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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)

Ensayo

≥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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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

Elija entre una de las versiones más recientes:

Certificados de análisis (COA)

Lot/Batch Number
SHBS5822
SHBS4157
SHBR6691
SHBR8265
SHBQ7618

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Visite la Librería de documentos

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
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 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
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