3-mercapto-2-butanone

Full Material List
3-sulfanylbutan-2-one

Identifiers

FEMA 3298
CAS 40789-98-8
EINECS 255-082-2
Synonyms
  • butan-2-one, 3-mercapto-
  • 2- butanone, 3-mercapto-
  • 3- mercapto-2-butanone (10% in triacetin)
  • 3- mercapto-2-butanone 10% in triacetin
  • 3- mercapto-2-butanone 10% in triacetin synthetic
  • 3- mercapto-2-butanone pure
  • 3- mercapto-2-butanone synthetic
  • 2- mercapto-3-butanone
  • 3- mercaptobutan-2-one
  • 3- mercaptobutanone
  • mercaptobutanone 10% in triacetin
  • mercaptobutanone nat 10 NB
  • mercaptobutanone us nat 10 NB
  • 3- sulfanylbutan-2-one
JECFA Food Flavoring 558
JECFA Food Additive N/A
DG SANTE Food Flavourings 12.047 3-mercaptobutan-2-one
DG SANTE Food Contact Materials N/A
FDA UNII 99G79565PJ
CoE Number 11497
XlogP3-AA N/A
Molecular Weight 104.17196
Molecular Formula C4 H8 O S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: sulfurous Odor Strength:high ,recommend smelling in a 0.10 % solution or less
  • Substantivity:133 hour(s) at 10.00 % in triacetin
  • sulfurous onion roasted gassy meaty
  • Odor Description:at 0.10 % in propylene glycol. sulfurous onion roasted gassy meatyLuebke, William tgsc, (2007)
  • Odor sample from: Sigma-Aldrich
  • meaty roasted beefy sulfurous fried onion coffee chocolate
  • Odor Description:at 0.10 % in triacetin. Meaty, roasted beef, sulfurous, fried onion, with nuances of coffee and chocolateMosciano, Gerard P&F 26, No. 5, 68, (2001)
Odor sulfurous
sulfurous, onion, roasted, gassy, meaty, beefy, fried, coffee, chocolate
Flavor meaty
roasted, meaty, sulfurous, alliaceous, cabbage, coffee, fatty,

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Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow cloudy clear liquid (est)
Assay 99.00 to 100.00
Specific Gravity N/A
Lbs/Gal (est) N/A
Refractive Index N/A
Melting Point N/A
Boiling Point N/A
Flash Point 117.00 °F. TCC ( 47.22 °C. )
Acid Value N/A
Vapor Pressure 6.247000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 0.874 (est)
Soluble In
  • alcohol
  • propylene glycol
  • water, slightly
  • water, 8.862e+004 mg/L @ 25 °C (est)
  • water
Occurrence
  • beef liver cooked beef liver
  • hazelnut oil
  • meat cooked meat
  • peanut oil
  • pumpkin seed oil