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W274711

甲硫基丙醛

greener alternative

natural, ≥98%, FG

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

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关于此项目

线性分子式:
CH3SCH2CH2CHO
化学文摘社编号:
3268-49-3
分子量:
104.17
Flavis number:
12.001
PubChem Substance ID:
329830528
UNSPSC Code:
12164502
FEMA Number:
2747
NACRES:
NA.21
EC Number:
221-882-5
MDL number:
MFCD00007022
Beilstein/REAXYS Number:
1739289
Organoleptic:
creamy; earthy; vegetable; potato; tomato
Grade:
FG, Kosher, natural
Food allergen:
no known allergens
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Quality Level

300

grade

FG, Kosher, natural

reg. compliance

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

vapor density

>1 (vs air)

vapor pressure

760 mmHg ( 165 °C)

assay

≥98%

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

refractive index

n20/D 1.483 (lit.)

bp

165-166 °C (lit.)

density

1.043 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

greener alternative category

Aligned,

organoleptic

creamy; earthy; vegetable; potato; tomato

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

Natural occurence: Asparagus, baked potato, beer, cheddar cheese, cooked chicken, tomato and pumpkin
Methional is the main sulfur-containing flavor compound in potatoes.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Application

The nature of this compound will complement many savory flavors, including cooked vegetables like potato, muchroom, tomato, sauerkraut, asparagus, and onion; chicken, pork, bacon, fish, beef, stew, broth, and gravy; soy sauce; and some aged cheeses, especially cheddar. At very low levels, it will add an appetizing, cooked quality to fruits like apples, pineapple, and pear.

Biochem/physiol Actions

Odor at 1%
Taste at 0.5-1ppm

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pictograms

Skull and crossbonesCorrosion
GHS06,GHS05

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

法规信息

危险化学品

此项目有

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBT1033
SHBT0350
SHBS7706
SHBS6720
SHBS5822

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相关内容

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
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
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全球贸易项目编号

货号GTIN
W274711-500G-K04061833904220
W274711-100G-K04061834396949
W274711-SAMPLE-K04061838093455