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Appearance:powder
Throughput:100|Kilogram|Day
pd_productuse:intermediate
Delivery Time:in stock
Purity:95% purity
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
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