2-methyl thioacetaldehyde

Full Material List
2-methylsulfanylacetaldehyde

Identifiers

FEMA 3206
CAS 23328-62-3
EINECS 245-587-6
Synonyms
  • acetaldehyde, 2-(methylthio)-
  • ( methyl mercapto) acetaldehyde
  • 2-( methyl mercapto) acetaldehyde
  • methyl mercaptoacetaldehyde
  • ( methyl thio) acetaldehyde
  • 2-( methyl thio) acetaldehyde
  • ( methylmercapto)acetaldehyde
  • 2-( methylmercapto)acetaldehyde
  • ( methylsulfanyl)acetaldehyde
  • 2- methylsulfanylacetaldehyde
  • ( methylthio)acetaldehyde
  • 2-( methylthio)acetaldehyde
  • 2- methylthioacetaldehyde
JECFA Food Flavoring 465
JECFA Food Additive N/A
DG SANTE Food Flavourings 12.040 2-methyl thioacetaldehyde
DG SANTE Food Contact Materials N/A
FDA UNII F0NVN68DIT
CoE Number 11686
XlogP3-AA N/A
Molecular Weight 90.14502
Molecular Formula C3 H6 O S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: sulfurous sulfurous vegetable onion garlic mustard nutty potato
  • Odor Description:at 0.10 % in propylene glycol. sulfurous vegetable onion garlic mustard nutty potato
  • sulfurous vegetable onion garlic mustard nutty potato
  • Odor Description:Sulfureous, vegatative, onion, garlic, mustard and nutty with a potato nuanceMosciano, Gerard P&F 20, No. 5, 49, (1995)
Odor sulfurous
sulfurous, vegetable, onion, garlic, mustard, nutty, potato
Flavor alliaceous
alliaceous, vegetable, onion, garlic, potato, bready,

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 99.00 to 100.00
Specific Gravity 1.04500 to 1.05500 @ 25.00 °C.
Lbs/Gal (est) 8.695 to 8.779
Refractive Index 1.46600 @ 20.00 °C.
Melting Point N/A
Boiling Point 118.00 to 120.00 °C. @ 760.00 mm Hg
Flash Point 87.00 °F. TCC ( 30.56 °C. )
Acid Value N/A
Vapor Pressure 14.900000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 0.489 (est)
Soluble In
  • alcohol
  • water, 1.454e+005 mg/L @ 25 °C (est)
  • water
  • alkalis
Occurrence
  • bean
  • coffee
  • potato chip
  • tomato