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Product Name: |
3-(Methylthio)propionaldehyde |
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Synonyms: |
C4H8SO;3-Methyl propionaldehyde;NSC 15874;3-Methyl Propionaldehyde(FEMA No.2747);3-(Methylthio)propioldehyde;3-(Methylsulfanyl)propanal;3-(methylthio)-1-propanal;3-(methylthio)-propana |
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CAS: |
3268-49-3 |
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MF: |
C4H8OS |
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MW: |
104.17 |
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EINECS: |
221-882-5 |
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Product Categories: |
Pyrazoles;Sulfides flavors;sulfide Flavor |
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Mol File: |
3268-49-3.mol |
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Melting point |
-68°C |
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Boiling point |
165-166 °C(lit.) |
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density |
1.043 g/mL at 25 °C(lit.) |
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vapor density |
>1 (vs air) |
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vapor pressure |
760 mm Hg ( 165 °C) |
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FEMA |
2747 | 3-(METHYLTHIO)PROPIONALDEHYDE |
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refractive index |
n20/D 1.483(lit.) |
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Fp |
142 °F |
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storage temp. |
2-8°C |
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solubility |
<=75g/l |
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form |
liquid |
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explosive limit |
1.3-26.1%(V) |
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Water Solubility |
It is readily soluble in alcohol solvents such as ethanol, propylene and glycol oil. It is insoluble in water. |
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Sensitive |
Air Sensitive |
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JECFA Number |
466 |
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BRN |
1739289 |
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InChIKey |
CLUWOWRTHNNBBU-UHFFFAOYSA-N |
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CAS DataBase Reference |
3268-49-3(CAS DataBase Reference) |
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NIST Chemistry Reference |
Propanal, 3-(methylthio)-(3268-49-3) |
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EPA Substance Registry System |
3-(Methylthio)propanal (3268-49-3) |
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Hazard Codes |
C,Xn |
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Risk Statements |
20/22-34-36/37/38-20-52/53-43-41-38-20/21/22 |
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Safety Statements |
26-36/37/39-45-37/39 |
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RIDADR |
UN 2785 6.1/PG 3 |
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WGK Germany |
1 |
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RTECS |
UE2285000 |
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F |
10-13-23 |
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TSCA |
Yes |
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HazardClass |
6.1(b) |
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PackingGroup |
III |
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HS Code |
29309070 |
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Chemical Properties |
CLEAR COLOURLESS LIQUID |
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Chemical Properties |
3-(Methylthio) propionaldehyde has a powerful, onion, meat-like odor. It has a pleasant, warm, meat and soup-like flavor at low levels |
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Uses |
3-Methylthiopropionaldehyde is a synthetic flavoring agent that is a colorless to light yellow liquid with an intense meat odor. it polymerizes with age and is stable in a 50% alcohol solution. it should be stored in glass containers. it is used at low concentrations for meat and broth flavors for applications in meats and condiments at 3 ppm and in baked goods and beverages at 0.5 ppm. |
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Preparation |
By transamination and decarboxylation of various amino acids; by oxidation of the alcohol |
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Raw materials |
Acrolein-->Cupric acetate monohydrate -->METHYL MERCAPTAN-->3-Methylthiopropanol |
