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W334308

Sigma-Aldrich

Ethyl 3-(methylthio)propionate

≥99%, FCC, FG

Synonym(s):

Ethyl 3-(methyl thio) propanoate, Ethyl methyl mercaptopropionate

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About This Item

Linear Formula:
CH3SCH2CH2CO2C2H5
CAS Number:
13327-56-5
Molecular Weight:
148.22
FEMA Number:
3343
EC Number:
236-370-7
Council of Europe no.:
11476
MDL number:
MFCD00039900
UNSPSC Code:
12164502
PubChem Substance ID:
24901653
Flavis number:
12.053
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC

assay

≥99%

refractive index

n20/D 1.46 (lit.)

bp

197 °C (lit.)

density

1.032 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

fruity; pineapple; sulfurous

SMILES string

CCOC(=O)CCSC

InChI

1S/C6H12O2S/c1-3-8-6(7)4-5-9-2/h3-5H2,1-2H3

InChI key

YSNWHRKJEKWJNY-UHFFFAOYSA-N

Related Categories

application


  • Identification of new strawberry sulfur volatiles and changes during maturation.: Du et al. explore sulfur volatiles in strawberries, noting the presence of ethyl 3-(methylthio)propionate among new compounds discovered. The study provides insights into how these volatiles evolve during fruit maturation, impacting flavor and aroma profiles (Du et al., 2011).

Storage Class

10 - Combustible liquids

wgk_germany

WGK 3

flash_point_f

177.8 °F - closed cup

flash_point_c

81 °C - closed cup

ppe

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Journal of chromatography. A, 1547, 86-98 (2018-03-15)
Many flavour compounds that are present in e-liquids for e-cigarettes are responsible for specific tastes and smoking sensations for users. Data concerning content and specific types of flavours is often limited and unknown to users. The aim of the research
Urszula Dziekońska-Kubczak et al.
Molecules (Basel, Switzerland), 25(5) (2020-03-19)
Volatile sulfur compounds (VSCs) play an important role in the aroma profile of fermented beverages. However, because of their low concentration in samples, their analysis is difficult. The headspace solid-phase microextraction (HS-SPME) technique coupled with gas chromatography and mass spectrometry
Sha Sha et al.
Journal of agricultural and food chemistry, 65(1), 123-131 (2016-12-19)
The aroma profile of Chinese roasted sesame-like flavor type liquor was investigated by means of headspace solid phase microextraction-aroma extract dilution analysis (HS-SPME-AEDA). Sixty-three odor-active regions were detected by HS-SPME-AEDA with flavor dilution (FD) factors >5, and 58 of these
Shuang Chen et al.
Journal of food science, 82(12), 2816-2822 (2017-11-14)
This study investigated the aroma contribution of volatile sulfur compounds (VSCs) in Moutai liquors. The VSCs were analyzed using headspace solid-phase microextraction-gas chromatography-pulsed flame photometric detection (HS-SPME-GC-PFPD). The influences of SPME fibers, ethanol content in the sample, pre-incubation time, and

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