reliable quality 3-(Methylthio)butanal
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| 1 Kilogram |
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- Min.Order :1 Kilogram
- Purity: 99%
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- Appearance:according to email quotation
- Application:pharmaceutical raw materials
- PackAge:foil aluminium bag/vacuum packing
- ProductionCapacity:100|Kilogram|Week
- Storage:Keep in dry and cool condition
- Transportation:by air or by sea
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Details:
| Product Name: | 3-(Methylthio)butanal |
| Synonyms: | 3-(METHYLMERCAPTO)BUTYRALDEHYDE;3-(METHYLTHIO)BUTANAL;3-METHYLTHIO BUTYLALDEHYDE;3-(METHYLTHIO)BUTYRALDEHYDE;FEMA 3374;3-(METHYLTHIO)BUTANAL 96+%;3-(Methylyhio)Butanal;Butanal, 3-(methylthio)- |
| CAS: | 16630-52-7 |
| MF: | C5H10OS |
| MW: | 118.2 |
| EINECS: | 240-678-7 |
| Product Categories: | sulfide Flavor;Alphabetical Listings;Flavors and Fragrances;M-N |
| Mol File: | 16630-52-7.mol |
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| 3-(Methylthio)butanal Chemical Properties |
| Boiling point | 62-64 °C10 mm Hg(lit.) |
| density | 1.001 g/mL at 25 °C(lit.) |
| vapor density | 4.1 (vs air) |
| vapor pressure | 60 mm Hg ( 20 °C) |
| refractive index |
n |
| FEMA | 3374 | 3-(METHYLTHIO)BUTANAL |
| Fp | 144 °F |
| Sensitive | Air Sensitive |
| JECFA Number | 467 |
| CAS DataBase Reference | 16630-52-7(CAS DataBase Reference) |
| EPA Substance Registry System | Butanal, 3-(methylthio)-(16630-52-7) |
| Safety Information |
| Hazard Codes | Xi |
| Risk Statements | 36/37/38 |
| Safety Statements | 26-36 |
| RIDADR | 1989 |
| WGK Germany | 3 |
| TSCA | Yes |
| HS Code | 29309090 |
| MSDS Information |
| Provider | Language |
|---|---|
| SigmaAldrich | English |
| ALFA | English |
| 3-(Methylthio)butanal Usage And Synthesis |
| Description | 3-(Methylthio)butanal has the flavor of potato chips. It is prepared by addition of methanethiol to the corresponding unsaturated aldehyde (previously cooled to -20°C), using piperidine or copper acetate as catalyst; by a patented oxo process. |
| Chemical Properties | 3-Methylthiobutyraldehyde has a green, musky, buchu odor and a flavor reminiscent of potato chip |
| Occurrence | Reported found in French fried potato and krill. |
| Preparation | By addition of methanethiol to the corresponding unsaturated aldehyde (previously cooled to -20°C), using piperidine or copper acetate as catalyst; by a patented oxo process |
| Taste threshold values | Taste characteristics at 0.2 ppm: vegetative, tomato, fishy and sulfureous. |
| 3-(Methylthio)butanal Preparation Products And Raw materials |
| Raw materials | Cupric acetate monohydrate -->METHYL MERCAPTAN-->Crotonaldehyde-->Cupric acetate |
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