W327905
Ethyl 2-mercaptopropionate
≥95%, FG
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About This Item
Linear Formula:
CH3CH(SH)CO2C2H5
CAS Number:
Molecular Weight:
134.20
FEMA Number:
3279
EC Number:
Council of Europe no.:
11469
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
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, Japanese soy sauce, Munster and Camembert cheeses.
Biochem/physiol Actions
Taste at 0.2 to 0.5 ppm
Signal Word
Warning
Hazard Statements
Hazard Classifications
Flam. Liq. 3
Storage Class Code
3 - Flammable liquids
WGK
WGK 3
Flash Point(F)
136.4 °F - closed cup
Flash Point(C)
58 °C - closed cup
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Regulatory Information
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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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