vapor density
>1 (vs air)
vapor pressure
760 mmHg ( 165 °C)
assay
96%
form
liquid
refractive index
n20/D 1.483 (lit.)
bp
165-166 °C (lit.)
density
1.043 g/mL at 25 °C (lit.)
functional group
aldehyde, thioether
storage temp.
2-8°C
SMILES string
CSCCC=O
InChI
1S/C4H8OS/c1-6-4-2-3-5/h3H,2,4H2,1H3
InChI key
CLUWOWRTHNNBBU-UHFFFAOYSA-N
General description
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 。
Application
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
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signalword
Danger
Hazard Classifications
Acute Tox. 3 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 3 - Eye Dam. 1 - Skin Irrit. 2 - Skin Sens. 1
存储类别
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
wgk
WGK 1
flash_point_f
165.2 °F - closed cup
flash_point_c
74 °C - closed cup
ppe
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
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
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| 277460-25ML | 04061836691684 |
| 277460-5ML | 04061826193426 |

