Merck
CN
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文件

安全信息

W274704

Sigma-Aldrich

甲硫基丙醛

≥97%, FG

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别名:
3-(甲硫基)丙醛, 3-(甲基巯基)丙醛, 3-（甲硫基）丙醛, NSC 15874, 甲硫基丙醛
线性分子式:
CH3SCH2CH2CHO
CAS号:
3268-49-3
分子量:
104.17
FEMA编号:
2747
Beilstein:
1739289
EC 号:
221-882-5
欧洲委员会编号:
125
MDL编号:
MFCD00007022
PubChem化学物质编号:
24901307
Flavis编号:
12.001
NACRES:
NA.21

生物来源

synthetic

质量水平

400

等级

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

蒸汽密度

>1 (vs air)

蒸汽压

760 mmHg ( 165 °C)

检测方案

≥97%

折射率

n20/D 1.483 (lit.)

bp

165-166 °C (lit.)

密度

1.043 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

性状检查

creamy; vegetable; earthy; potato; tomato

SMILES string

CSCCC=O

InChI

1S/C4H8OS/c1-6-4-2-3-5/h3H,2,4H2,1H3

InChI key

CLUWOWRTHNNBBU-UHFFFAOYSA-N

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相关类别

一般描述

Methional is the main sulfur-containing flavor compound in potatoes.

生化/生理作用

0.1% 时的气味
5ppb-5ppm 时的味道

其他说明

天然存在：芦笋、烤马铃薯、豆子、啤酒、切达奶酪、熟鸡肉、夏威夷果、花生和薯片。

象形图

CorrosionSkull and crossbones
GHS05,GHS06

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

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M Murata et al.
Japanese journal of cancer research : Gann, 90(3), 268-275 (1999-06-08)
Adduct formation has been considered to be a major causal factor of DNA damage by carcinogenic heterocyclic amines. By means of experiments with 32P-labeled DNA fragments and an electrochemical detector coupled to a high-pressure liquid chromatograph, we investigated whether the
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
M Soares da Costa et al.
Journal of agricultural and food chemistry, 52(26), 7911-7917 (2004-12-23)
This work attempts to measure the importance of methional and phenylacetaldehyde on the flavor stability of beer, as direct participants or as indicators of aroma deterioration. A trained sensory panel identified the most important descriptors related to the typical aroma
Florian Mayer et al.
Journal of agricultural and food chemistry, 56(10), 3749-3757 (2008-05-08)
Three tasty (BR-139, FA-624, and FA-612) and two less tasty (R-144 and R-175) fresh greenhouse tomato cultivars, which significantly differ in their flavor profiles, were screened for potent odorants using aroma extract dilution analysis (AEDA). On the basis of AEDA
D Perrin et al.
Archives of biochemistry and biophysics, 377(2), 266-272 (2000-06-14)
Both peroxynitrous acid and peroxynitrite react with methionine, k(acid) = (1.7 +/- 0.1) x 10(3) M(-1) s(-1) and k(anion) = 8.6 +/- 0.2 M(-1) s(-1), respectively, and with N-acetylmethionine k(acid) = (2.8 +/- 0.1) x 10(3) M(-1) s(-1) and k(anion)
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