Skip to Content
Merck
CN

Key Documents

View All Documentation

W274711

Methional

greener alternative

natural, ≥98%, FG

Synonym(s):

3-(Methylthio)propionaldehyde, 3-(Methylthio)propanal, 3-(Methylmercapto)propionaldehyde, Methional, NSC 15874

Sign In to View Organizational & Contract Pricing.

Select a Size

Change View

About This Item

Linear Formula:
CH3SCH2CH2CHO
CAS Number:
3268-49-3
Molecular Weight:
104.17
Flavis number:
12.001
PubChem Substance ID:
329830528
UNSPSC Code:
12164502
FEMA Number:
2747
NACRES:
NA.21
EC Number:
221-882-5
MDL number:
MFCD00007022
Beilstein/REAXYS Number:
1739289
Organoleptic:
creamy; earthy; vegetable; potato; tomato
Grade:
FG, Kosher, natural
Food allergen:
no known allergens
Technical Service
Need help? Our team of experienced scientists is here for you.
Let Us Assist

Quality Level

300

grade

FG, Kosher, natural

reg. compliance

EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 172.515

vapor density

>1 (vs air)

vapor pressure

760 mmHg ( 165 °C)

assay

≥98%

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

refractive index

n20/D 1.483 (lit.)

bp

165-166 °C (lit.)

density

1.043 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

greener alternative category

Aligned,

organoleptic

creamy; earthy; vegetable; potato; tomato

storage temp.

2-8°C

SMILES string

CSCCC=O

InChI

1S/C4H8OS/c1-6-4-2-3-5/h3H,2,4H2,1H3

InChI key

CLUWOWRTHNNBBU-UHFFFAOYSA-N

General description

Natural occurence: Asparagus, baked potato, beer, cheddar cheese, cooked chicken, tomato and pumpkin
Methional is the main sulfur-containing flavor compound in potatoes.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Application

The nature of this compound will complement many savory flavors, including cooked vegetables like potato, muchroom, tomato, sauerkraut, asparagus, and onion; chicken, pork, bacon, fish, beef, stew, broth, and gravy; soy sauce; and some aged cheeses, especially cheddar. At very low levels, it will add an appetizing, cooked quality to fruits like apples, pineapple, and pear.

Biochem/physiol Actions

Odor at 1%
Taste at 0.5-1ppm

Still not finding the right product?

Explore all of our products under Methional

pictograms

Skull and crossbonesCorrosion
GHS06,GHS05

signalword

Danger

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 3 - Eye Dam. 1 - Skin Irrit. 2 - Skin Sens. 1

Storage Class

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

wgk

WGK 1

flash_point_f

165.2 °F - closed cup

flash_point_c

74 °C - closed cup

Regulatory Information

危险化学品

This item has

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
SHBN4018
SHBN0975
SHBL7095
MKCJ3136
MKCF0422

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Search for a COA

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Related Content

F Amárita et al.
FEMS microbiology letters, 204(1), 189-195 (2001-10-30)
Lactic acid bacteria were screened for methional production from 4-methylthio-2-ketobutanoate. Only Lactococcus lactis IFPL730 produced high amounts of methional. It was demonstrated that production of this compound was an exclusively enzymatic reaction. The present work describes for the first time
Eva-Maria Kroener et al.
Frontiers in chemistry, 6, 149-149 (2018-06-06)
Horseradish (Armoracia rusticana) is consumed and valued for the characteristic spicy aroma of its roots in many countries all over the world. In our present study we compare six different horseradish varieties that were grown under comparable conditions, with regard
A Escudero et al.
Journal of agricultural and food chemistry, 48(9), 4268-4272 (2000-09-20)
A young white wine that had undergone spontaneous oxidation and showed a strong off-flavor reminiscent of cooked vegetables was demixed by salting out to obtain an ethanolic extract that retained the off-flavor of the wine, as was demonstrated by sensory
View All Related Papers

Global Trade Item Number

SKUGTIN
W274711-500G-K04061833904220
W274711-100G-K04061834396949
W274711-SAMPLE-K04061838093455