W274704

Methional

≥97%, FG

• Synonym(s): 3-(Methylthio)propionaldehyde, 3-(Methylmercapto)propionaldehyde, 3-(Methylthio)propanal, Methional, NSC 15874
• Linear Formula: CH₃SCH₂CH₂CHO
• CAS Number: 3268-49-3
• Molecular Weight: 104.17
• FEMA Number: 2747
• Council of Europe no.: 125
• UNSPSC Code: 12164502
• PubChem Substance ID: 24901307
• Flavis number: 12.001
• EC Number: 221-882-5
• NACRES: NA.21
• MDL number: MFCD00007022
• Beilstein/REAXYS Number: 1739289
• Organoleptic: creamy; vegetable; earthy; potato; tomato
• Grade: FG, Fragrance grade, Halal, Kosher
• Biological source: synthetic
• Agency: follows IFRA guidelines
• Food allergen: no known allergens

Properties

• biological source: synthetic
• Quality Level: 400, 300
• grade: 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
• vapor density: >1 (vs air)
• vapor pressure: 760 mmHg ( 165 °C)
• assay: ≥97%
• 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
• fragrance allergen: no known allergens
• organoleptic: 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

Description

General description

Methional is the main sulfur-containing flavor compound in potatoes.[1]

Application

• Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes.: This study identifies the key aroma compounds in fried pepper sauce, highlighting methional′s role in contributing to the sauce′s overall flavor profile. The research underscores methional′s importance in food chemistry and its potential applications in flavor enhancement and food product development (Luo et al., 2024).

Biochem/physiol Actions

Odor at 0.1%

Taste at 5 ppb-5 ppm

Other Notes

Natural occurrence: Asparagus, baked potato, beans, beer, cheddar cheese, cooked chicken, macadamia nut, peanuts and potato chips.

Safety Information

• pictograms: GHS06,GHS05
• signalword: Danger
• hcodes: H302 + H332,H311,H315,H317,H318,H412
• pcodes: P273 - P280 - P301 + P312 - P302 + P352 + P312 - P304 + P340 + P312 - P305 + P351 + P338
• 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
• Storage Class: 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
• ppe: Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter