277460
3-(甲硫基)丙醛
96%
别名:
3-(甲基巯基)丙醛, 3-（甲硫基）丙醛, NSC 15874, 甲硫基丙醛
蒸汽密度
>1 (vs air)
质量水平
蒸汽压
760 mmHg ( 165 °C)
方案
96%
表单
liquid
折射率
n20/D 1.483 (lit.)
沸点
165-166 °C (lit.)
密度
1.043 g/mL at 25 °C (lit.)
官能团
aldehyde
thioether
储存温度
2-8°C
SMILES字符串
CSCCC=O
InChI
1S/C4H8OS/c1-6-4-2-3-5/h3H,2,4H2,1H3
InChI key
CLUWOWRTHNNBBU-UHFFFAOYSA-N
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一般描述
3-（甲硫基）丙醛 (methional) 是食品中通过 Strecker 降解进行化学蛋氨酸转化的主要产物 。
应用
3-甲硫基丙醛用作以下反应试剂：
- 氧化偶联和化学选择性氧化
- 分子间炔烃的氢化酰化反应
- 硫化物氧化为亚砜
警示用语：
Danger
危险分类
Acute Tox. 3 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 3 - Eye Dam. 1 - Skin Irrit. 2 - Skin Sens. 1
储存分类代码
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
WGK
WGK 1
闪点(°F)
165.2 °F - closed cup
闪点(°C)
74 °C - closed cup
个人防护装备
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Ethylene formation from methional.
W A Pryor et al.
Biochemical and biophysical research communications, 81(2), 498-503 (1978-03-30)
M M W Etschmann et al.
Applied microbiology and biotechnology, 80(4), 579-587 (2008-07-04)
Yeasts can convert amino acids to flavor alcohols following the Ehrlich pathway, a reaction sequence comprising transamination, decarboxylation, and reduction. The alcohols can be further derivatized to the acetate esters by alcohol acetyl transferase. Using L: -methionine as sole nitrogen
A Escudero et al.
Journal of agricultural and food chemistry, 48(9), 4268-4272 (2000-09-20)
A young white wine that had undergone spontaneous oxidation and showed a strong off-flavor reminiscent of cooked vegetables was demixed by salting out to obtain an ethanolic extract that retained the off-flavor of the wine, as was demonstrated by sensory
A Vallet et al.
Journal of applied microbiology, 104(6), 1833-1840 (2008-01-26)
Determination of pathways involved in synthesis of volatile sulphur compounds (VSC) from methionine by Oenococcus oeni isolated from wine. Production of VSC by O. oeni from methionine was investigated during bacterial cultures and in assays performed in the presence of
S Le Guen et al.
Journal of agricultural and food chemistry, 48(4), 1307-1314 (2000-04-25)
Three olfactometric methods (olfactometry global analysis, OSME, and AEDA) were compared to evaluate the main impact odorants of cooked mussels. The results obtained from these methods were very similar and well correlated. On the basis of the three techniques, 42
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