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W334308

Ethyl 3-(methylthio)propionate

≥99%, FCC, FG

Synonym(s):

Ethyl 3-(methyl thio) propanoate, Ethyl methyl mercaptopropionate

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$57.60

100 G

$78.00

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$243.00

5 KG

$1,070.00

$57.60

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About This Item

Linear Formula:
CH3SCH2CH2CO2C2H5
CAS Number:
13327-56-5
Molecular Weight:
148.22
FEMA Number:
3343
Council of Europe no.:
11476
UNSPSC Code:
12164502
PubChem Substance ID:
24901653
Flavis number:
12.053
EC Number:
236-370-7
NACRES:
NA.21
MDL number:
MFCD00039900
Organoleptic:
fruity; pineapple; sulfurous
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

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SMILES string

CCOC(=O)CCSC

InChI

1S/C6H12O2S/c1-3-8-6(7)4-5-9-2/h3-5H2,1-2H3

InChI key

YSNWHRKJEKWJNY-UHFFFAOYSA-N

biological source

synthetic

grade

FG, Halal, Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002, FCC

assay

≥99%

refractive index

n20/D 1.46 (lit.)

bp

197 °C (lit.)

density

1.032 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

fruity; pineapple; sulfurous

Quality Level

300, 400

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1 of 4

This Item
W272000W274208W245607
Ethyl 3-(methylthio)propionate ≥99%, FCC, FG

Sigma-Aldrich

W334308

Ethyl 3-(methylthio)propionate

Methyl 3-(methylthio)propionate ≥98%, FG

Sigma-Aldrich

W272000

Methyl 3-(methylthio)propionate

Methyl propionate ≥98%, FG

Sigma-Aldrich

W274208

Methyl propionate

Ethyl propionate ≥97%, FCC, FG

Sigma-Aldrich

W245607

Ethyl propionate

organoleptic

fruity; pineapple; sulfurous

organoleptic

garlic; onion; vegetable; sulfurous; tomato

organoleptic

apple; fruity; strawberry

organoleptic

grape; ethereal; fruity; rum; sweet; wine-like

grade

FG, Kosher, Halal

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Halal, Kosher

grade

FG, Halal, Kosher

biological source

synthetic

biological source

synthetic

biological source

synthetic

biological source

synthetic

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

assay

≥99%

assay

≥98%

assay

≥98%

assay

≥97%

agency

meets purity specifications of JECFA

agency

(EU Regulation 1223/2009), (follows IFRA guidelines), meets purity specifications of JECFA

agency

meets purity specifications of JECFA

agency

meets purity specifications of JECFA

Application


  • Identification of new strawberry sulfur volatiles and changes during maturation.: Du et al. explore sulfur volatiles in strawberries, noting the presence of ethyl 3-(methylthio)propionate among new compounds discovered. The study provides insights into how these volatiles evolve during fruit maturation, impacting flavor and aroma profiles (Du et al., 2011).

Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

177.8 °F - closed cup

flash_point_c

81 °C - closed cup

ppe

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)

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Certificates of Analysis (COA)

Lot/Batch Number
SHBQ3393
SHBP2964
SHBM6796
SHBM0418
SHBL5211

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Justyna Aszyk et al.
Analytica chimica acta, 1038, 67-78 (2018-10-04)
Currently, there is lack of standardized conditions for the collection and analysis of e-cigarette (EC) aerosol. Considering the urgent need for the development of these guidelines, a procedure for EC aerosol analysis was developed. A novel automatic e-cigarette aerosol generator
Justyna Aszyk et al.
Journal of chromatography. A, 1547, 86-98 (2018-03-15)
Many flavour compounds that are present in e-liquids for e-cigarettes are responsible for specific tastes and smoking sensations for users. Data concerning content and specific types of flavours is often limited and unknown to users. The aim of the research
Urszula Dziekońska-Kubczak et al.
Molecules (Basel, Switzerland), 25(5) (2020-03-19)
Volatile sulfur compounds (VSCs) play an important role in the aroma profile of fermented beverages. However, because of their low concentration in samples, their analysis is difficult. The headspace solid-phase microextraction (HS-SPME) technique coupled with gas chromatography and mass spectrometry
Sha Sha et al.
Journal of agricultural and food chemistry, 65(1), 123-131 (2016-12-19)
The aroma profile of Chinese roasted sesame-like flavor type liquor was investigated by means of headspace solid phase microextraction-aroma extract dilution analysis (HS-SPME-AEDA). Sixty-three odor-active regions were detected by HS-SPME-AEDA with flavor dilution (FD) factors >5, and 58 of these
Shuang Chen et al.
Journal of food science, 82(12), 2816-2822 (2017-11-14)
This study investigated the aroma contribution of volatile sulfur compounds (VSCs) in Moutai liquors. The VSCs were analyzed using headspace solid-phase microextraction-gas chromatography-pulsed flame photometric detection (HS-SPME-GC-PFPD). The influences of SPME fibers, ethanol content in the sample, pre-incubation time, and

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