- 3-(Methylthio)butanal
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- $10.00 / 1KG
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2025-05-30
- CAS:16630-52-7
- Min. Order: 1KG
- Purity: 99%
- Supply Ability: 100 mt
- 3-(Methylthio)butanal
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- $0.00 / 25KG
-
2025-05-16
- CAS:16630-52-7
- Min. Order: 1KG
- Purity: 99%
- Supply Ability: 50000KG/month
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| | 3-(Methylthio)butanal Basic information |
| | 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) | | refractive index | n20/D 1.476(lit.) | | FEMA | 3374 | 3-(METHYLTHIO)BUTANAL | | Fp | 144 °F | | storage temp. | 2-8°C | | solubility | soluble in Chloroform, Ethyl Acetate | | form | clear liquid | | color | Colorless to Light yellow | | Odor | at 0.10 % in dipropylene glycol. green musk buchu potato chip | | Odor Type | green | | biological source | synthetic | | Sensitive | Air Sensitive | | JECFA Number | 467 | | LogP | 1.05 | | CAS DataBase Reference | 16630-52-7(CAS DataBase Reference) | | EPA Substance Registry System | Butanal, 3-(methylthio)- (16630-52-7) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-36 | | RIDADR | 1989 | | WGK Germany | 3 | | TSCA | Yes | | HS Code | 29309090 |
| | 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. | | Uses | 3-(Methylthio)butanal, is shown to be used as flavoring and fragrances agent. It is also used as a starting material for the synthesis of Sulfoxaflor (S755005), which is an insecticide . | | Definition | ChEBI: 3-(Methylthio)butanal is an aldehyde. | | 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 |
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