MilliporeSigma
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W274704

Sigma-Aldrich

Methional

≥97%, FG

All Photos(1)
Synonym(s):
3-(Methylthio)propionaldehyde, NSC 15874, 3-(Methylmercapto)propionaldehyde, 3-(Methylthio)propanal, Methional
Linear Formula:
CH3SCH2CH2CHO
CAS Number:
3268-49-3
Molecular Weight:
104.17
FEMA Number:
2747
Beilstein:
1739289
EC Number:
221-882-5
Council of Europe no.:
125
MDL number:
MFCD00007022
PubChem Substance ID:
24901307
Flavis number:
12.001
NACRES:
NA.21

Quality Level

400

biological source

synthetic

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; earthy; vegetable; potato; tomato

SMILES string

CSCCC=O

InChI

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

InChI key

CLUWOWRTHNNBBU-UHFFFAOYSA-N

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General description

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

Application

Reactant involved in:
  • Homolytic cross-coupling reactions
  • Oxidative coupling and chemoselective oxidation
  • Intermolecular alkyne hydroacylation reactions
  • Oxidation of sulfides to sulfoxides

Packaging

5, 25 kg in composite drum
1 kg in glass bottle

Biochem/physiol Actions

Taste at 5 ppb-5 ppm
Odor at 0.1%

Other Notes

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

Pictograms

CorrosionSkull and crossbones
GHS05,GHS06

Signal Word

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

Storage Class Code

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

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificate of Analysis

Enter Lot Number to search for Certificate of Analysis (COA).

Certificate of Origin

Enter Lot Number to search for Certificate of Origin (COO).

Certificates

Kosher Certificate

More documents

Continuing Guarantee - W274704
FT-NMR Spectra
Food Allergen Statement - W274704
Food Grade Statement - W274704
Fragrance Allergen Statement - W274704
GMO Statement - W274704
Halal Certificate
IFRA Statement - W274704
Nutritional Statement - W274704
Pressure-Temperature Nomograph
Spectra - ATR-IR
Spectra for FT-IR Raman
Structure Search
Vegan/Vegetarian Statement - W274704

Quotes and Ordering

Bulk Quote-Order Product
A Escudero et al.
Journal of agricultural and food chemistry, 48(9), 4268-4272 (2000-09-20)
A young white wine that had undergone spontaneous oxidation and showed a strong off-flavor reminiscent of cooked vegetables was demixed by salting out to obtain an ethanolic extract that retained the off-flavor of the wine, as was demonstrated by sensory
Kerstin Burseg et al.
Journal of agricultural and food chemistry, 57(19), 9086-9090 (2009-09-19)
A novel technology (Olfactoscan screening) was applied to screen for volatiles including saturated aldehydes that mask the perception of methional, an off-flavor commonly found in orange juice. For the screening experiment, methional odor pulses were generated by an olfactometer and
F Amárita et al.
FEMS microbiology letters, 204(1), 189-195 (2001-10-30)
Lactic acid bacteria were screened for methional production from 4-methylthio-2-ketobutanoate. Only Lactococcus lactis IFPL730 produced high amounts of methional. It was demonstrated that production of this compound was an exclusively enzymatic reaction. The present work describes for the first time
S Le Guen et al.
Journal of agricultural and food chemistry, 48(4), 1307-1314 (2000-04-25)
Three olfactometric methods (olfactometry global analysis, OSME, and AEDA) were compared to evaluate the main impact odorants of cooked mussels. The results obtained from these methods were very similar and well correlated. On the basis of the three techniques, 42
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
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