W274711 Sigma-Aldrich


natural, 98%, FG

Synonym: 3-(Methylmercapto)propionaldehyde, 3-(Methylthio)propanal, 3-(Methylthio)propionaldehyde, Methional, NSC 15874

  • CAS Number 3268-49-3

  • Linear Formula CH3SCH2CH2CHO

  • Molecular Weight 104.17

  •  FEMA Number 2747

  •  Beilstein/REAXYS Number 1739289

  •  EC Number 221-882-5

  •  MDL number MFCD00007022

  •  PubChem Substance ID 329830528

  •  Flavis number 12.001



Related Categories Alphabetical Listings, Certified Food Grade Products, Certified Natural Products, Flavors and Fragrances, I-N,
biological source   palm oil
grade   FG
reg. compliance   FDA 21 CFR (172.515)
  EU Regulation 1334/2008 & 178/2002
vapor density   >1 (vs air)
vapor pressure   760 mmHg ( 165 °C)
assay   98%
refractive index   n20/D 1.483 (lit.)
bp   165-166 °C(lit.)
density   1.043 g/mL at 25 °C (lit.)
Documentation   see Safety & Documentation for available documents
Organoleptic   creamy; earthy; vegetable; potato; tomato
food allergen   no known allergens
storage temp.   2-8°C


General description

Natural occurence: Asparagus, baked potato, beer, cheddar cheese, cooked chicken, tomato and pumpkin

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


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

The toothsome nature of this compound will complement many savory flavors, including cooked vegetables like potato, muchroom, tomato, sauerkraut, asparagus, and onion; chicken, pork, bacon, fish, beef, stew, broth and gravy; soy sauce; and some aged cheeses, especially cheddar. At very low levels it will add an appetizing, cooked quality to fruits like apple, pineapple and pear.


100, 500 g in poly bottle

Biochem/physiol Actions

Odor at 1%

Taste at 0.5-1ppm

Safety & Documentation

Safety Information

Signal word 
UN 2785 6.1 / PGIII
WGK Germany 
Flash Point(F) 
165.2 °F
Flash Point(C) 
74 °C

New Product Offerings
Protocols & Articles


Securing a Traceable Supply Chain for Food Grade Flavor Ingredients

Introduction Defining "Food Grade" Understanding "Food Grade" Versus "Industrial Grade" Top Questions to Ask a Flavor & Fragrances Supplier The Sigma-Aldrich Approach
Dr. Luke Grocholl
Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Food & Beverage, Food Safety, Solvents

The Complex Regulatory Landscape for Natural Flavor Ingredients

Introduction The Regulatory Landscape US and EU Definitions of Natural Regional Regulatory Variations The Example of Vanillin The Case for Standardization
Mr. Michael Sabisch1, Mr. David Smith2

1Senior Quality Assurance Specialist
2International Sales Coordinator, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food Safety, Oxidations

Understanding the Complexities of Kosher Ingredients

Introduction What is Kosher Product Considerations for Kosher Certification Kosher's Added Benefit to the Food Industry Sigma-Aldrich's Kosher Experience and Offering
Dr. Luke Grocholl1, Rabbi Gershon Segal

1Dr. Luke Grocholl, Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food & Beverage, Safety industry

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Flavors and Fragrances Quality and Regulatory

From a comprehensive vendor approval process, to the testing of raw material at receipt as well as when product is ready to be shipped; we prove our dedication to supply chain transparency, every day.
Keywords: Allergens, Food Safety, Solvents

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