3-(Methylthio)butanal

Details:

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)
FEMA     3374 | 3-(METHYLTHIO)BUTANAL
refractive index     n20/D 1.476(lit.)
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-->Sodium thiomethoxide