Substance
ID:329266
Names and Identifiers
IUPAC name
3-(methylsulfanyl)propanal
IUPAC Traditional name
methional
Synonyms
Methional3-(Methylthio)propionaldehyde3-(Methylmercapto)propionaldehyde3-(甲基巯基)丙醛NSC 15874甲硫基丙醛3-(甲硫基)丙醛
Registration numbers
EC Number
CAS Number
MDL Number
Council of Europe Number
PubChem SID
FEMA ID
Beilstein Number
Flavis Number
Properties
Product Information
Linear Formula
CH3SCH2CH2CHO
Purity
≥97%
Grade
Kosher
NI
Halal
FG
Safety Information
GHS Pictograms
Corrosive to metals, category 1
Skin corrosion, categories 1A,1B,1C
Serious eye damage, category 1
Acute toxicity (oral, dermal, inhalation), categories 1,2,3
Personal Protective Equipment
Faceshields, full-face respirator (US), Gloves, Goggles, multi-purpose combination respirator cartridge (US), type ABEK (EN14387) respirator filter
RTECS
UE2285000
UN Number
2785
German water hazard class
1
GHS Signal Word
Danger
GHS Hazard statements
H302-H314-H331
Regulation Compliance
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR (172.515)
MSDS Link
GHS Precautionary statements
P261-P280-P305+P351+P338-P310
Hazard Class
6.1
RID/ADR
UN 2785 6.1/PG 3
Risk Statements
20/22-34
Packing Group
3
European Hazard Symbols
Corrosive (C)Safety Statements
26-36/37/39-45
Physical Property
Density
1.043 g/mL at 25 °C(lit.)
Vapor Density
>1 (vs air)
Flash Point
74 °C
165.2 °F
Organoleptic
beef; cheese; creamy; oily; nutty; fruity; meaty; peanut; alliaceous (onion, garlic); fishy; vegetable
Refractive Index
n20/D 1.483(lit.)
Boiling Point
165-166 °C(lit.)
Vapor Pressure
760 mmHg ( 165 °C)
Pharmacology Properties
Allergens
no known allergens
Molecule Details
Biochem/physiol Actions
Odor at 0.1%
Taste at 5 ppb-5 ppm
Other Notes
Natural occurrence: Asparagus, baked potato, beans, beer, cheddar cheese, cooked chicken, macadamia nut, peanuts and potato chips.
Packaging
1 kg in glass bottle
1 sample in glass bottle
5, 25 kg in comp drum
Application
Reactant involved in:
• Homolytic cross-coupling reactions1
• Oxidative coupling and chemoselective oxidation2
• Intermolecular alkyne hydroacylation reactions3,4
• Oxidation of sulfides to sulfoxides5,6
Odor at 0.1%
Taste at 5 ppb-5 ppm
Other Notes
Natural occurrence: Asparagus, baked potato, beans, beer, cheddar cheese, cooked chicken, macadamia nut, peanuts and potato chips.
Packaging
1 kg in glass bottle
1 sample in glass bottle
5, 25 kg in comp drum
Application
Reactant involved in:
• Homolytic cross-coupling reactions1
• Oxidative coupling and chemoselective oxidation2
• Intermolecular alkyne hydroacylation reactions3,4
• Oxidation of sulfides to sulfoxides5,6
Molecular Spectra
No Data Available
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References
No Data Available
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