methional

Full Material List
3-methylsulfanylpropanal

Identifiers

FEMA 2747
CAS 3268-49-3
EINECS 221-882-5
Synonyms
  • methional (3 methyl thio-propanal)
  • methional 10% in ethyl alcohol
  • methional 5% in ETOH natural
  • methional 5% in OS natural
  • methional FCC
  • methional natural
  • beta- methiopropionaldehyde
  • beta-( methyl mercapto) propionaldehyde
  • methyl mercaptopropionaldehyde
  • 3- methyl mercaptopropionaldehyde
  • beta- methyl mercaptopropionaldehyde
  • methyl mercaptopropionic aldehyde
  • 3- methyl mercaptopropyl aldehyde
  • 3-( methyl thio) propanal
  • 3-( methyl thio) propionaldehyde
  • beta-( methyl thio) propionaldehyde
  • 3- methyl thiopropionaldehyde
  • beta- methyl thiopropionaldehyde
  • 3- methyl-thio-propanal
  • 3-( methylmercapto)propionaldehyde
  • beta-( methylmercapto)propionaldehyde
  • 3- methylmercaptopropyl aldehyde
  • 3-( methylsulfanyl)propanal
  • 3- methylsulfanylpropanal
  • 3- methylthio propionaldehyde
  • 3- methylthio-propionaldehyde
  • 3-( methylthio)propanal
  • 3-( methylthio)propionaldehyde
  • beta-( methylthio)propionaldehyde
  • 3- methylthiopropanal
  • 3- methylthiopropionaldehyde
  • propanal, 3-(methylthio)-
  • propionaldehyde, 3-(methylthio)-
  • 4- thiapentanal
JECFA Food Flavoring 466
JECFA Food Additive N/A
DG SANTE Food Flavourings 12.001 3-(methylthio)propionaldehyde
DG SANTE Food Contact Materials N/A
FDA UNII 0AAO8V0F1R
CoE Number 125
XlogP3-AA N/A
Molecular Weight 104.17196
Molecular Formula C4 H8 O S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: vegetable musty potato tomato earthy vegetable creamy
  • Odor Description:at 0.10 % in propylene glycol. musty potato tomato earthy vegetable creamy
  • vegetable oily creamy tomato potato yeasty bready cheesy limburger cheese savory meaty brothy
  • Odor Description:at 0.10 %. Vegetable oil. Creamy tomato, potato skin and French fry, yeasty, bready, limburger cheese with a savory meaty brothy nuanceMosciano, Gerard P&F 24, No. 5, 41, (1999)
Odor vegetable
musty, potato, tomato, earthy, vegetable, creamy, oily, yeasty, bready, cheesy, limburger, cheese, savory, meaty, brothy
Flavor tomato
musty, tomato, potato, vegetable, moldy, cheesy, onion, beefy, brothy, egg, nog, seafood,

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Properties

Food Chemicals Codex Listed No
Appearance colorless to yellow clear liquid (est)
Assay 98.00 to 100.00
Specific Gravity 1.03500 to 1.05500 @ 25.00 °C.
Lbs/Gal (est) 8.612 to 8.779
Refractive Index 1.47500 to 1.49500 @ 20.00 °C.
Melting Point N/A
Boiling Point 165.00 to 166.00 °C. @ 760.00 mm Hg
Flash Point 147.00 °F. TCC ( 63.89 °C. )
Acid Value 10.00 max. KOH/g
Vapor Pressure 1.641000 mmHg @ 25.00 °C. (est)
Vapor Density 3.5 ( Air = 1 )
logP (o/w) 0.436 (est)
Soluble In
  • alcohol
  • dipropylene glycol
  • propylene glycol
  • water, 5.055e+004 mg/L @ 25 °C (est)
  • water
Occurrence
  • asparagus
  • bean
  • beer
  • bread
  • cheese @ 68.00 ± 22 µg%
  • cheese cheddar cheese
  • cheese gorgonzola cheese
  • chicken cooked chicken
  • ham
  • honey buckwheat honey
  • macadamia nut
  • mushroom
  • peanut
  • potato baked potato
  • potato chip
  • pumpkin
  • tamarind fruit oil
  • tamarind seed oil
  • tomato