W274711

Methional

natural, ≥98%, FG

• Synonyme(s) : 3-(Methylthio)propionaldehyde, 3-(Methylthio)propanal, 3-(Methylmercapto)propionaldehyde, Methional, NSC 15874
• Formule linéaire : CH₃SCH₂CH₂CHO
• CAS Number: 3268-49-3
• Poids moléculaire : 104.17
• Numéro FEMA: 2747
• Beilstein: 1739289
• Numéro CE : 221-882-5
• Numéro MDL: MFCD00007022
• Code UNSPSC : 12164502
• ID de substance PubChem : 329830528
• Numéro Flavis : 12.001
• Nomenclature NACRES : NA.21

Propriétés

• Qualité: FG; Kosher; natural
• Niveau de qualité: 300
• Conformité réglementaire: EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 172.515
• Densité de vapeur: >1 (vs air)
• Pression de vapeur: 760 mmHg ( 165 °C)
• Essai: ≥98%
• Caractéristiques du produit alternatif plus écologique: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• Indice de réfraction: n20/D 1.483 (lit.)
• pb: 165-166 °C (lit.)
• Densité: 1.043 g/mL at 25 °C (lit.)
• Application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• Allergène alimentaire: no known allergens
• Autre catégorie plus écologique: Aligned,
• Propriétés organoleptiques: creamy; earthy; vegetable; potato; tomato
• Température de stockage: 2-8°C
• Chaîne SMILES: CSCCC=O
• InChI: 1S/C4H8OS/c1-6-4-2-3-5/h3H,2,4H2,1H3
• Clé InChI: CLUWOWRTHNNBBU-UHFFFAOYSA-N

Description

Description générale

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

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

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Application

The 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 apples, pineapple, and pear.

Actions biochimiques/physiologiques

Odor at 1%

Taste at 0.5-1ppm

Informations sur la sécurité

• Pictogrammes: GHS06,GHS05
• Mention d'avertissement: Danger
• Mentions de danger: H302 + H332,H311,H315,H317,H318,H412
• Conseils de prudence: P273 - P280 - P301 + P312 - P302 + P352 + P312 - P304 + P340 + P312 - P305 + P351 + P338
• Classification des risques: Acute Tox. 3 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 3 - Eye Dam. 1 - Skin Irrit. 2 - Skin Sens. 1
• Code de la classe de stockage: 6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
• Classe de danger pour l'eau (WGK): WGK 1
• Point d'éclair (°F): 165.2 °F - closed cup
• Point d'éclair (°C): 74 °C - closed cup