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W327905

Sigma-Aldrich

Ethyl 2-mercaptopropionate

≥95%, FG

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About This Item

Linear Formula:
CH3CH(SH)CO2C2H5
CAS Number:
19788-49-9
Molecular Weight:
134.20
FEMA Number:
3279
EC Number:
243-314-5
Council of Europe no.:
11469
MDL number:
MFCD00040233
UNSPSC Code:
12164502
PubChem Substance ID:
24901604
Flavis number:
12.046

biological source

synthetic

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA

assay

≥95%

refractive index

n20/D 1.449 (lit.)

bp

40-41 °C/1 mmHg (lit.)

density

1.031 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

musty; sulfurous

SMILES string

CCOC(=O)C(C)S

InChI

1S/C5H10O2S/c1-3-7-5(6)4(2)8/h4,8H,3H2,1-2H3

InChI key

LXXNWCFBZHKFPT-UHFFFAOYSA-N

General description

Ethyl 2-mercaptopropionate is a sulfur-containing flavor compound found in wine[1], Japanese soy sauce[2], Munster and Camembert cheeses.[3]

Biochem/physiol Actions

Taste at 0.2 to 0.5 ppm

pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

136.4 °F - closed cup

flash_point_c

58 °C - closed cup

ppe

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

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Certificates of Analysis (COA)

Lot/Batch Number
MKBZ5929V
MKBV8566V
MKBS8799V
MKBR5755V
MKBR5160V

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Rapid Analysis of 27 Volatile Sulfur Compounds in Wine by Headspace Solid-Phase Microextraction Gas Chromatography Tandem Mass Spectrometry.
Slaghenaufi D, et al.
Food Analytical Methods, 18(3), 1-10 (2017)
Identification of a powerful aroma compound in munster and camembert cheeses: ethyl 3-mercaptopropionate.
Sourabie? AM, et al.
Journal of Agricultural and Food Chemistry (2008)
Quantification and odor contribution of volatile thiols in Japanese soy sauce.
Meng Q, et al.
Food Science and Technology Research, 429-436 (2012)
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 28, 102-102 (2003)

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