| Identification | Back Directory | [Name]
2-Methylthioacetaldehyde | [CAS]
23328-62-3 | [Synonyms]
(Methylthio)ethanal
(methylthio)acetaldehyde
2-Methylthioacetaldehyde
Acetaldehyde, (methylthio)-
2-Methylsulfanylacetaldehyde
Acetaldehyde, 2-(methylthio)-
2-METHYL THIOACETALDEHYDE,98%
2-(Methyl mercapto)acetaldehyde
2-Methylthioacetaldehyde USP/EP/BP | [EINECS(EC#)]
245-587-6 | [Molecular Formula]
C3H6OS | [MOL File]
23328-62-3.mol | [Molecular Weight]
90.1441 |
| Hazard Information | Back Directory | [Description]
May be prepared by hydrolysis of the diethyl acetal of 2-methyl
thioacetaldehyde with diluted HCL; the diethyl acetal is prepared
from diethylbromoacetal treated with sodium methyl mercaptide. | [Occurrence]
Reported found in tomato, potato chips, coffee and malt. | [Definition]
ChEBI: (methylsulfanyl)acetaldehyde is an aldehyde that is acetaldehyde in which one of the methyl hydrogens has been replaced by a methylsulfanyl group. It is an aldehyde and a methyl sulfide. It is functionally related to an acetaldehyde. | [Preparation]
By hydrolysis of the diethyl acetal of 2-methyl thioacetaldehyde with diluted HCl; the diethyl acetal is prepared from
diethylbromoacetal treated with sodium methyl mercaptide | [Aroma threshold values]
Detection: 16 ppb
| [Taste threshold values]
Taste characteristics at 25 ppm: alliaceous and vegetative with a good mouthfeel; onion and garlic-like with
a potato and bready nuance |
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