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W337404

Sigma-Aldrich

3-(Methylthio)butanal

≥96%, FG

Synonym(s):

3-methylsulfanylbutanal, Potato butyraldehyde

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About This Item

Linear Formula:
CH3CH(SCH3)CH2CHO
CAS Number:
16630-52-7
Molecular Weight:
118.20
FEMA Number:
3374
Council of Europe no.:
11687
MDL number:
MFCD00036622
UNSPSC Code:
12164502
PubChem Substance ID:
24901673
Flavis number:
12.056
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

vapor density

4.1 (vs air)

vapor pressure

60 mmHg ( 20 °C)

description

may contain approx. 3% Crotonaldehyde

assay

≥96%

impurities

<4% 2-butenal

refractive index

n20/D 1.476 (lit.)

bp

62-64 °C/10 mmHg (lit.)

density

1.001 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

green; vegetable; potato; sulfurous

storage temp.

2-8°C

SMILES string

CSC(C)CC=O

InChI

1S/C5H10OS/c1-5(7-2)3-4-6/h4-5H,3H2,1-2H3

InChI key

NCBDFIPMWRKPDU-UHFFFAOYSA-N

Related Categories

signalword

Danger

Hazard Classifications

Acute Tox. 3 Inhalation - Aquatic Acute 1 - Eye Dam. 1 - Flam. Liq. 3 - Muta. 2

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBR4788
SHBR4787
SHBP2686
SHBP5740
STBJ8204

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Wei Dong et al.
Food research international (Ottawa, Ont.), 125, 108546-108546 (2019-09-27)
The roasted and mud-like aromas in Chinese strong-aroma types of base Baijiu (base SAB) and the interactions among the corresponding key compounds causing these two characteristic aromas were investigated. A total of 68 and 64 odorants were identified in the
Yasuka Toda et al.
Scientific reports, 8(1), 11796-11796 (2018-08-09)
Taste is a vital sensation for vertebrates, enabling the detection of nutritionally important substances or potential toxins. A heteromeric complex of two class C GPCRs, T1R1 and T1R3, was identified as the umami (savory) taste receptor. Amino acids and 5'-ribonucleotides
Xinyi Zhang et al.
Journal of agricultural and food chemistry, 67(12), 3502-3510 (2019-02-28)
This work outlines a rapid novel methodology for the direct quantitation of 12 volatile aldehyde compounds related to oxidative off-flavors in wine, by measuring the combined free and hydrogen-sulfite-bound forms of each aldehyde compound, consisting of four general aldehydes, four

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