跳转至内容
Merck
CN

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

登录 查看组织和合同定价。

选择尺寸

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

主要文件

查看所有文档
技术服务
需要帮助？我们经验丰富的科学家团队随时乐意为您服务。
让我们为您提供帮助
技术服务
需要帮助？我们经验丰富的科学家团队随时乐意为您服务。
让我们为您提供帮助

产品名称

甲硫基丙醛, natural, ≥98%, FG

InChI key

CLUWOWRTHNNBBU-UHFFFAOYSA-N

InChI

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

SMILES string

CSCCC=O

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

Quality Level

300

正在寻找类似产品? 访问 产品对比指南

相关类别

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

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”.

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

没有发现合适的版本？

如果您需要特殊版本，可通过批号或批次号查找具体证书。

搜索COA

已有该产品？

在文件库中查找您最近购买产品的文档。

访问文档库

Shiho Ohnishi et al.
Biochemical and biophysical research communications, 290(2), 778-782 (2002-01-12)
Carcinogenic benzo[a]pyrene (BP) is generally considered to show genotoxicity by forming DNA adducts of its metabolite, BP-7,8-diol-9,10-epoxide. We investigated oxidative DNA damage and its sequence specificity induced by BP-7,8-dione, another metabolite of BP, using (32)P-5'-end-labeled DNA. Formamidopyrimidine-DNA glycosylase treatment induced
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
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)
查看所有相关文献

相关内容

我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.

联系客户支持